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Nutrition
Facts 1 servings per container
Serving size
4 oz
Calories per serving 115 |
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 6.4g
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Total Carbohydrate. 10.2g
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8%
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Saturated Fat 2.2g
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Dietary Fiber 1g
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3%
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Trans Fat 0g
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Total Sugars 1.2g
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Cholesterol 9.7mg
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Includes 0g Added Sugars
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0%
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Sodium 582.2mg
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39%
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Protein 5.1g
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| - Iron 1.3mg 7% - Vitamin C 4.6mg 5% - Vitamin A - RE 8586.6mcg 954% - Fat 6.4g - Calcium 129.4mg 10% - Trans Fatty Acid 0g - Calories 115kcal 19% - Carbohydrates 10.2g 8% - Insoluble Fiber 0g - Protein 5.1g 9% - Sodium 582.2mg 39% - Potassium 3828.5mg 96% - 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: Water, Polenta Instant (Degermed Yellow Cornmeal.), Shredded Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), And Powdered Cellulose Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor)), Basil Pesto Sauce Gltn Free (Basil, Canola Oil, Water, Parmesan Cheese (pasteurized Part-skim Cows’ Milk, Cheese Culture, Salt, Enzymes), Granulated Garlic, Salt. contains: Milk), Sliced Mushrooms 10# (MUSHROOM), Ricotta Cheese (Milk, Vinegar, Salt, And Xanthan Gum, Locust Bean Gum, Guar Gum, (stabilizers).), Tomato, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Spanish Onions (ONIONS), Spinach, Ground Cumin (Cumin), Paprika (Paprika, And Silicon Dioxide), Italian Seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano, And Basil), Kosher Salt (Salt), Garlic Peeled , Roasted Red Peppers (Red Sweet Pepper, Water, Sea Salt, Citric Acid), Ground Nutmeg (Nutmeg), Garlic Powder (Garlic), Granulated Sugar (Granulated Sugar) |
| ALLERGENS: Milk |
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.
