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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 260 |
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 5.4g
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Total Carbohydrate. 40.1g
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31%
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Saturated Fat 0g
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Dietary Fiber 3.4g
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9%
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Trans Fat 0g
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Total Sugars 3.6g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 571.5mg
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38%
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Protein 6.3g
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| - Iron 3.7mg 20% - Vitamin C 3.9mg 4% - Vitamin A - RE 6.2mcg 1% - Fat 5.4g - Calcium 221.7mg 17% - Trans Fatty Acid 0g - Calories 259.5kcal 43% - Carbohydrates 40.1g 31% - Insoluble Fiber 0g - Protein 6.3g 11% - Sodium 571.5mg 38% - Potassium 2.5mg 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: Tortilla Wrap 8" Pressed (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, 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). Contains Wheat), Cucumber (cucumber), Ripe Olive Sliced (Ripe Olives, Water, Salt And Ferrous Gluconate Added To Stabilize Color), Tomato, Spinach, Plain Hummus (Cooked Chickpeas (chickpeas, Water), Water, Soybean And/or Canola Oil, Lemon Juice, Sesame Tahini, Seasoning (salt, Sugar, Cellulose, Modified Corn Starch, Spices, Citric Acid), Contains Less Than 2% Of Garlic Puree (garlic, Citric Acid And Ascorbic Acid), Soy Lecithin, Olive Oil Flavoring (canola Oil, Olive Oil, Natural Flavors), Natural Garlic Flavor (canola Oil, Natural Flavors), Salt. Contains: Soy, Sesame Seeds.) |
| ALLERGENS: Wheat, Soybeans, Sesame |
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.
