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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 960 |
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 37.1g
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Total Carbohydrate. 132g
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102%
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Saturated Fat 9.5g
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Dietary Fiber 13.9g
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37%
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Trans Fat 0g
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Total Sugars 14.9g
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Cholesterol 269.9mg
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Includes 0g Added Sugars
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0%
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Sodium 2563.6mg
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171%
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Protein 32.8g
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| - Iron 8mg 45% - Vitamin C 0mg 0% - Vitamin A - RE 0mcg 0% - Fat 37.1g - Calcium 388.1mg 30% - Trans Fatty Acid 0g - Calories 959.9kcal 160% - Carbohydrates 132g 102% - Insoluble Fiber 0g - Protein 32.8g 59% - Sodium 2563.6mg 171% - Potassium 574.9mg 14% - 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: Bagel Everything Little Northern Bakehouse (Water, Gluten-free Flour Blend (Modified Tapioca Starch, Brown Rice Flour, Potato Starch, Corn Starch), Sugars (Cane Sugar), Sunflower Oil, Dried Minced Onion, Psyllium Husk, Poppy Seeds, Whole Fonio Grain, Salt, Baking Powder, Pea Fibre, Whole Flax Seeds, Yeast, Modified Cellulose, Rice Bran, Cellulose Gum, Cultured Cane Sugar, Garlic Powder.), Turkey Breakfast Sausage Patty (Turkey Breakfast Sausage Patty (Turkey, Mechanically Separated Turkey, Water, Contains 2% Or Less Of: Caramel Color, Chili Pepper, Natural Flavors, Salt, Sodium Phosphates, Spices, Sugar.)), Large Brown Eggs (Egg Whole), Plain Bagel Little Northern Bakehouse (Water, Gluten-free Flour Blend (Modified Tapioca Starch, Brown Rice Flour, Potato Starch, Corn Starch), Sugars (Cane Sugar), Sunflower Oil, Psyllium Husk, Baking Powder, Pea Fibre, Salt, Modified Cellulose, Rice Bran, Yeast, Cellulose Gum, Cultured Cane Sugar.), American Cheese (Milk, Cream, Water, Sodium Citrate, Salt, Cheese Culture, Sorbic Acid (preservative), Citric Acid, Enzymes, Soy Lecithin, Apo Carotenal And Beta Carotene (color). contains Milk And Soy) |
| ALLERGENS: Dairy, Eggs, Soybeans, Pea Protein |
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.
