|
Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 154 |
Amount/serving
|
% Daily Value*
|
Amount/serving
|
% Daily Value*
|
||
|
Total Fat 8.6g
|
|
Total Carbohydrate. 6.1g
|
5%
|
|||
|
Saturated Fat 1.2g
|
|
Dietary Fiber 1.2g
|
3%
|
|||
|
Trans Fat 0g
|
|
Total Sugars 1.4g
|
|
|||
|
Cholesterol 0mg
|
|
Includes 0g Added Sugars
|
0%
|
|||
|
Sodium 304.5mg
|
20%
|
Protein 16.7g
|
|
|||
| - Iron 1.8mg 10% - Vitamin C 0.4mg 0% - Vitamin A - RE 0mcg 0% - Fat 8.6g - Calcium 87mg 7% - Trans Fatty Acid 0g - Calories 153.6kcal 26% - Carbohydrates 6.1g 5% - Insoluble Fiber 0g - Protein 16.7g 30% - Sodium 304.5mg 20% - Potassium 73.9mg 2% - 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), Cantonese Ginger Scallion Sauce (Lite Soy Sauce (Water,soybeans,wheat,salt,lactic Acid,sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), Ginger, Oyster Sauce (Water, Sugar, Salt, Oyster Extractives (oyster, Water, Salt), Monosodium Glutamate, Modified Corn Starch, Wheat Flour, Caramel Color. Contains Wheat.), Green Onions, Light Brown Sugar (Brown Sugar, sugar, Molasses ), Water, Garlic, Cornstarch (Corn Starch), Vegan Base Soup (Vegetable Puree (carrots, Onions, Celery), Salt, Sugar, Maltodextrin, Vegetable Oil (corn And/or Canola Oil), Water, 2% Or Less Of Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate.), Shaoxing Cooking Wine (Water, Fermented Seasoning (Rice, Malted Rice, Salt), High Fructose Corn Syrup, Salt, Ethyl Alcohol (13% By volume), Citric Acid (Food Acidifier).)), Cracked Black Pepper (Black Pepper) |
| ALLERGENS: Crustacean Shellfish, Gluten, Soybeans, Alcohol |
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.
