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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 343 |
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 7g
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Total Carbohydrate. 45g
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35%
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Saturated Fat 2.6g
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Dietary Fiber 5.7g
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15%
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Trans Fat 0g
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Total Sugars 4.3g
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Cholesterol 41.3mg
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Includes 0g Added Sugars
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0%
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Sodium 1378.2mg
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92%
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Protein 23.9g
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| - Iron 4.3mg 24% - Vitamin C 4.7mg 5% - Vitamin A - RE 0.7mcg 0% - Fat 7g - Calcium 91.4mg 7% - Trans Fatty Acid 0g - Calories 342.6kcal 57% - Carbohydrates 45g 35% - Insoluble Fiber 2.9g - Protein 23.9g 43% - Sodium 1378.2mg 92% - Potassium 692.8mg 17% - Soluble Fiber 2.4g | ||||||
| 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: Rye Deli Bread (Rye Dough (bleached wheat flour, malted barley flour, potassium bromate), Water, Medium Rye Flour, Hearts of Rye, Caraway Seeds, Water, Bakers Yeast, Vegetable Shortening (modified palm oil, mono and diglycerides, polysorbate (i()), Calcium Propionate, Bakers Yeast, 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), White Distilled Vinegar (select sun-ripened grain, diluted with water to a uniform pickling and table strength of 5% acidity)), Roast Beef Sliced (CONTAINS UP TO 12% OF A SOLUTION++CARAMEL COLOR ADDEDRUBBED WITH QUALIFIER (SEE INGREDIENT STATEMENT)QUALIFYING STATEMENT: RUBBED WITH SALT, DEXTROSE, SUGAR, CARAMEL COLOR, GARLIC POWDER, ONION POWDER, SPICES.++SOLUTION INGREDIENTS: WATER, SALT, SODIUM PHOSPHATES, SUGAR, FLAVORING.), Tomato, Cheddar Cheese Sliced (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO (VEGETABLE COLOR).), Spinach |
| ALLERGENS: Milk, 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.
