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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 204 |
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 11.3g
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Total Carbohydrate. 13.4g
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10%
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Saturated Fat 6.8g
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Dietary Fiber 2.8g
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7%
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Trans Fat 0g
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Total Sugars 3.1g
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Cholesterol 0mg
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Includes 0g Added Sugars
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0%
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Sodium 207.2mg
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14%
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Protein 7.7g
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| - Iron 1.3mg 7% - Vitamin C 27.6mg 31% - Vitamin A - RE 14.4mcg 2% - Fat 11.3g - Calcium 35.9mg 3% - Trans Fatty Acid 0g - Calories 203.9kcal 34% - Carbohydrates 13.4g 10% - Insoluble Fiber 0g - Protein 7.7g 14% - Sodium 207.2mg 14% - Potassium 92.2mg 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: Broccoli Crowns (Broccoli crowns), Coconut Milk (Coconut Milk And Water), Tofu (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), Pasta Wheat Fettuccini (Whole Wheat Penne Pasta (Whole Grain Durum Wheat Flour. Contains Wheat May contain Eggs), Water, Canola Oil (Canola Oil)), Water, Shallots, 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.), Red Curry Paste (Red Chili, Salt, Lemongrass, Onion, Garlic, Galangal, Dextrose, Kaffir Lime Peel, Cumin Powder, Paprika Oleoresin, Coriander.), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Light Brown Sugar (Brown Sugar, sugar, Molasses ), Ground Turmeric (Turmeric), Curry Powder (Coriander, Fenugreek, Turmeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Clove, Onion, Ginger And Red Pepper.), Cilantro |
| ALLERGENS: Eggs, Wheat, 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.
