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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 326 |
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 14.5g
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Total Carbohydrate. 30.1g
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23%
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Saturated Fat 6.5g
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Dietary Fiber 6g
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16%
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Trans Fat 0g
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Total Sugars 2.9g
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Cholesterol 32.4mg
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Includes 0g Added Sugars
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0%
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Sodium 689.4mg
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46%
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Protein 23g
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| - Iron 3.5mg 20% - Vitamin C 14.3mg 16% - Vitamin A - RE 0mcg 0% - Fat 14.5g - Calcium 423.2mg 33% - Trans Fatty Acid 0g - Calories 326.2kcal 54% - Carbohydrates 30.1g 23% - Insoluble Fiber 0g - Protein 23g 41% - Sodium 689.4mg 46% - Potassium 0mg 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: Sliced Mushrooms 10# (MUSHROOM), Spinach, Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.), Pullman Wheat Bread (White Bread Dough (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). malted barley flour), Water, Vegetable Shortening (modified palm oil, mono and diglycerides, polysorbate 60), Granulated Sugar, Salt, Nonfat Dry Milk (pasteurized nonfat milk), Dough Improver (defatted soy flour, calcium sulfate, diacetyl tartaric acid esters of mono and diglycerides [DATEM], sodium stearoyl lactylate, soybean oil, enzymes [cellulase and amylase], ascorbic acid, silicon dioxide, potassium sorbate, azodicarbonamide, L-cysteine, mono and diglycerides, and wheat starch), Liquid Concentrated Sponge Extract (water, alcohol), Dough onditioner (water and monoglycerides with propionic acid and phosphoric acid), Yeast Food (calcium sulfate, ammonium chloride, ascorbic acid, azodicarbonamide [ADA]), Calcium Propionate, White Distilled Vinegar (select sun-ripened grain, diluted with water to a uniform pickling and table strength of 5% acidity) Allergens: milk, soy, wheat) |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans |
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.
