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Nutrition
Facts 1 servings per container
Serving size
1 slice
Calories per serving 156 |
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 8.8g
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Total Carbohydrate. 9.3g
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7%
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Saturated Fat 4.8g
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Dietary Fiber 0.7g
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2%
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Trans Fat 0g
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Total Sugars 1g
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Cholesterol 34mg
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Includes 0g Added Sugars
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0%
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Sodium 286.6mg
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19%
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Protein 13g
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| - Iron 2.4mg 13% - Vitamin C 12.9mg 14% - Vitamin A - RE 3.6mcg 0% - Fat 8.8g - Calcium 244.4mg 19% - Trans Fatty Acid 0g - Calories 156.3kcal 26% - Carbohydrates 9.3g 7% - Insoluble Fiber 0.1g - Protein 13g 23% - Sodium 286.6mg 19% - Potassium 54.6mg 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: Pizza Dough 9 oz Fresh (Ingredients: Enriched Wheat Flour (Wheat Flour, Malted Barley flour, Niacin, Reduced Iron, Potassium Bromate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Cane Sugar, Soybean Oil, Salt, Instant Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid). Contains: Wheat, Processed in a facility that uses Eggs.), 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), Chicken Thigh Boneless Skinless (Chicken Thigh Boneless Skinless), Broccoli Crowns (Broccoli crowns), Alfredo Sauce Frozen (Water, half and half(milk cream), Butter,(cream,salt) Parmesan Cheese (pasteurized cow's mil, cheese culture, salt and enzymes), Rice Starch, Sea Salt, Garlic, Parmesan Cheese Flavor parmesan cheese [pasteurized milk, cultures, salt and enzymes], maltodextrin, whey, salt) Spices, Yeast Extract, (yeast extract, salt) Onion Powder, Maltodextrin, Carrot Powder (carrot, rice hull), NISI. .), Sundried Tomatoes (Sun Dried Tomatoes, Sulfur Dioxide. (For Color Retention) ) |
| 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.
