Mango & Granola Vanilla Yogurt Parfait

Nutrition
Facts
1 servings per container
Serving size
1 each
Calories
per serving		 263
  Amount/serving
% Daily Value*
  Amount/serving
% Daily Value*


* 

The % Daily Value
(DV) tells you how
much a nutrient
in a serving of
food contributes to
a daily diet. 2,000
calories a day is
used for general
nutrition advice.
  Total Fat 5.4g
7%
  Total Carbohydrate. 48.5g
18%
 
      Saturated Fat 0.9g
5%
      Dietary Fiber 1.1g
4%
 
      Trans Fat 0g
 
      Total Sugars 26.6g
 
 
  Cholesterol 3.3mg
1%
        Includes 18g Added Sugars
36%
 
  Sodium 153.1mg
7%
  Protein 5.8g
 
 
 
Calories 263kcal  11%
  • Fat 5.4g  7%
  • Saturated Fat 0.9g  5%
  • Trans Fatty Acid 0g  
    • Cholesterol 3.3mg  1%
  • Sodium 153.1mg  7%
  • Carbohydrates 48.5g  18%
  • Dietary Fiber 1.1g  4%
    • Total Sugars 26.6g  
  • Added Sugar 18g  36%
  • Protein 5.8g  12%
  • Vitamin D - mcg mcg  
    • Calcium mg  
  • Iron mg  
  • Potassium mg  
    • INGREDIENTS:  Mango Yogurt Parfait (Vanilla Parfait Yogurt (Cultured pasteurized grade a low fat milk, sugar, modified corn starch. Contains less than 1 of: modified tapioca starch, potassium sorbate added to maintain freshness, natural flavor, vitamin a acetate, vitamin d3.), Cubed Mango, Nature Valley Granola (Whole Grain Oats Sugar, Canola Oil, Rice Flour, Honey, Salt, Brown Sugar Syrup, Baking Soda, Soy Lecithin, Natural Flavor))
    ALLERGENS: Milk, Wheat, Soybeans
    Contains Milk Contains Wheat Contains Soy Vegetarian 
    The University of Texas at Austin does not guarantee the accuracy of nutrition information; ingredient and nutrition content of foods may vary due to changes in product formulation, recipe substitutions, portion size and other factors. The nutrition analyses provided here are approximations only. Guests with food allergies or other food intolerances should consult a Chef or Dining Manager for specific ingredient questions. Guests may also consult our Registered Dietitians for additional assistance at dietitian@austin.utexas.edu.