Apple Strudel
Serving Size 4 OZ
| Amount per serving | |
|---|---|
| Calories | 433 |
| Calories from Fat | 169 |
*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 18.8g | 49 | Tot. Carb. 62.1g | |
| Sat. Fat 4.7g | 23% | Dietary Fiber 5.4g | 18 |
| Trans Fat 0g | Sugars 36.3g | 28 | |
| Cholesterol 4.8mg | Protein 6.6g | ||
| Sodium 239.1mg | 10 | ||
Ingredients
Apples (Apples, Ascorbic Acid, Salt, Citric Acid), FZ Pastry Crust (Enriched flour (bleached wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), partially hydrogenated vegetable shortening (soybean and cottonseed oils), water, contains 2% or less of: salt, dough conditioner (sodium stearoyl lactylate, calcium sulfate, L-cysteine hydrochloride), monocalcium phosphate, mono and diglycerides (emulsifiers), artificial flavor, artificial color (yellow 5, yellow 6), TBHQ and BHT (added to protect flavor).), Seedless Raisins (Raisins), Almonds (Almonds, Blanched. May Contain Peanuts and/or Other Tree Nuts), Unsalted Butter (Pasteurized Cream, Natural Flavorings.), Fair Trade Organic Sugar Cane (Organic Cane Sugar), Lemon, Fair Trade Organic Sugar Cane (Organic Cane Sugar), Whipped Topping (Heavy Cream, Water, Sugar, Nonfat Milk, Maltodextrin, Contains less than 2% of: Cellulose Gel, Mono and Diglycerides, Natural Flavor, Carrageenan, Cellulose Gum.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.), Ground Cinnamon
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.