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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 57 |
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 3.2g
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Total Carbohydrate. 4.6g
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4%
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Saturated Fat 1.2g
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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 0.5g
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Cholesterol 7.5mg
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Includes 0g Added Sugars
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0%
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Sodium 118.6mg
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8%
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Protein 2.3g
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| - Iron 0.4mg 2% - Vitamin C 0.9mg 1% - Vitamin A - RE 363.7mcg 40% - Fat 3.2g - Calcium 24.3mg 2% - Trans Fatty Acid 0g - Calories 56.6kcal 9% - Carbohydrates 4.6g 4% - Insoluble Fiber 0g - Protein 2.3g 4% - Sodium 118.6mg 8% - Potassium 205.9mg 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: CM Smoked Pork Butt (Port Butt Shoulder ( FRESH PORK SHOULDER BUTTS ), Chili Powder (CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE(ADDED TO MAKE FREE FLOWING) AND GARLIC), Ground Cumin (ground cumin), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Onion Powder (onion powder), Garlic Powder, Black Pepper), 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, 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)), Fresh Pico de Gallo, CMP Pineapple Peeled (Pineapple (Pineapple)), Spanish Onions (ONIONS), Guajillo Salsa (Water, Spanish Onions (ONIONS), Cider Vinegar (Pure Apple Cider Vinegar, Water), Canola Oil (CANOLA OIL), Granulated Sugar (Granulated Sugar), CM Garlic 1/8" Dice (Garlic), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA)), Paprika |
| ALLERGENS: 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.
