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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 121 |
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 5.7g
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Total Carbohydrate. 14.6g
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11%
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Saturated Fat 0.7g
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Dietary Fiber 2.1g
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5%
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Trans Fat 0g
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Total Sugars 3.8g
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Cholesterol 18.1mg
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Includes 0g Added Sugars
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0%
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Sodium 108.1mg
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7%
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Protein 3.6g
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| - Iron 0.7mg 4% - Vitamin C 9.2mg 10% - Vitamin A - RE 0.3mcg 0% - Fat 5.7g - Calcium 84.6mg 7% - Trans Fatty Acid 0g - Calories 120.5kcal 20% - Carbohydrates 14.6g 11% - Insoluble Fiber 0g - Protein 3.6g 6% - Sodium 108.1mg 7% - Potassium 137.5mg 3% - 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: CM Zucchini 1" Dice (Zucchini), Italian Hummus (Cannellini Beans (SOAKED WHITE KIDNEY BEANS, WATER. CONTAINS LESS THAN 2% OF: SALT, CALCIUM CHLORIDE, DISODIUM EDTA (PRESERVATIVE).), Garbanzo Beans, Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Garlic, Lemon Juice (FILTERED WATER, LEMON JUICE CONCENTRATE, SODIUM BISULFITE (PRESERVATIVE), SODIUM BENZOATE (PRESERVATIVE), AND LEMON OIL.), Rosemary (Rosemary), Crushed Red Pepper, Ground Cumin (ground cumin)), Spanish Onions (ONIONS), Yogurt Plain FF (CULTURED GRADE A NONFAT MILK, FOOD STARCH. CONTAINS ACTIVE YOGURT CULTURES INCLUDING L. ACIDOPHILUS.), Flour (Bleached (or unbleached), wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid.), Large Brown Cage free Eggs (Egg Whole), Roasted Red Peppers (BELL PEPPERS, WATER, SALT, AND CITRIC ACID), Lemons, Olive Blend Shortening (75% CANOLA OIL, 25% EXTRA VIRGIN OLIVE OIL), Chop Green Chili Peppers (GREEN CHILIES, CITRIC ACID, SALT, CALCIUM CHLORIDE), CM Garlic 1/8" Dice (Garlic), Baking Powder |
| ALLERGENS: Milk, Wheat |
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.
