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Nutrition
Facts 1 servings per container
Serving size
6 EACH
Calories per serving 628 |
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 15.3g
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Total Carbohydrate. 106.3g
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82%
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Saturated Fat 4.7g
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Dietary Fiber 5.3g
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14%
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Trans Fat 0g
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Total Sugars 5.7g
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Cholesterol 19.9mg
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Includes 0g Added Sugars
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0%
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Sodium 559.9mg
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37%
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Protein 19.7g
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| - Iron 4.8mg 27% - Vitamin C 0.7mg 1% - Vitamin A - RE 0.3mcg 0% - Fat 15.3g - Calcium 148.9mg 11% - Trans Fatty Acid 0g - Calories 627.7kcal 105% - Carbohydrates 106.3g 82% - Insoluble Fiber 0g - Protein 19.7g 35% - Sodium 559.9mg 37% - Potassium 11.1mg 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: Penne 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), Alfredo Sauce Frozen (Water, half and half(milk cream), Butter,(cream,salt) Parmesan Cheese (pasteurized cow's mil, cheese culture, salt and enzymes), Rice Starch, Sea Salt, Garlic, Parmesan Cheese Flavor 9parmesan cheese [pasturized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISIN .), Basil Pesto Sauce Gltn Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk), Extra Virgin Olive Oil (Extra Virgin Olive Oil), Black Pepper (Black Pepper), Kosher Salt (Salt), 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)) |
| 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.
