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Nutrition
Facts 1 servings per container
Serving size
1 slice
Calories per serving 179 |
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 8.6g
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Total Carbohydrate. 15g
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12%
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Saturated Fat 4.7g
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Dietary Fiber 0.9g
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2%
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Trans Fat 0g
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Total Sugars 1.4g
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Cholesterol 21.3mg
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Includes 0g Added Sugars
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0%
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Sodium 484.4mg
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32%
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Protein 12.3g
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| - Iron 4.2mg 24% - Vitamin C 2.7mg 3% - Vitamin A - RE 0mcg 0% - Fat 8.6g - Calcium 293.3mg 23% - Trans Fatty Acid 0g - Calories 178.6kcal 30% - Carbohydrates 15g 12% - Insoluble Fiber 0g - Protein 12.3g 22% - Sodium 484.4mg 32% - Potassium 5.9mg 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: Pizza Dough 9 oz Fresh (Ingredients: Enriched Wheat Flour (Wheat Flour, Malted Barley flour, Niacin, Reduced Iron, Potassium Bromate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Cane Sugar, Soybean Oil, Salt, Instant Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid). Contains: Wheat, Processed in a facility that uses Eggs.), 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)), Mozzarella Cheese Shredded ( Whole Milk Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains: Milk), Broccoli Florets, Queso Blanco Cheese Sauce (Cultured Pasteurized Milk And Skim Milk, Buttermilk, Maltodextrin, Milkfat, Contains Less Than 2% Of Salt, Sodium Phosphate, Jalapeno Peppers, Red Bell Peppers, Vinegar, Sorbic Acid (preservative), Guar Gum, Xanthan Gum, Lactic Acid, Oleoresin Capsicum, Artificial Color, Enzymes.), Roasted Red Peppers (Red Sweet Pepper, Water, Sea Salt, Citric Acid) |
| ALLERGENS: Dairy, Eggs, Gluten |
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.
