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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 173 |
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 7.1g
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Total Carbohydrate. 19.9g
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15%
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Saturated Fat 3.8g
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Dietary Fiber 2.2g
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6%
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Trans Fat 0g
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Total Sugars 2.4g
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Cholesterol 16.2mg
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Includes 0g Added Sugars
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0%
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Sodium 490.1mg
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33%
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Protein 7.1g
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| - Iron 1.3mg 7% - Vitamin C 16.9mg 19% - Vitamin A - RE 25.4mcg 3% - Fat 7.1g - Calcium 230.8mg 18% - Trans Fatty Acid 0g - Calories 172.6kcal 29% - Carbohydrates 19.9g 15% - Insoluble Fiber 0g - Protein 7.1g 13% - Sodium 490.1mg 33% - Potassium 291.2mg 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: 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)ALLERGENS: WHEAT), CM Yellow Squash 1" Dice (Yellow Squash), Red Grape Tomato (GRAPE TOMATOES), Tomatillo Sauce (Crushed Tomatillo, Red Onions (Red Onion), Garlic Peeled , Jalapeno Peppers, Cilantro , Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Granulated Sugar (Granulated Sugar), White Ground Pepper (White Pepepr)), Cotija Cheese (QUESO COTIJA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, TITANIUM DIOXIDE [COLOR], ENZYMES).), Red Onions (Red Onion), CM Garlic 1/8" Dice (Garlic), Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Cilantro , Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA) |
| 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.
