Spaghetti Marinara
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 849 |
| Calories from Fat | 243 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 26.9g | 71 | Tot. Carb. 106.1g | |
| Sat. Fat 12g | 60% | Dietary Fiber 6.8g | 23 |
| Trans Fat 0g | Sugars 8g | 6 | |
| Cholesterol 53.3mg | Protein 42.9g | ||
| Sodium 2195.6mg | 95 | ||
Ingredients
Cooked Spaghetti (Spaghetti (Semolina, Iron (ferrous sulfate), B Vitamins (niacin, thiamin mononitrate, riboflavin, folic acid).), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil)), Marinara Sauce (Tomato Puree (Water, Tomato Paste), Tomatoes, Onions, Less than 2% of: Brown Sugar, Extra Virgin Olive Oil, Salt, Calcium Chloride, Dried Basil, Garlic Powder, Dried Oregano, Onion Powder, Natural Flavor, Black Pepper, Dried Parsley, Ground Fennel, Ground Savory, Ground Thyme, Calcium Chloride. Kosher.), Focaccia Bread (Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.), Water, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Active Dry Yeast (Yeast, Sorbitan, Monosterate), GR AGAVE ORGANIC LIGHT (Organic Blue Agave), Italian Seasoning (Spices (Italian Herbs: Oregano, Thyme, Basil, Rosemary, Sage)), Granulated Garlic), Part Skim Mozzarella Cheese (Low Moisture Part Skim Mozzarella Cheese (Cultured Pasteurized Milk, Skim Milk, Salt, Enzymes), Powdered Cellulose, Natamycin.), Parmesan Cheese (Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose, Natamycin.)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.