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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 347 |
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 10g
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Total Carbohydrate. 55.5g
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43%
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Saturated Fat 3.9g
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Dietary Fiber 7.7g
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20%
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Trans Fat 0g
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Total Sugars 1.4g
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Cholesterol 2mg
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Includes 0g Added Sugars
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0%
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Sodium 896.3mg
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60%
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Protein 13.4g
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| - Iron 3.5mg 19% - Vitamin C 10mg 11% - Vitamin A - RE 146.1mcg 16% - Fat 10g - Calcium 275.5mg 21% - Trans Fatty Acid 0g - Calories 347kcal 58% - Carbohydrates 55.5g 43% - Insoluble Fiber 3.5g - Protein 13.4g 24% - Sodium 896.3mg 60% - Potassium 420mg 10% - Soluble Fiber 1.7g | ||||||
| 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: Sauted Mushroom Onion Pepper (Sliced Mushrooms 10# (MUSHROOM), Green Peppers (Green Pepper), Spanish Onions (ONIONS), BBQ Dry Rub Spice (Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Ground Cumin (Cumin), Garlic Powder (Garlic), Onion Powder (Onion Powder), Cracked Black Pepper (Black Pepper)), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil)), Wheat Wrap 12" (Whole Wheat Flour, 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 Olive 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).), Fresh Pico de Gallo, Green Leaf Fillet, Provolone Cheese Sliced (Pasteurized Milk, Cheese Culture, Salt, Enzymes.) |
| 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.
