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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 368 |
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 10.4g
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Total Carbohydrate. 50.7g
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39%
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Saturated Fat 5.7g
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Dietary Fiber 2.3g
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6%
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Trans Fat 0g
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Total Sugars 4.9g
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Cholesterol 112.7mg
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Includes 0g Added Sugars
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0%
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Sodium 627.2mg
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42%
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Protein 20.2g
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| - Iron 3.5mg 19% - Vitamin C 14mg 16% - Vitamin A - RE 1mcg 0% - Fat 10.4g - Calcium 336.3mg 26% - Trans Fatty Acid 0g - Calories 368.4kcal 61% - Carbohydrates 50.7g 39% - Insoluble Fiber 0g - Protein 20.2g 36% - Sodium 627.2mg 42% - Potassium 30.1mg 1% - 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: Sourdough Deli Bread (Patent Flour (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), Water, Soybean Oil, Vital Wheat Gluten, Medium Whole Wheat Flour, Dough Conditioner [cultured wheat flour), lodized Salt, San Francisco Sour Flour (wheat flour, fumaric acid, hydrogenated vegetable oil, sodium diacetate, lactic acid, silicon dioxide), Sugar, Calcium Propionate, Dough Improver (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enyzmes), Citric Acid Allergens (US): wheat. Produced in a facility that also produces Soy, Milk, Eggs), Skim Milk, Sliced Swiss Cheese (Cultured Pasteurized Part-skim Milk, Salt, Enzymes), Tomato, Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Red Onions (Red Onion), Fresh Basil (Fresh Basil), Whole Grain Mustard |
| 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.
