Plant Based Bolognese
Serving Size 4 OZL
| Amount per serving | |
|---|---|
| Calories | 42 |
| Calories from Fat | 9 |
*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 1g | 3 | Tot. Carb. 5.8g | |
| Sat. Fat 0.1g | 0% | Dietary Fiber 1.1g | 4 |
| Trans Fat 0g | Sugars 2.4g | 2 | |
| Cholesterol 0mg | Protein 1.5g | ||
| Sodium 274.8mg | 12 | ||
Ingredients
Water, Tomato Puree Pouch (Tomatoes, Tomato Puree, Sea Salt, and Citric Acid.), Tomato Paste (Tomato Paste, Salt, Spices, Natural Flavors, Citric Acid.), GR Wine Cooking Red (Wine, Water, Neutral Spirits, Salt, Grape Skin Extract, Tartaric Acid, Citric Acid, Potassium Metabisulfite, Potassium Sorbate.), Celery, FP Carrots diced , ONIONS DICED, Italian Tempeh (TEMPEH (Cultured Organic Soybeans (Soybeans, Lactic Acid From Plant Source), Water, Organic Brown Rice), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Tamari Soy Sauce (WATER,SOYBEANS,SALT,SUGAR,ALCOHOL,VINEGAR,LACTIC ACID. VEGAN.), Pancake Syrup (Corn Syrup, Water, Contains 2% or Less of Salt, Preservatives - Potassium Sorbate, Sodium Benzoate and Benzoic Acid, Cellulose Gum, Caramel Color, Sodium Hexametaphosphate, Natural and Artificial Flavors, Phosphoric Acid), Fennel, Salt, Smoked Paprika, Garlic Powder, Red Pepper, Whole Leaf Thyme), Garlic, Mexican Oregano, Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt, Bay Leaves
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.