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Nutrition
Facts 1 servings per container
Serving size
6 oz
Calories per serving 321 |
Amount/serving
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% Daily Value*
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Amount/serving
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% Daily Value*
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Total Fat 18.8g
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Total Carbohydrate. 21.6g
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17%
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Saturated Fat 8.2g
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Dietary Fiber 1.4g
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4%
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Trans Fat 0.3g
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Total Sugars 4.1g
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Cholesterol 100.5mg
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Includes 0g Added Sugars
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0%
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Sodium 420.4mg
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28%
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Protein 18g
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| - Iron 1.9mg 11% - Vitamin C 2mg 2% - Vitamin A - RE 0.2mcg 0% - Fat 18.8g - Calcium 232.1mg 18% - Trans Fatty Acid 0.3g - Calories 321kcal 54% - Carbohydrates 21.6g 17% - Insoluble Fiber 0g - Protein 18g 32% - Sodium 420.4mg 28% - Potassium 1.3mg 0% - Soluble Fiber 0g | ||||||
| The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||||
| INGREDIENTS: Ziti Pasta (Water, Cut Ziti (SEMOLINA, ENRICHED WITH IRON (FERROUS SULFATE) AND B VITAMINS (NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID).), Canola Oil (CANOLA OIL)), Ricotta Cheese (PASTEURIZED MILK, PASTEURIZED WHEY, PASTEURIZED CREAM, VINEGAR, SALT, STABILIZER (MODIFIED FOOD STARCH, GUAR GUM, CARRAGEENAN), POTASSIUM SORBATE TO PROTECT FLAVOR.), Marinara Sauce (Tomatoes (diced tomatoes, tomato juice,citric acid, calcium chloride) Tomato paste, Water, Spices, Dehydrated Garlic, salt, Sodium Benzoate and Potassium Sorbate (preservatives), Citric Acid), Ground Beef (81/19 BLEND BEEF), Grated Parmesan Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT). ), LIQ EGG 2/20lb (WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID. CITRIC ACID TO PRESERVE COLOR.), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Ground Cinnamon, Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Ground Nutmeg (Ground Nutmeg), Oregano Leaves, Black Pepper, Ground Cloves |
| ALLERGENS: Milk, Eggs, Wheat |
The nutrient composition of food may vary due to: genetic, environmental and processing variables; changes in the manufacturer's product formulation; and cooking and preparation techniques. The information UMD Dining provides should be considered as approximations of the nutritional analysis menu items.
