Grilled Onion Green Pepper Quesadilla

Nutrition
Facts

1 servings per container
Serving size
1 each

Calories per serving

709

Amount/serving
% Daily Value*
Amount/serving
% Daily Value*
Total Fat 38.5g
 
Total Carbohydrate. 60.9g
47%
    Saturated Fat 23.8g
 
    Dietary Fiber 2.9g
8%
    Trans Fat 0g
 
    Total Sugars 3.4g
 
Cholesterol 87.4mg
 
      Includes 0g Added Sugars
0%
Sodium 1255.2mg
84%
Protein 31.1g
 
- 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 CORN 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 ), Shred Mont Jack & Cheddar Chs (MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES). CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR] IF COLORED). POTATO STARCH AND POWDERED CELLULOSE ADDED TO PREVENT CAKING. ), Spanish Onions (ONIONS), Green Peppers (Green Pepper), Butter Unsalted (PASTEURIZED CREAM (MILK), NATURAL FLAVORINGS)
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.