|
Nutrition
Facts 1 servings per container
Serving size
1 oz
Calories per serving 27 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 0.1g
|
|
Total Carbohydrate. 6.6g
|
5%
|
|||
|
Saturated Fat 0g
|
|
Dietary Fiber 1.3g
|
3%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 4g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 370.5mg
|
25%
|
Protein 0g
|
|
|||
| - Iron 4.6mg 26% - Vitamin C 3.4mg 4% - Vitamin A - RE 0mcg 0% - Fat 0.1g - Calcium 0mg 0% - Trans Fatty Acid 0g - Calories 27.1kcal 5% - Carbohydrates 6.6g 5% - Insoluble Fiber 0g - Protein 0g 0% - Sodium 370.5mg 25% - Potassium 25.4mg 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: Tomato Sauce (VINE-RIPENED FRESH TOMATOES, FRESH SAUTÉED ONIONS, FRESH GROUND CARROT PUREE, BLEND OF EXTRA VIRGIN OLIVE OIL AND SUNFLOWER OIL, SALT, GARLIC, FRESH BASIL LEAVES, BROWN SUGAR, BLACK PEPPER, AND NATURALLY DERIVED CITRIC ACID.), Roasted Red Peppers (BELL PEPPERS, WATER, SALT, AND CITRIC ACID), Garlic, Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL) |
| ALLERGENS: |
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.
