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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 655 |
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 32.2g
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Total Carbohydrate. 64.5g
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50%
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Saturated Fat 16g
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Dietary Fiber 7.5g
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20%
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Trans Fat 0g
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Total Sugars 5.6g
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Cholesterol 57.7mg
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Includes 0g Added Sugars
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0%
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Sodium 1312mg
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87%
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Protein 36.4g
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| - Iron 1mg 6% - Vitamin C 189.9mg 211% - Vitamin A - RE 282.3mcg 31% - Fat 32.2g - Calcium 819mg 63% - Trans Fatty Acid 0g - Calories 655.3kcal 109% - Carbohydrates 64.5g 50% - Insoluble Fiber 0.5g - Protein 36.4g 65% - Sodium 1312mg 87% - Potassium 181.4mg 5% - 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 12" (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 CORN 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 PROPIONATE, SORBIC ACID, DOUGH CONDITIONER FUMARIC ACID, XANTHAN GUM, MONO- AND DIGLYCERIDES, SODIUM METABISULPHITE.), Mozzarella Cheese Shredded ( WHOLE MILK LOW MOISTURE MOZZARELLA CHEESE PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER ADDED TO PREVENT CAKING, NATAMYCIN A NATURAL MOLD INHIBITOR.), Marinara Sauce (Tomatoes (diced tomatoes, tomato juice,citric acid, calcium chloride) Tomato paste, Water, Spices, Dehydrated Garlic, salt, Sodium Benzoate and Potassium Sorbate (preservatives), Citric Acid), Sliced Mushrooms 10# (MUSHROOM), Spanish Onions (ONIONS), Green Peppers (Green Pepper), Red Pepper 25# CS, Butter Unsalted (PASTEURIZED CREAM, NATURAL FLAVORINGS ) |
| 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.
