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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 150 |
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 9.2g
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Total Carbohydrate. 15.1g
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12%
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Saturated Fat 0.5g
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Dietary Fiber 3.2g
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8%
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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 174.5mg
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12%
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Protein 3.4g
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| - Iron 0.7mg 4% - Vitamin C 8.8mg 10% - Vitamin A - RE 0mcg 0% - Fat 9.2g - Calcium 56.9mg 4% - Trans Fatty Acid 0g - Calories 150.5kcal 25% - Carbohydrates 15.1g 12% - Insoluble Fiber 0g - Protein 3.4g 6% - Sodium 174.5mg 12% - Potassium 28.6mg 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: CM Zucchini 1" Dice (Zucchini), Plain Hummus (Cooked Chickpeas (chickpeas, Water), Water, Soybean And/or Canola Oil, Lemon Juice, Sesame Tahini, Seasoning (salt, Sugar, Cellulose, Modified Corn Starch, Spices, Citric Acid), Contains Less Than 2% Of Garlic Puree (garlic, Citric Acid And Ascorbic Acid), Soy Lecithin, Olive Oil Flavoring (canola Oil, Olive Oil, Natural Flavors), Natural Garlic Flavor (canola Oil, Natural Flavors), Salt. Contains: Soy, Sesame Seeds.), Spanish Onions (ONIONS), Yogurt Plain FF (Cultured Grade A Non Fat Milk, Food Starch, Live & Active Yogurt Cultures S. Thermophilus, L. Bulgaricus & L. Acidophilus), Lemons, Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Large Brown Eggs (Egg Whole), Roasted Red Peppers (Red Sweet Pepper, Water, Sea Salt, Citric Acid), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Chop Green Chili Peppers (GREEN CHILIES, CITRIC ACID, SALT, CALCIUM CHLORIDE), Garlic Peeled , Baking Powder |
| ALLERGENS: Milk, Eggs, Wheat, Soybeans, Sesame |
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.
