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Nutrition
Facts 1 servings per container
Serving size
1 ea
Calories per serving 516 |
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 24.1g
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Total Carbohydrate. 47.3g
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36%
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Saturated Fat 6.1g
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Dietary Fiber 4.6g
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12%
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Trans Fat 0g
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Total Sugars 10.4g
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Cholesterol 56.7mg
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Includes 0g Added Sugars
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0%
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Sodium 955.6mg
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64%
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Protein 19g
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| - Iron 2.7mg 15% - Vitamin C 1.8mg 2% - Vitamin A - RE 0mcg 0% - Fat 24.1g - Calcium 371.1mg 29% - Trans Fatty Acid 0g - Calories 516.2kcal 86% - Carbohydrates 47.3g 36% - Insoluble Fiber 0g - Protein 19g 34% - Sodium 955.6mg 64% - 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: CM Chicken Salad (Chicken Salad (CM Chicken Diced (Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Random Chicken Breast, Garlic Powder, Onion Powder (onion powder), Black Pepper, Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA)), Light Mayonnaise (WATER, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), DISTILLED VINEGAR, EGG YOLK, MODIFIED FOOD STARCH, HIGH FRUCTOSE CORN SYRUP, CONTAINS LESS THAN 2% OF: SALT, POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES, SPICE, XANTHAN GUM, LEMON JUICE CONCENTRATTE, LACTIC ACID, DEXTROSE), Celery diced)), Tortilla Wrap 8" Wheat (WHOLE WHEAT FLOUR, WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WATER, VEGETABLE SHORTENING, PALM OIL, CORN OIL, SALT, ALUMINUM FREE LEAVENING, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE, WHEAT PROTIEN, PRESERVATIVES, CALCIUM PROPIONATE, SORBIC ACID, FUMARIC ACID, GUM BLEND, DOUGH CONDITIONER, LECITHIN, MONO AND DIGLYCERIDES, SODIUM METABISULPHITE,), Granny Smith Apple (Apple), Provolone Cheese Sliced (CULTURED PASTEURIZED MILK, SALT, ENZYMES.), Green Leaf Fillet |
| 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.
