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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 171 |
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 7.2g
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Total Carbohydrate. 19.7g
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15%
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Saturated Fat 3.8g
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Dietary Fiber 2.1g
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6%
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Trans Fat 0g
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Total Sugars 2.2g
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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 488.4mg
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33%
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Protein 6.9g
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| - Iron 1.3mg 7% - Vitamin C 18mg 20% - Vitamin A - RE 30.5mcg 3% - Fat 7.2g - Calcium 235.6mg 18% - Trans Fatty Acid 0g - Calories 170.6kcal 28% - Carbohydrates 19.7g 15% - Insoluble Fiber 0.2g - Protein 6.9g 12% - Sodium 488.4mg 33% - Potassium 388.1mg 10% - Soluble Fiber 0.1g | ||||||
| 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, 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), Red Grape Tomato (GRAPE TOMATOES), Yellow Squash, Cotija Cheese (Pasteurized Milk, Salt, Cheese Cultures, Enzymes. contains: Milk), Red Onions (Red Onion), Tomatillo Sauce (Crushed Tomatillo (Tomatillos, Water, Contains 2% Or Less Of Modified Corn Starch, Citric Acid (to Acidify).), 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)), Garlic, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Cilantro , Kosher Salt (Salt) |
| 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.
