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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 174 |
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 8.7g
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Total Carbohydrate. 21.3g
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16%
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Saturated Fat 5.1g
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Dietary Fiber 0.7g
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2%
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Trans Fat 0g
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Total Sugars 0.7g
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Cholesterol 21.9mg
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Includes 0g Added Sugars
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0%
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Sodium 232.8mg
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16%
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Protein 4g
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| - Iron 1.2mg 7% - Vitamin C 0mg 0% - Vitamin A - RE 470.5mcg 52% - Fat 8.7g - Calcium 64.6mg 5% - Trans Fatty Acid 0g - Calories 174.2kcal 29% - Carbohydrates 21.3g 16% - Insoluble Fiber 0g - Protein 4g 7% - Sodium 232.8mg 16% - Potassium 115.1mg 3% - 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 (Ingredients: Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, White Rye Frour, Degerminated Yellow Corn Meal, Yeast, Contains 2% or less of the following: Salt, Soybean oil, Dextrose, Calcium Propionate (a preservativeJ), Datem, Calcium Sulfate, Malted Barley Flour, Smmonium Sulfate, Ascorbic Acid (dough conditioners),Fumaric Acid, Potassium Iodate, Azodicarbonamide, Sodium Diacetate, L-Cysteine, Latic Acid, Enzymes, Mono and Diglycerides. ), Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk), 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), Garlic |
| ALLERGENS: Milk, 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.
