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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 185 |
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 6.6g
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Total Carbohydrate. 22.6g
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17%
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Saturated Fat 3.6g
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Dietary Fiber 2.7g
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7%
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Trans Fat 0g
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Total Sugars 2.7g
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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 584.7mg
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39%
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Protein 9.1g
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| - Iron 1.7mg 10% - Vitamin C 1.9mg 2% - Vitamin A - RE 0mcg 0% - Fat 6.6g - Calcium 218mg 17% - Trans Fatty Acid 0g - Calories 185.1kcal 31% - Carbohydrates 22.6g 17% - Insoluble Fiber 0g - Protein 9.1g 16% - Sodium 584.7mg 39% - Potassium 218.1mg 5% - 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: Sliced Mushrooms 10# (MUSHROOM), Tortillas 6" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And Or Olive Oil), Contains 2% Or Less Of The Following: Salt, Aluminum Free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propianate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono And Diglycerides, Sodium Metabislphite) Allergens: Wheat), Black Beans (Prepared Black Beans, Water, Salt, Calcium Chloride, Ferrous Gluconate ), Cotija Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes. contains: Milk), BBQ Sauce (Sugar, Distilled Vinegar, Water, Tomato Paste, Molasses, Modified Potato Starch, Salt, Contains Less Than 2% Of Natural Smoke Flavor, Mustard Flour, Spice, Paprika, Onion, * Garlic,* Caramel Color, Maltodextrin, Chili Powder (chili Pepper, Spice, Salt, Garlic), Autolyzed Yeast Extract, Natural Flavor. *dried.. ), Lime Juice (Lime Juice), Fresh Pico de Gallo, Garlic, Canola Oil (Canola Oil) |
| ALLERGENS: Milk, Wheat |
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.
