|
Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 269 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 12.1g
|
|
Total Carbohydrate. 39.9g
|
31%
|
|||
|
Saturated Fat 2.8g
|
|
Dietary Fiber 1.9g
|
5%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1.5g
|
|
|||
|
Cholesterol 23.6mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 686.7mg
|
46%
|
Protein 6.5g
|
|
|||
| - Iron 1.5mg 8% - Vitamin C 3.7mg 4% - Vitamin A - RE 0.4mcg 0% - Fat 12.1g - Calcium 84.4mg 6% - Trans Fatty Acid 0g - Calories 268.7kcal 45% - Carbohydrates 39.9g 31% - Insoluble Fiber 0g - Protein 6.5g 12% - Sodium 686.7mg 46% - Potassium 85.3mg 2% - 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: Breaded Popcorn Shrimp (BLEACHED WHEAT FLOUR, SHRIMP, WATER, WHEAT FLOUR, CORN STARCH, SALT, SUGAR, MODIFIED CORN STARCH, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE), SPICES, NATURAL FLAVORING, SOY FLOUR, DEHYDRATED ONION AND GARLIC, PARTIALLY HYDROGENATED SOYBEAN OIL, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE), YEAST, CELLULOSE GUM, WHEY, EXTRACTIVES OF PAPRIKA, SPICE EXTRACTIVES, SODIUM BISULFITE (AS A PRESERVATIVE). PARFRIED IN VEGETABLE OIL (CORN AND/OR SOYBEAN AND/OR CANOLA OIL, WITH BHT).), Sour Cream (Grade A cultured Cream ), Taco Shells (ENRICHED LIMED WHOLE GRAIN CORN (LIMED WHOLE GRAIN CORN, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), PALM OIL, TBHQ (PRESERVATIVE).), Chop Green Chili Peppers (GREEN CHILIES, CITRIC ACID, SALT, CALCIUM CHLORIDE), BBQ Dry Rub Spice (Chili Powder (CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE(ADDED TO MAKE FREE FLOWING) AND GARLIC), Ground Cumin (ground cumin), Garlic Powder, Onion Powder (onion powder), Cracked Black Pepper), Canola Oil (CANOLA OIL) |
| ALLERGENS: Milk, Crustacean Shellfish, 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.
