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DESCRIPTION:
Roasted red bell peppers, canola oil, and Parmesan cheese are
blended to create a unique pesto sauce with a delicate balance
of new flavors.
INGREDIENTS: Roasted
Red Bell Peppers, Canola Oil, Parmesan Cheese (pasteurized
part-skim cows’ milk, cheese culture, salt, enzymes),
Balsamic Vinegar (contains sulfites), Basil, Granulated
Garlic, Salt, Spices.
TYPICAL PROPERTIES: pH:
4.40 - 4.60
Moisture 66 - 69%
PREPARATION GUIDELINES:
Thaw overnight in 40 ° F refrigerator. To heat, portion
amount needed into saucepan or microwaveable container. Heat
on low until warmed through. Do not boil.
STORAGE & SHELF
LIFE: Keep frozen at 0ºF or below.
Frozen shelf life is one year. When thawed and kept
refrigerated at 40° F, product has a shelf life of ten
days.
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NUTRITIONAL ANALYSIS |
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*Typical serving |
| Weight |
100 g |
2 oz* |
| Calories |
240.6 |
140 |
| Calories from Fat |
204.6 |
120 |
| Total Fat (G) |
22.73 |
14 |
| Saturated Fat (G) |
3.31 |
2 |
| Cholesterol (MG) |
7.87 |
<5 |
| Sodium (MG) |
590.5 |
350 |
| Total Carb. (G) |
4.64 |
3 |
| Dietary Fiber (G) |
0.63 |
0 |
| Sugars (G) |
2.96 |
2 |
| Protein (G) |
5.16 |
3 |
| Vitamin A (IU) |
885 |
675 |
| Vitamin C (MG) |
32.1 |
16.0 |
| Calcium (MG) |
137 |
20.7 |
| Iron (MG) |
0.69 |
0.81 |
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