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Nutrition
Facts 1 servings per container
Serving size
4 ea
Calories per serving 350 |
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 18.6g
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Total Carbohydrate. 30.1g
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23%
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Saturated Fat 10.9g
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Dietary Fiber 3.6g
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10%
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Trans Fat 0g
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Total Sugars 4.2g
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Cholesterol 39.5mg
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Includes 0g Added Sugars
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0%
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Sodium 762.5mg
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51%
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Protein 18.1g
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| - Iron 3.7mg 21% - Vitamin C 83.2mg 92% - Vitamin A - RE 0.1mcg 0% - Fat 18.6g - Calcium 438.9mg 34% - Trans Fatty Acid 0g - Calories 350.5kcal 58% - Carbohydrates 30.1g 23% - Insoluble Fiber 0g - Protein 18.1g 32% - Sodium 762.5mg 51% - Potassium 497.5mg 12% - 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: Red Pepper 25# CS, Shredded Monterey Jack & Cheddar Cheese (Cheddar Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [vegetable Color]), Monterey Jack Cheese (pasteurized Milk, Cheese Culture, Salt, Enzymes). Anti-caking Blend (potato Starch, Powdered Cellulose). contains: Milk.), Mushroom Button (Mushroom), Tortillas 6" (Enriched Unbleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin And Folic Acid), Water, Vegetable Shortening (contains One Or More Of The Following: Palm Oil And Or Olive Oil), Contains 2% Or Less Of The Following: Salt, Aluminum Free Leavening (sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Wheat Protein, Preservatives (calcium Propianate, Sorbic Acid), Dough Conditioner (fumaric Acid, Xanthan Gum, Mono And Diglycerides, Sodium Metabislphite) Allergens: Wheat), Spanish Onions (Onions), Kale, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Black Pepper (Black Pepper), Kosher Salt (Salt), Smoked Paprika (Paprika & Silicon Dioxide), Ground Cumin (Cumin), Garlic Powder (Garlic), Onion Powder (Onion Powder) |
| ALLERGENS: Dairy, Gluten |
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.
