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Nutrition
Facts 1 servings per container
Serving size
1 EACH
Calories per serving 1318 |
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 42.1g
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Total Carbohydrate. 189.8g
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146%
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Saturated Fat 11.6g
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Dietary Fiber 18.9g
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50%
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Trans Fat 0g
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Total Sugars 25.9g
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Cholesterol 77.6mg
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Includes 0g Added Sugars
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0%
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Sodium 7362.3mg
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491%
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Protein 56.2g
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| - Iron 35.8mg 199% - Vitamin C 13.6mg 15% - Vitamin A - RE 3.4mcg 0% - Fat 42.1g - Calcium 353mg 27% - Trans Fatty Acid 0g - Calories 1318.3kcal 220% - Carbohydrates 189.8g 146% - Insoluble Fiber 0g - Protein 56.2g 100% - Sodium 7362.3mg 491% - Potassium 143.7mg 4% - 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: Tomato Sauce (VINE-RIPENED FRESH TOMATOES, FRESH SAUTÉED ONIONS, FRESH GROUND CARROT PUREE, BLEND OF EXTRA VIRGIN OLIVE OIL AND SUNFLOWER OIL, SALT, GARLIC, FRESH BASIL LEAVES, BROWN SUGAR, BLACK PEPPER, AND NATURALLY DERIVED CITRIC ACID.), Spaghetti Pasta (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), Meatball (BEEF, WATER, BREAD CRUMBS (WHEAT FLOUR, SALT, AND YEAST), ROMANO CHEESE (PASTEURIZED COW'S MILK, CULTURE, SALT, ENZYMES), TEXTURED SOY PROTEIN (SOY PROTEIN CONCENTRATE, CARAMEL COLOR), RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, AND XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM [STABILIZERS]), LIQUID EGG WHITES, SALT, SOY PROTEIN CONCENTRATE, DRIED GARLIC, SPICES, PARSLEY, ISOLATED SOY PROTEIN, SODIUM PHOSPHATES, BROWN SUGAR, DISODIUM INOSINATE AND DISODIUM GUANYLATE, BHA, BHT, CITRIC ACID.), Shredded Parmesan Cheese (IMPORTED PARMESAN CHEESE PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, AND POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN A NATURAL MOLD INHIBITOR), Black Pepper, Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Canola Oil (CANOLA OIL) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
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.
