Spring Vegetable Stew with Soft Polenta
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Nutrition
- Calories
- 76
- Fat
- 2.2g
- Carbs
- 10.6g
- Protein
- 3.6g
Serving 4 oz · 76 cal
1 servings per container
- Total Fat
- 2.2g
- Total Carbohydrate
- 10.6g · 8%
- Saturated Fat
- 0.4g
- Dietary Fiber
- 2.4g · 6%
- Trans Fat
- 0g
- Total Sugars
- 1.5g
- Cholesterol
- 1.9mg
- Added Sugars
- 0g · 0%
- Sodium
- 224.9mg · 15%
- Protein
- 3.6g
- Iron
- 1mg · 6%
- Vitamin C
- 4.1mg · 5%
- Vitamin A - RE
- 16.1mcg · 2%
- Calcium
- 57.6mg · 4%
- Trans Fatty Acid
- 0g
- Carbohydrates
- 10.6g · 8%
- Insoluble Fiber
- 0.1g
- Potassium
- 13.4mg · 0%
- Soluble Fiber
- 0g
Ingredients
Great Northern Beans (Prepared Great Northern Beans, Water, Salt, Calcium Chloride), Water, Leeks (Leek), Zucchini, Yellow Squash, Sliced Mushrooms 10# (Mushroom), Tomato (Tomato), Cut and Prepared Carrot Coin Cut 1/4 or 1/8 (Carrots), Polenta Instant (Degermed Yellow Cornmeal.), Pitted Kalamata Olives (Kalamata Olives, Water, Salt, Sunflower Oil, Extra Virgin Olive Oil, Lactic Acid), 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)), Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic Peeled
Allergens: Dairy
History
Served 1 day in the last year · First served Sun, Oct 4
South Campus (Dinner)