
Cremini Mushroom Asparagus Strata
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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
History
Served 1 day in the last year · First served Tue, Oct 6
South Campus (Lunch)