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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 709 |
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 38.5g
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Total Carbohydrate. 60.9g
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47%
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Saturated Fat 23.8g
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Dietary Fiber 2.9g
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8%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 87.4mg
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Includes 0g Added Sugars
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0%
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Sodium 1255.2mg
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84%
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Protein 31.1g
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| - Iron 3.9mg 22% - Vitamin C 22.4mg 25% - Vitamin A - RE 282.3mcg 31% - Fat 38.5g - Calcium 861.6mg 66% - Trans Fatty Acid 0g - Calories 708.6kcal 118% - Carbohydrates 60.9g 47% - Insoluble Fiber 0g - Protein 31.1g 56% - Sodium 1255.2mg 84% - Potassium 162.4mg 4% - 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: Spinach Wrap 12" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And/or Olive Oil), Contains 2% Or Less Of The Following: Seasoning (spinach Powder, Onion And Garlic Powder, Salt, Spice, Artificial Colors (yellow #5 And Blue #1), And Silicon Dioxide To Prevent Caking), Salt, Aluminum-free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono-and Diglycerides, Sodium Metabisulphite) Allergens: Wheat), Shredded Monterey Jack & Cheddar Cheese (Cheddar Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [vegetable Color]), Monterey Jack Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-caking Blend (potato Starch, Powdered Cellulose). contains: Milk.), Spanish Onions (ONIONS), Green Peppers (Green Pepper), Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk) |
| ALLERGENS: Milk, 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.
