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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 697 |
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 37.8g
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Total Carbohydrate. 57.9g
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45%
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Saturated Fat 23.4g
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Dietary Fiber 4g
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11%
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Trans Fat 0g
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Total Sugars 0.2g
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Cholesterol 85.7mg
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Includes 0g Added Sugars
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0%
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Sodium 1291.1mg
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86%
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Protein 33.5g
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| - Iron 4.2mg 23% - Vitamin C 14mg 16% - Vitamin A - RE 225.8mcg 25% - Fat 37.8g - Calcium 892.8mg 69% - Trans Fatty Acid 0g - Calories 696.6kcal 116% - Carbohydrates 57.9g 45% - Insoluble Fiber 0g - Protein 33.5g 60% - Sodium 1291.1mg 86% - Potassium 7.8mg 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: Tomato Basil Wrap 12" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Rioboflavin 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 (salt, Dehydrated Garlic And Onion, Paprika, Tomato Powder, Spice, Natural Flavors, Extractives Of Paprika, 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 (fumeric Acid, Xanthan Gum, Mono-and Diglycerides, Sodium Metabisulphite) Allergens: Wheat), Sliced Mushrooms 10# (MUSHROOM), 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.), Spinach, 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.
