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Nutrition
Facts 1 servings per container
Serving size
3 OZ
Calories per serving 1526 |
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 85.4g
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Total Carbohydrate. 161.7g
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124%
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Saturated Fat 33.8g
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Dietary Fiber 23.4g
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62%
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Trans Fat 0.4g
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Total Sugars 25.4g
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Cholesterol 244.8mg
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Includes 0g Added Sugars
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0%
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Sodium 1952.2mg
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130%
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Protein 30.7g
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| - Iron 34.5mg 192% - Vitamin C 3.1mg 3% - Vitamin A - RE 388.2mcg 43% - Fat 85.4g - Calcium 411.7mg 32% - Trans Fatty Acid 0.4g - Calories 1525.7kcal 254% - Carbohydrates 161.7g 124% - Insoluble Fiber 0.1g - Protein 30.7g 55% - Sodium 1952.2mg 130% - Potassium 1895.3mg 47% - Soluble Fiber 0.1g | ||||||
| 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: Deli White Bread (Ingredients: Patent Flour (enriched wheat flour [niacin .. reduced iron, thiamine mono nitrate, riboflavin, folio aci malted barley flour), Water, Yeast, Sugar, Dough Conditioner (cultured wheat flour, Soybean Oil, Salt, Emulsifier (mono and diglycerides of fatty acids), Calciqn Propionate,. Dough lmproyer (enriched flour [wheat Flour.,.niacin, reduced iron, thiamine mononitrate, riboflavin, folic.acid], enzymes, sunflower oilL Dough Improver (enrich$ d wheat flour [wheat flour, niacin, reduced iron, thiamine[ mononitr ate, riboflavin, folic acid).. enyzmes) Allergens (US): wheat. Produced ina factory' that.also produce:Soy, Milk, Eggs.), Half & Half, Cremini Mushroom (Crimini Mushrooms), Eggs (White Shell Eggs), Gruyere Shredded (Gruyere Cheese (cultured Pasteurized Milk, Salt, Enzymes), Powdered Cellulose (to Prevent Caking)), Shallots, Butter Unsalted (Pasteurized Cream, Natural Flavoring. contains: Milk), Kosher Salt (Salt), Garlic, Black Pepper (Black Pepper), Whole Thyme (Thyme) |
| ALLERGENS: Dairy, Eggs, Gluten, 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.
