burrito
g
oz
mg
lb
Nutrition Facts
*
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.
Detailed Nutrient Information
Vitamins
Minerals
Fats and Fatty Acids
Trans Hexadec 9 Enoic Acid
9,12-octadecadienoic Acid
Conjugated Linoleic Acids (CLAs)
9-trans-12-cis-Linoleic Acid
Alpha Linolenic Acid (ALA)
Gamma Linolenic Acid (GLA)
Eicosatrienoic Acid (ETE)
Dihomo Gamma Linolenic Acid (DGLA)
Eicosatetraenoic Acid (ETA)
Eicosapentaenoic Acid (EPA)
Heneicosapentaenoic Acid (HPA)
Docosapentanoic Acid (DPA)
Docosahexanoic Acid (DHA)
Proteins and Amino Acids
Carbohydrates and Sugars
Other
INGREDIENTS: FILLING: COOKED BEANS (WATER, PINTO BEANS), WATER, CHEESE BLEND (WATER, CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLOR], BUTTER [CREAM, SALT], PALM OIL, MODIFIED FOOD STARCH, SODIUM CASEINATE, CORNSTARCH, WHEY, SALT, NATURAL FLAVOR, SODIUM CITRATE, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID [AS A PRESERVATIVE], APO-8-CAROTENOL [COLOR], BETA CAROTENE [COLOR]), SOYBEAN OIL, SEASONING (SALT, DEXTROSE, SPICES, ONION POWDER, HYDROLYZED SOY PROTEIN, CORN PROTEIN, YEAST PROTEIN AND WHEAT GLUTEN, CORN FLOUR, DEHYDRATED GREEN BELL PEPPER POWDER, GARLIC POWDER, EXTRACTIVES OF PAPRIKA), MODIFIED CORN STARCH, VINEGAR, SALT. TORTILLA: ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, DOUGH CONDITIONER (MONO- AND DIGLYCERIDES, CORN STARCH, WHEAT FLOUR, GUAR GUM AND 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SILICON DIOXIDE [FLOW AID], ENZYMES [WHEAT], SALT), SALT, GUAR GUM, DOUGH CONDITIONER (WHEAT STARCH, CALCIUM CARBONATE, SILICON DIOXIDE [FLOW AID], L-CYSTEINE HYDROCHLORIDE), BAKING POWDER (SODIUM BICARBONATE, CORN STARCH, SODIUM ALUMINUM SULFATE, CALCIUM SULFATE, MONOCALCIUM PHOSPHATE).
Serving Sizes
Nutrient Sources ‡
Excellent source of Iron
Excellent source of Sodium
‡ - As defined by Health Canada guidelines .
Nutrition Facts Source: USDA