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Nutrition
Facts 1 servings per container
Serving size
3 OZ
Calories per serving 137 |
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 6.2g
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Total Carbohydrate. 11.1g
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9%
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Saturated Fat 2.1g
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Dietary Fiber 2.3g
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6%
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Trans Fat 0g
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Total Sugars 1g
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Cholesterol 19.2mg
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Includes 0g Added Sugars
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0%
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Sodium 532.4mg
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35%
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Protein 9g
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| - Iron 0.8mg 5% - Vitamin C 6.9mg 8% - Vitamin A - RE 22.3mcg 2% - Fat 6.2g - Calcium 26.7mg 2% - Trans Fatty Acid 0g - Calories 136.8kcal 23% - Carbohydrates 11.1g 9% - Insoluble Fiber 0g - Protein 9g 16% - Sodium 532.4mg 35% - Potassium 57.1mg 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: Pinto Beans (PREPARED PINTO BEANS, WATER, SALT, CALCIUM CHLORIDE, DISODIUM EDTA ADDED FOR COLOR RETENTION), Bacon Bits Topping ( INGREDIENTS: BACON (CURED WITH WATER, SALT, SUGAR, SODIUM ERYTHORBATE, SODIUM NITRITE. MAY ALSO CONTAIN DEXTROSE, FLAVORING, HONEY, DEHYDRATED PORK BROTH, POTASSIUM CHLORIDE, POTASSIUM LACTATE, SMOKE FLAVORING, SODIUM DIACETATE, SODIUM PHOSPHATE.). ), Fresh Layout Bacon 18-22ct ( CURED WITH WATER, SALT, SUGAR, DEXTROSE, SODIUM ERYTHORBATE, SODIUM NITRITE. ), Tomato, Spanish Onions (ONIONS), Cilantro , CM Garlic 1/8" Dice (Garlic), Jalapeno Peppers, Bay Leaf (Bay leaf), Chipotle Peppers ( CHIPOTLE PEPPERS, WATER, TOMATO PUREE, CORN OIL, CORN STARCH, SALT, VINEGAR, CARAMEL COLOR, ONION POWDER, GARLIC POWDER, SPICES.), Kosher Salt (SALT, YELLOW PRUSSIATE OF SODA), Ground Cumin (ground cumin), Oregano Leaves, Chicken Soup Base (ROASTED CHICKEN, SUGAR, CHICKEN FAT, TAPIOCA DEXTRIN, HYDROLYZED CORN PROTEIN, ONION POWDER, POTASSIUM CHLORIDE, YEAST EXTRACT, GARLIC POWDER, MALTODEXTRIN, DISODIUM INOSINATE, DISODIUM GUANYLATE, SALT, TURMERIC (COLOR), NATURAL FLAVORS, LACTIC ACID, CALCIUM LACTATE.) |
| ALLERGENS: |
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.
