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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 1002 |
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 39.2g
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Total Carbohydrate. 134g
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103%
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Saturated Fat 10.5g
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Dietary Fiber 13.9g
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37%
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Trans Fat 0g
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Total Sugars 14.9g
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Cholesterol 300.9mg
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Includes 0g Added Sugars
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0%
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Sodium 2794.1mg
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186%
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Protein 41.1g
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| - Iron 7.5mg 42% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 39.2g - Calcium 344.1mg 26% - Trans Fatty Acid 0g - Calories 1002.4kcal 167% - Carbohydrates 134g 103% - Insoluble Fiber 0g - Protein 41.1g 73% - Sodium 2794.1mg 186% - Potassium 334.9mg 8% - 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: Bagel Everything Little Northern Bakehouse (Water, Gluten-free Flour Blend (Modified Tapioca Starch, Brown Rice Flour, Potato Starch, Corn Starch), Sugars (Cane Sugar), Sunflower Oil, Dried Minced Onion, Psyllium Husk, Poppy Seeds, Whole Fonio Grain, Salt, Baking Powder, Pea Fibre, Whole Flax Seeds, Yeast, Modified Cellulose, Rice Bran, Cellulose Gum, Cultured Cane Sugar, Garlic Powder.), Turkey Bacon (Turkey Thigh, Turkey, Water, Potassium Lactate, Dextrose, Salt, Sodium Phosphate, Sugar, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite), Large Brown Eggs (Egg Whole), Plain Bagel Little Northern Bakehouse (Water, Gluten-free Flour Blend (Modified Tapioca Starch, Brown Rice Flour, Potato Starch, Corn Starch), Sugars (Cane Sugar), Sunflower Oil, Psyllium Husk, Baking Powder, Pea Fibre, Salt, Modified Cellulose, Rice Bran, Yeast, Cellulose Gum, Cultured Cane Sugar.), American Cheese (Milk, Cream, Water, Sodium Citrate, Salt, Cheese Culture, Sorbic Acid (preservative), Citric Acid, Enzymes, Soy Lecithin, Apo Carotenal And Beta Carotene (color). contains Milk And Soy) |
| ALLERGENS: Dairy, Eggs, Soybeans, Pea Protein |
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.
