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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 757 |
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 43.8g
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Total Carbohydrate. 63g
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48%
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Saturated Fat 23.9g
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Dietary Fiber 6.3g
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17%
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Trans Fat 0g
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Total Sugars 3.4g
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Cholesterol 88.1mg
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Includes 0g Added Sugars
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0%
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Sodium 1306.1mg
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87%
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Protein 32.9g
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| - Iron 0.6mg 3% - Vitamin C 13mg 14% - Vitamin A - RE 282.3mcg 31% - Fat 43.8g - Calcium 823.7mg 63% - Trans Fatty Acid 0g - Calories 756.8kcal 126% - Carbohydrates 63g 48% - Insoluble Fiber 0.5g - Protein 32.9g 59% - Sodium 1306.1mg 87% - Potassium 261.8mg 7% - 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 OLIVE OIL), CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), WHEAT PROTEIN, PRESERVATIVES (CALCIUM PROPIONATE, SORBIC ACID), DOUGH CONDITIONER (FUMARIC ACID, XANTHAN GUM, MONO- AND DIGLYCERIDES, SODIUM METABISULPHITE). CONTAINS: WHEAT), Shred Mont Jack & Cheddar Chs (MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES). CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR] IF COLORED). POTATO STARCH AND POWDERED CELLULOSE ADDED TO PREVENT CAKING. ), Sliced Mushrooms 10# (MUSHROOM), Spanish Onions (ONIONS), Green Peppers (Green Pepper), FC PESTO SOUTHWEST CHIPOTLE (CANOLA OIL,, WATER, ONIONS, DRIED TOMATOES, JALAPENO PEPPERS, CILANTRO, SALT, CHIPOTLE CHILE PEPPERS, SUGAR, DEHYDRATED GARLIC, SPICES, XANTHAN GUM, GUAR GUM, MALTODEXTRIN, PROPYLENE GLYCOL ALGINATE. ), Butter Unsalted (PASTEURIZED CREAM (MILK), 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.
