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Calories | Amount Per serving 3240 | 162% | ||||
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Calories from Fat | Amount Per serving 1820 | 0% | ||||
Total Fat | Amount Per serving 200G | 256% | ||||
Saturated Fat | Amount Per serving 100G | 500% | ||||
Trans Fat | Amount Per serving 2G | 0% | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 930MG | 310% | ||||
Sodium | Amount Per serving 10770MG | 468% | ||||
Potassium | Amount Per serving 0MG | 0% | ||||
Total Carbohydrate | Amount Per serving 60G | 22% | ||||
Dietary Fiber | Amount Per serving 8G | 29% | ||||
Total Sugars | Amount Per serving 35G | 70% | ||||
Added Sugars | Amount Per serving 0G | 0% | ||||
Protein | Amount Per serving 280G | 560% | ||||
Calcium | Amount Per serving 3480MG | 162% | ||||
Iron | Amount Per serving 15MG | 83% |
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Deli Catering Tray Classic Meat & Cheese 12 Inch - Each (Please allow 48 hours for delivery or pickup)
INGREDIENTS: GRAPE TOMATOES,TURKEY BREAST MEAT,HAM (PORK),CHEESE CULTURES,SALT,PORK,BEEF,PASTEURIZED MILK,PASTEURIZED PART SKIM MILK,CURED WITH (WATER,HONEY),TURKEY BROTH,SEA SALT,(CONTAINING UP TO 10 PERCENT) WATER,LETTUCE,VINEGAR,WATER,OLIVES,CONTAINS 2% OR LESS: ANNATTO (COLOR),CALCIUM CHLORIDE,CUCUMBERS,CULTURED SWISS CHARD POWDER,DEHYDRATED GARLIC,DEHYDRATED ONION,DEXTROSE,DEXTROSE,ENZYME,ENZYMES,FERROUS GLUCONATE ADDED TO STABILIZE COLOR,FRESH GARLIC,GRILL FLAVOR(FROM SUNFLOWER OIL),HIGHFRUCTOSE CORN SYRUP,LACTIC ACID STARTER CULTURE,NATURAL FLAVOR,NATURAL FLAVORS,NATURAL FLAVORS. COATED WITH: SALT,PAPRIKA,PEPPER,POLYSORBATE 80,POTASSIUM LACTATE,SODIUM ACETATE,SODIUM DIACETATE,SODIUM ERYTHORBATE,SODIUM NITRITE,SODIUM PHOSPHATE,SODIUM PHOSPHATES,SPICES,SPICES (MUSTARD,CELERY),SUGAR,SUGAR,TAPIOCA DEXTRIN,YEASTEXTRACT,YELLOW 5
Directions
01;05
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