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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 256 |
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 12.7g
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Total Carbohydrate. 13.3g
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10%
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Saturated Fat 5.3g
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Dietary Fiber 0.3g
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1%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 250.3mg
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Includes 3g Added Sugars
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0%
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Sodium 1040mg
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69%
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Protein 20.6g
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| - Iron 1.4mg 8% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 12.7g - Calcium 130.8mg 10% - Trans Fatty Acid 0g - Calories 255.6kcal 43% - Carbohydrates 13.3g 10% - Insoluble Fiber 0g - Protein 20.6g 37% - Sodium 1040mg 69% - Potassium 283.5mg 7% - 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: Ham Sliced (Cured With Water, Salt, Dextrose, Sugar, Dry Vinegar , Modified Potato Starch, , Sodium Phosphates, Sodium Erythorbate, Sodium Nitrite.), Large Brown Eggs (Egg Whole), 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), American Cheese (Milk, Cream, Water, Sodium Citrate, Salt, Cheese Culture, Sorbic Acid (preservative), Citric Acid, Enzymes, Soy Lecithin, Apo Carotenal And Beta Carotene (color). contains Milk And Soy), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil) |
| ALLERGENS: Dairy, Eggs, Gluten, Soybeans, Pork |
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.
