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Nutrition
Facts 1 servings per container
Serving size
1 oz
Calories per serving 67 |
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 1.6g
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Total Carbohydrate. 11.6g
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9%
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Saturated Fat 0.6g
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Dietary Fiber 0.5g
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1%
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Trans Fat 0g
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Total Sugars 0.6g
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Cholesterol 2.7mg
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Includes 0g Added Sugars
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0%
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Sodium 185.3mg
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12%
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Protein 2.3g
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| - Iron 0.5mg 3% - Vitamin C 0.3mg 0% - Vitamin A - RE 2658.2mcg 295% - Fat 1.6g - Calcium 17.8mg 1% - Trans Fatty Acid 0g - Calories 67.3kcal 11% - Carbohydrates 11.6g 9% - Insoluble Fiber 0g - Protein 2.3g 4% - Sodium 185.3mg 12% - Potassium 1229.9mg 31% - 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: Macaroni Pasta (Semolina (wheat), Durum Wheat Flour, Vitamin B3 (niacin), Iron (ferrous Sulfate), Vitamin B1 (thiamine Mononitrate), Vitamin B2 (riboflavin), Folic Acid. Contains Wheat May contain Eggs), Cheese Sauce (Water, Soybean Oil, Aged Cheddar Cheese (cultured Milk, Salt, Enzymes), Modified Cornstarch, Maltodextrin, 2% Or Less Of Cornstarch, Salt, Vinegar, Natural Flavors, Sodium Phosphate, Yeast Extract, Datem, Mono- And Diglycerides, Extractives Of Turmeric, Extractives Of Paprika, Lactic Acid.), MILK, Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Hot Sauce Texas Pete (Vinegar, Aged Peppers (peppers, Salt, Vinegar), Water, Xanthan Gum And Benzoate Of Soda (to Preserve Freshness And Flavor)), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Garlic Powder (Garlic), Black Pepper (Black Pepper), Kosher Salt (Salt), Paprika (Paprika, And Silicon Dioxide), Ground Cayenne (Red Pepper) |
| ALLERGENS: Dairy, Eggs, Gluten |
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.
