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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 412 |
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 11g
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Total Carbohydrate. 65.2g
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50%
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Saturated Fat 4.2g
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Dietary Fiber 8.5g
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22%
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Trans Fat 0g
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Total Sugars 8.1g
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Cholesterol 20.3mg
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Includes 0g Added Sugars
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0%
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Sodium 687.4mg
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46%
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Protein 18.4g
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| - Iron 3.6mg 20% - Vitamin C 14.8mg 16% - Vitamin A - RE 0mcg 0% - Fat 11g - Calcium 344.9mg 27% - Trans Fatty Acid 0g - Calories 412kcal 69% - Carbohydrates 65.2g 50% - Insoluble Fiber 0g - Protein 18.4g 33% - Sodium 687.4mg 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: Grilled Onions (CM Onion 1/4" Slice (Spanish Onions (ONIONS)), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL)), Artisan Seeded 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)), Grilled Mushrooms (Sliced Mushrooms 10# (MUSHROOM), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL)), CM Swiss Cheese Sliced (Swiss Cheese (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT AND ENZYMES)), Tomato, Spinach |
| 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.
