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Nutrition
Facts 1 servings per container
Serving size
1 each
Calories per serving 830 |
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 45.2g
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Total Carbohydrate. 52.9g
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41%
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Saturated Fat 21.3g
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Dietary Fiber 5.1g
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13%
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Trans Fat 0g
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Total Sugars 1.2g
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Cholesterol 194.5mg
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Includes 0g Added Sugars
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0%
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Sodium 1688.3mg
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113%
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Protein 53.5g
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| - Iron 0.7mg 4% - Vitamin C 0.2mg 0% - Vitamin A - RE 0mcg 0% - Fat 45.2g - Calcium 967.8mg 74% - Trans Fatty Acid 0g - Calories 829.5kcal 138% - Carbohydrates 52.9g 41% - Insoluble Fiber 0g - Protein 53.5g 95% - Sodium 1688.3mg 113% - 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: 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, Cornstarch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propionate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono- And Diglycerides, Sodium Metabisulphite).), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes And Annatto (if Colored). Potato Starch And Powdered Cellulose Added To Prevent Caking.), Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), 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), Kosher Salt (Salt) |
| ALLERGENS: Dairy, Gluten |
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.
