Dining Services
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Garlic Bread Sticks

Vegetarian Vegetarian

Nutrition Facts

1 serving per container

Serving size

1 each

Amount per serving

Calories

144

% Daily Value*

Total Fat

5.3g
7%

Saturated Fat

1.1g
6%

Trans Fat

0g

Cholesterol

0mg
0%

Sodium

273.1mg
12%

Total Carbohydrate

20.5g
7%

Dietary Fiber

0.8g
3%

Total Sugars

1.5g

Includes 0g Added Sugars

0%

Protein

3g

Vitamin D

0mcg
0%

Calcium

30mg
2%

Iron

1mg
7%

Potassium

0mg
0%

* 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.

Allergens

Contains Wheat Wheat Gluten

Ingredients

Breadstick (Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Fully Refined Soybean Oil, Salt, Yeast, Granulated Sugar, Calcium Propionate (to retain freshness), Dough Improver (Malted Wheat Flour, Enzymes and 2% or Less of Ascorbic Acid))

  • Breadstick
    • Unbleached Enriched Flour
      • Wheat Flour
      • Malted Barley Flour
      • Niacin
      • Reduced Iron
      • Thiamine Mononitrate
      • Riboflavin
      • Folic Acid
    • Water
    • Wheat Gluten
    • Fully Refined Soybean Oil
    • Salt
    • Yeast
    • Granulated Sugar
    • Calcium Propionate (to retain freshness)
    • Dough Improver
      • Malted Wheat Flour
      • Enzymes and 2% or Less of Ascorbic Acid

NUTRITION:
Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

ALLERGENS:
UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.