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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 494 |
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 21.2g
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Total Carbohydrate. 53.2g
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41%
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Saturated Fat 7.9g
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Dietary Fiber 3.9g
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10%
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Trans Fat 0g
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Total Sugars 3.7g
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Cholesterol 228mg
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Includes 0g Added Sugars
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0%
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Sodium 1174.5mg
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78%
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Protein 23.5g
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| - Iron 4.2mg 23% - Vitamin C 10.6mg 12% - Vitamin A - RE 0mcg 0% - Fat 21.2g - Calcium 303.1mg 23% - Trans Fatty Acid 0g - Calories 494.4kcal 82% - Carbohydrates 53.2g 41% - Insoluble Fiber 0g - Protein 23.5g 42% - Sodium 1174.5mg 78% - Potassium 0mg 0% - 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: Sourdough Deli Bread (Patent Flour (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), Water, Soybean Oil, Vital Wheat Gluten, Medium Whole Wheat Flour, Dough Conditioner [cultured wheat flour), lodized Salt, San Francisco Sour Flour (wheat flour, fumaric acid, hydrogenated vegetable oil, sodium diacetate, lactic acid, silicon dioxide), Sugar, Calcium Propionate, Dough Improver (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enyzmes), Citric Acid Allergens (US): wheat. Produced in a facility that also produces Soy, Milk, Eggs), Tomato (Tomato), Large Brown Eggs (Egg Whole), Smoked Gouda Cheese Sliced (Cultured Pasteurized Milk And Skim Milk, Whey, Cream, Sodium Citrate, Corn Starch, Less Than 2% Enzymes, Salt, Annatto Color, Sodium Phosphate, Guar Gum, Sorbic Acid (To Protect Flavor). Natural Smoke Flavor), Basil Pesto Sauce Nut Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk) |
| ALLERGENS: Dairy, Eggs, Gluten, 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.
