|
Nutrition
Facts 1 servings per container
Serving size
3 oz
Calories per serving 100 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 1.5g
|
|
Total Carbohydrate. 18.9g
|
15%
|
|||
|
Saturated Fat 0.1g
|
|
Dietary Fiber 0.2g
|
1%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 0.7g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 12.4mg
|
1%
|
Protein 2.1g
|
|
|||
| - Iron 0.3mg 1% - Vitamin C 7.7mg 9% - Vitamin A - RE 0.1mcg 0% - Fat 1.5g - Calcium 3mg 0% - Trans Fatty Acid 0g - Calories 100.1kcal 17% - Carbohydrates 18.9g 15% - Insoluble Fiber 0g - Protein 2.1g 4% - Sodium 12.4mg 1% - Potassium 20.3mg 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: Water, White Rice (Long Grain Parboiled Rice Enriched With Iron (ferric Orthophosphate), Niacin, Thiamin (thiamin Mononitrate) And Folic Acid.), Red Pepper 25# CS, Green Peppers (Green Pepper), Tomato Puree (Tomato Puree (water, Tomato Paste), Citric Acid), Spanish Onions (ONIONS), Tomato, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Cilantro , Chili Powder (Chili Pepper, Spices, Salt, Silicon Dioxide (to Make Free Flowing) And Garlic.), Garlic Peeled , Ground Cumin (Cumin), Black Pepper (Black Pepper), Black Pepper (Black Pepper) |
| 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.
