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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 129 |
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 6.9g
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Total Carbohydrate. 10.5g
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8%
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Saturated Fat 1.1g
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Dietary Fiber 1.4g
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4%
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Trans Fat 0g
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Total Sugars 2.1g
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Cholesterol 0.5mg
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Includes 0g Added Sugars
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0%
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Sodium 123.4mg
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8%
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Protein 7.5g
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| - Iron 1.2mg 6% - Vitamin C 8mg 9% - Vitamin A - RE 1.3mcg 0% - Fat 6.9g - Calcium 43.6mg 3% - Trans Fatty Acid 0g - Calories 128.7kcal 21% - Carbohydrates 10.5g 8% - Insoluble Fiber 0g - Protein 7.5g 13% - Sodium 123.4mg 8% - Potassium 30.4mg 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: Tofu (Water, Soybeans, Calcium Sulfate, Calcium Chloride), Yukon Potato, Water, Carrots (Carrot), Coconut Milk (Coconut Milk, Water, Guar Gum, Sodium Carboxymethyl Cellulose, Polysorbate 60, Sodium Metabisulfite (preservative). Or Coconut Milk, Water, Guar Gum, Polysorbate 60, Sodium Metabisulfite (preservative). Contains Sulfites. Contains: Coconut), Spanish Onions (Onions), Canola Oil (Canola Oil), Massaman Curry Paste (Canola Oil (Canola Oil), Shrimp 71/90 P&D (Shrimp, Water, Salt, And Sodium Tripolyphosphate (to Retain Moisture). contains: Crustacean Shellfish (shrimp).), Tamarind Paste (Tamarind fruit extract), Lemon Grass, Shallots, Thai Red/Green Chili (Thai Red Chili), Garlic, Cilantro (Cilantro), Kosher Salt (Salt), Ground Nutmeg (Nutmeg), Ground Cloves (Cloves), Ground Cardamom (Cardamom.), Ground Cinnamon (Cinnamon), White Ground Pepper (White Pepepr), Ground Cumin (Cumin), Ground Coriander (Coriander), Ginger), Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Lime Juice, Tamarind Paste (Tamarind fruit extract), Kosher Salt (Salt) |
| ALLERGENS: Crustacean Shellfish, Gluten, Soybeans, Coconut |
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.
