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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 195 |
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 11.6g
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Total Carbohydrate. 15.8g
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12%
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Saturated Fat 6.3g
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Dietary Fiber 0g
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0%
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Trans Fat 0g
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Total Sugars 0.5g
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Cholesterol 30.4mg
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Includes 0g Added Sugars
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0%
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Sodium 263.1mg
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18%
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Protein 6g
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| - Iron 0.9mg 5% - Vitamin C 0mg 0% - Vitamin A - RE 352.9mcg 39% - Fat 11.6g - Calcium 116mg 9% - Trans Fatty Acid 0g - Calories 194.7kcal 32% - Carbohydrates 15.8g 12% - Insoluble Fiber 0g - Protein 6g 11% - Sodium 263.1mg 18% - Potassium 36.9mg 1% - 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: Soft French Bread (Bread Flour (wheat flour and malted barley flour enriched with niacin,reduced iron, thiamine mononitrate,riboflavin, folic acid), Water, Soybean Oil, Light Corn Syrup, Salt, Dough Emulsifier (water, monoglycerides and 0.75% or less of the following: Preservatives (propionic acid, phosphoric acid)), All Natural Mold Inhibitor (wheat flour, cultured wheat starch), Dough Conditioner (wheat flour, ascorbic acid, enzymes), Dough Improver (wheat flour, enzymes), Vinegar, Yeast, Dough Conditioner (wheat flour, malted barley flour, ascorbic acid, enzymes), Dough Improver (Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Enzymes) Contains: Soy, Wheat), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk), Garlic |
| ALLERGENS: Dairy, Eggs, Gluten, 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.
