Spaghetti and Meatballs

Nutrition
Facts

1 servings per container
Serving size
1 EACH

Calories per serving

1258

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 44.8g
 
Total Carbohydrate. 166.1g
128%
    Saturated Fat 11.6g
 
    Dietary Fiber 14.5g
38%
    Trans Fat 0g
 
    Total Sugars 12.7g
 
Cholesterol 77.6mg
 
      Includes 0g Added Sugars
0%
Sodium 5841.3mg
389%
Protein 58g
 
- Iron 14.7mg  82% - Vitamin C 10.8mg  12% - Vitamin A - RE 3.4mcg  0% - Fat 44.8g   - Calcium 353mg  27% - Trans Fatty Acid 0g   - Calories 1258kcal  210% - Carbohydrates 166.1g  128% - Insoluble Fiber 0g   - Protein 58g  104% - Sodium 5841.3mg  389% - 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:  Thin Spaghetti (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.), 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), Shredded Parmesan Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE (ANTI-CAKING AGENT). ), 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.