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Cremini Mushroom Asparagus Strata

vegetarianalcoholdairyeggglutensoy

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Nutrition

Calories
147
Fat
4.2g
Carbs
18.4g
Protein
8.5g

Serving 4 oz · 147 cal

1 servings per container

Total Fat
4.2g
Total Carbohydrate
18.4g · 14%
Saturated Fat
1.7g
Dietary Fiber
1g · 3%
Trans Fat
0g
Total Sugars
2.4g
Cholesterol
121.1mg
Added Sugars
0g · 0%
Sodium
421.5mg · 28%
Protein
8.5g
Iron
1.6mg · 9%
Vitamin C
2.2mg · 2%
Vitamin A - RE
41mcg · 5%
Calcium
58mg · 4%
Trans Fatty Acid
0g
Carbohydrates
18.4g · 14%
Insoluble Fiber
0.2g
Potassium
61mg · 2%
Soluble Fiber
0g
Ingredients

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.), Sourdough Deli Bread (Patent Flour (enriched wheat flour [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], malted barley flour), Water, Soybean Oil, Vital Wheat Gluten, Medium Whole Wheat Flour, Dough Conditioner [cultured wheat flour), lodized Salt, San Francisco Sour Flour (wheat flour, fumaric acid, hydrogenated vegetable oil, sodium diacetate, lactic acid, silicon dioxide), Sugar, Calcium Propionate, Dough Improver (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enyzmes), Citric Acid Allergens (US): wheat. Produced in a facility that also produces Soy, Milk, Eggs), Cremini Mushroom (Cremini Mushrooms), MILK, Spanish Onions (Onions), Asparagus, Feta Cheese (Feta Cheese 2/8 Lb Tubs Feta Cheese Pasteurized Whole Milk, Skim Milk, Cream, Whey, Salt, Cultures, Enzymes, Powdered Cellulose, Potassium Sorbate, Guar Gum, Xanthan Gum, Natamycin [Natural Mold Inhibator].), Dijon Mustard (Distilled White Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Sugar, Spices.), Garlic Peeled , Italian Parsley (Parsley), Kosher Salt (Salt), Black Pepper (Black Pepper), Whole Thyme (Thyme)

Allergens: Dairy, Eggs, Gluten, Soybeans, Alcohol

Official label

History

Served 1 day in the last year · First served Tue, Oct 6

  1. South Campus (Lunch)