Spaghetti Marinara
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 886 |
| Calories from Fat | 276 |
*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 30.6g | 80 | Tot. Carb. 108.9g | |
| Sat. Fat 12.2g | 61% | Dietary Fiber 6.9g | 23 |
| Trans Fat 0g | Sugars 8.4g | 6 | |
| Cholesterol 51mg | Protein 43.4g | ||
| Sodium 2055.2mg | 89 | ||
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 (Crushed Tomatoes (Vine-Ripened Unpeeled Tomatoes , Tomato Puree, less than 2% of: Salt, Citric Acid*. *Naturally Derived), Yellow Onions, Basil, Garlic, Fair Trade Organic Sugar Cane (Organic Cane Sugar), Salt, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Black Pepper 16oz, Oregano, Basil), 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.