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Nutrition
Facts 4 servings per container
Serving size
4 oz
Calories per serving 194 |
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 12.2g
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Total Carbohydrate. 14.3g
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11%
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Saturated Fat 3.3g
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Dietary Fiber 1.8g
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5%
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Trans Fat 0g
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Total Sugars 2.6g
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Cholesterol 53.5mg
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Includes 0g Added Sugars
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0%
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Sodium 602.8mg
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40%
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Protein 9.1g
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| - Iron 0.6mg 3% - Vitamin C 4.1mg 5% - Vitamin A - RE 1.1mcg 0% - Fat 12.2g - Calcium 150.3mg 12% - Trans Fatty Acid 0g - Calories 194.4kcal 32% - Carbohydrates 14.3g 11% - Insoluble Fiber 0g - Protein 9.1g 16% - Sodium 602.8mg 40% - Potassium 66.4mg 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: Eggplant, Pizza Sauce (Vine-ripened Fresh Tomatoes, Fresh Sautéed And Caramelized Onions In A Blend Of Extra Virgin Olive Oil And Sunflower Oil, Carrot Puree, Garlic Puree, Salt, Sugar, Basil, Onions, Black Pepper, Red Pepper, And Naturally Derived Citric Acid.), Mozzarella Cheese Shredded ( Whole Milk Low Moisture Mozzarella Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Natamycin (a Natural Mold Inhibitor). Contains: Milk), Japanese Panko Bread Crumb (Wheat Flour, Sugar, Yeast, Salt), Liquid Eggs 2/20 lb (Whole Egg, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid Added To Preserve Color. contains: Eggs.), Canola Oil (Canola Oil), Grated Parmesan Cheese (Imported Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose (anti-caking Agent), Natamycin), Kosher Salt (Salt), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid. Contains: Wheat), Kosher Salt (Salt), White Ground Pepper (White Pepepr) |
| ALLERGENS: Dairy, Eggs, Gluten |
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.
