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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 160 |
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 6.5g
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Total Carbohydrate. 18.3g
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14%
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Saturated Fat 3g
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Dietary Fiber 2.4g
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6%
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Trans Fat 0g
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Total Sugars 4.1g
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Cholesterol 15.2mg
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Includes 0g Added Sugars
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0%
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Sodium 762.2mg
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51%
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Protein 8.3g
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| - Iron 1.8mg 10% - Vitamin C 34.3mg 38% - Vitamin A - RE 5814.3mcg 646% - Fat 6.5g - Calcium 114.8mg 9% - Trans Fatty Acid 0g - Calories 159.7kcal 27% - Carbohydrates 18.3g 14% - Insoluble Fiber 0g - Protein 8.3g 15% - Sodium 762.2mg 51% - Potassium 2725.4mg 68% - 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: Red Pepper 25# CS, CM Yellow Squash 1" Dice (Yellow Squash), Red Onions (Red Onion), Feta Cheese (FETA CHEESE 2/8 LB TUBS FETA CHEESE PASTEURIZED WHOLE MILK, SKIM MILK, CREAM, WHEY, SALT, CULTURES, ENZYMES, POWDERED CELLULOSE, POTASSIUM SORBATE, GUAR GUM, XANTHAN GUM, NATAMYCIN [NATURAL MOLD INHIBATOR].), Pita Bread (WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR, WATER, SOYBEAN OIL, YEAST, SALT, VITAL WHEAT GLUTEN, DOUGH CONDITIONER MONO-DIGLYCERIDES, CALCIUM SULFATE, GUAR GUM, WHEAT STARCH, SODIUM METABISULFITE AND ASCORBIC ACID, OAT FIBER, SUGAR, PRESERVATIVES CALCIUM PROPIONATE, FUMARIC ACID.), Tomato, AT SPICE BAHARAT (Black Pepper, Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Ground Nutmeg (Ground Nutmeg), Paprika, Ground Coriander, Ground Cinnamon, Ground Cloves, Ground Cumin (ground cumin)), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL) |
| ALLERGENS: Milk, 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.
