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Nutrition
Facts 1 servings per container
Serving size
2 OZ
Calories per serving 137 |
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 12.4g
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Total Carbohydrate. 6.5g
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5%
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Saturated Fat 1.6g
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Dietary Fiber 0g
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0%
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Trans Fat 0g
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Total Sugars 3.2g
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Cholesterol 30.2mg
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Includes 1.5g Added Sugars
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0%
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Sodium 325.1mg
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22%
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Protein 0g
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| - Iron 0mg 0% - Vitamin C 0.9mg 1% - Vitamin A - RE 0mcg 0% - Fat 12.4g - Calcium 0.4mg 0% - Trans Fatty Acid 0g - Calories 137.2kcal 23% - Carbohydrates 6.5g 5% - Insoluble Fiber 0g - Protein 0g 0% - Sodium 325.1mg 22% - Potassium 42.2mg 1% - 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: Light Mayonnaise (Water, Soybean Oil, Distilled White Vinegar, Modified Food Starch*, Sugar, Salt, Contains Less Than 2% of High Fructose Corn Syrup, Egg Whites, Phosphoric Acid*, Xanthan Gum, Microcrystalline Cellulose*, Polysorbate 60*, Mustard Flour, Cellulose Gum*, Paprika, Calcium Disodium Edta (to Preserve Flavor), Beta Carotene (color), Garlic Powder, Onion Powder, Natural Flavor. *ingredients Not In Mayonnaise. contains: Egg), Gochujang Sauce (Sugar, Water, Gochujang Pepper Paste (water, Sugar, Red Chili Pepper, Fermented Soybean Paste [water, Soybean, Rice, Salt, Alcohol],pear Puree Concentrate, Salt, Salted Sake [sake {water, Rice, Koji}, Salt], Onion*, Garlic*, Yeast Extract, Rice Vinegar, Sesame Oil, Paprika, Corn Starch), Distilled Vinegar, Soy Sauce (water, Wheat, Soybean, And Salt), Tomato Paste, Corn Starch, Sesame Oil, Contains Less Than 2% Of Spice, Garlic, Salt, Garlic*, Sesame Seed, Onion*, Natural Flavor, Citric Acid. *dehydrated Contains: Soybean, Wheat, Sesame.), Lime Juice (Lime Juice), Granulated Sugar (Granulated Sugar), Garlic, Sesame Seed Oil (Sesame Seed Oil. Contains: Sesame) |
| ALLERGENS: Eggs, Gluten, Soybeans, Sesame, Alcohol |
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.
