Sweet Curried Vegetable Pot Pie
Nutrition Facts
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Serving Size 4 oz |
| Calories 290 |
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Calories from Fat 168 |
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| * |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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| † |
Daily Value not established
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Amount/Serving
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%DV*
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| Total Fat 19g | 25%
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Saturated Fat 3g | 15%
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Trans Fat 0g | 0%
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Cholesterol 0mg | 0%
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Sodium 124mg | 4%
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| Total Carbohydrates 27g | 8%
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Dietary Fiber 3g | 10%
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Sugars 3g | † |
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Protein 5g | 8%
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- Fat 25%
- Protein 8%
- Carbohydrates 8%
- Saturated Fat 15%
- Dietary Fiber 10%
- Calcium 2%
- Sodium 4%
- Potassium 6%
- Vitamin C 20%
- Iron 10%
| - Vitamin K 15%
- Vitamin B6 6%
- Folate 10%
- Pant. Acid 2%
- Magnesium 6%
- Zinc 2%
- Selenium 15%
- Copper 6%
- Manganese 20%
- Molybdenum 2%
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INGREDIENTS:
Pastry, puff, sheet, bkd f/fzn dough, Dark Orange Sweet Potatoes, Green Peas, Zucchini Squash, Red Onion, Red Bell Pepper, Grilled Portobello Mushrooms, Water, Coconut, milk, cnd, Vegetable Oil, Curry Powder (Coriander, Fenugreek, Tumeric, Cumin, Black Pepper, Bay Leaves, Celery Seed, Nutmeg, Cloves, Onions, Red Pepper, & Ginger), Garlic.
Allergen and Dietary Restriction Info:
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Contains:
| Milk,
Soy,
Tree Nuts,
Wheat,
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