Biscuit & Southwest Soyrizo Gravy
Serving Size 1 PORTN
| Amount per serving | |
|---|---|
| Calories | 330 |
| Calories from Fat | 155 |
*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 17.2g | 45 | Tot. Carb. 34.3g | |
| Sat. Fat 4.7g | 24% | Dietary Fiber 1.8g | 6 |
| Trans Fat 0g | Sugars 6.3g | 5 | |
| Cholesterol 10.5mg | Protein 11.2g | ||
| Sodium 984.9mg | 43 | ||
Ingredients
Soyrizo Chile Sausage Gravy (Milk Gallon (Milk, Vitamin D3.), Mexican Soyrizo (Water, Textured Vegetable Protein, (Soy Flour, Caramel Color, Zinc Oxide, Niacinamide, Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin, Cyanocobalamin), Soybean Oil, Paprika, Salt (Salt, Yellow Prussiate Of Soda [Anti Caking]), Vinegar, Spices, Red Pepper, Potassium Sorbate (Preservative), Garlic Powder), Green Chile Peppers (Diced Green Chile Peppers, Water, Salt, Citric Acid, Trace of Calcium Chloride.), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid.), Unsalted Butter (Pasteurized Cream, Natural Flavorings.), White Pepper, Salt (Salt, Yellow Prussiate Of Soda (yps))), Buttermilk Biscuits (Enriched bleached flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), cultured buttermilk (skim milk, nonfat milk solids, food starch-modified, mono and diglycerides, carrageenan, carob bean gum, standardized with dextrose and salt, cultures added), water, palm oil contains less than 2%: soybean oil, dextrose, baking soda, salt, whey, wheat starch, sugar, food starch-modified, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, maltodextrin, artificial flavor. May contain egg.)
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.