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Nutrition
Facts 1 servings per container
Serving size
2 oz
Calories per serving 106 |
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 9.1g
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Total Carbohydrate. 3.6g
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3%
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Saturated Fat 5.2g
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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 1g
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Cholesterol 25.7mg
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Includes 0g Added Sugars
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0%
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Sodium 213.9mg
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14%
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Protein 2.3g
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| - Iron 0mg 0% - Vitamin C 0.2mg 0% - Vitamin A - RE 0mcg 0% - Fat 9.1g - Calcium 160.4mg 12% - Trans Fatty Acid 0g - Calories 106.1kcal 18% - Carbohydrates 3.6g 3% - Insoluble Fiber 0g - Protein 2.3g 4% - Sodium 213.9mg 14% - 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: Alfredo Sauce Frozen (CREAM, SKIM MILK, WATER, PARMESAN AND ASIAGO CHEESE BLEND WITH FLAVOR (PARMESAN CHEESE [CULTURED MILK, SALT, ENZYMES], ASIAGO CHEESE [CULTURED MILK, SALT, ENZYMES], ENZYME MODIFIED PARMESAN CHEESE [CULTURED MILK, WATER, SALT, ENZYMES], WHEY SALT,), SOYBEAN OIL, CANOLA OIL, MODIFIED CORNSTARCH, 2% OR LESS OF SALT, ROMANO CHEESE ([MADE FROM COW'S MILK], PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), CREAM (CREAM, NONFAT MILK), LACTOSE (CONTAINS MILK), DATEM, SPICE, XANTHAN GUM, SEASONING (CORNSTARCH, EXTRACTIVES OF TURMERIC AND ANNATTO, NATURAL FLAVOR), SEASONING (MALTODEXTRIN, FLAVOR, ENZYME MODIFIED BUTTERFAT). CONTAINS: MILK INGREDIENTS.), Basil Pesto Sauce Gltn Free (BASIL, CANOLA OIL, WATER, PARMESAN CHEESE (PASTEURIZED PART-SKIM COWS MILK, CHEESE CULTURE, SALT, ENZYMES), GRANULATED GARLIC, SALT.NOTES: ALLERGEN ALERT: CONTAINS MILK. THIS PRODUCT DOES NOT CONTAIN ANY GENETICALLY MODIFIED ORGANISM. CHEESE IS MANUFACTURED IN THE UNITED STATES.) |
| ALLERGENS: Milk, Wheat, 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.
