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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 481 |
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 18.1g
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Total Carbohydrate. 64.7g
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50%
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Saturated Fat 8.9g
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Dietary Fiber 7.2g
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19%
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Trans Fat 0g
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Total Sugars 6.6g
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Cholesterol 31.7mg
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Includes 0g Added Sugars
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0%
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Sodium 983.4mg
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66%
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Protein 17.2g
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| - Iron 0.5mg 3% - Vitamin C 11.6mg 13% - Vitamin A - RE 855.9mcg 95% - Fat 18.1g - Calcium 444.1mg 34% - Trans Fatty Acid 0g - Calories 480.5kcal 80% - Carbohydrates 64.7g 50% - Insoluble Fiber 1.9g - Protein 17.2g 31% - Sodium 983.4mg 66% - Potassium 234.2mg 6% - Soluble Fiber 0.2g | ||||||
| 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: Tortillas 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: 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).), Butternut Squash BBQ (Butternut Squash (Butternut Squash), BBQ Sauce (Sugar, Distilled Vinegar, Water, Tomato Paste, Molasses, Modified Potato Starch, Salt, Contains Less Than 2% Of Natural Smoke Flavor, Mustard Flour, Spice, Paprika, Onion, * Garlic,* Caramel Color, Maltodextrin, Chili Powder (chili Pepper, Spice, Salt, Garlic), Autolyzed Yeast Extract, Natural Flavor. *dried.. ), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic), Muenster Cheese (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR).), Shredded Carrots (Shredded Carrot), Spinach |
| ALLERGENS: Dairy, Gluten |
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.
