VEGGIE BREAKFAST WITH POTATOES, EGGS, GREEN CHILE, ANAHEIM GREEN CHILES AND CHEESE BURRITO, VEGGIE BREAKFAST
Serving size: 146.0 G
Ingredients: BURRITO FILLING (HASHBROWNS [SHREDDED RUSSET POTATOES, SUNFLOWER OIL], EGGS [WHOLE EGGS, CITRIC ACID, 0.15% WATER ADDED AS CARRIER FOR CITRIC ACID, CITRIC ACID TO PRESERVE COLOR], GREEN CHILE SAUCE [WATER, WHEAT FLOUR, GREEN CHILE CONCENTRATE {ONIONS, CHIPOTLE PEPPER IN ADOBO <CHIPOTLE PEPPERS, WATER, TOMATO PUREE, VINEGAR, SALT, SUGAR, GARLIC, SOYBEAN OIL>, CORN OIL, JALAPENO PEPPERS, GARLIC}, TOMATO BOUILLON {SALT, TAPIOCA MALTODEXTRIN, DEHYDRATED VEGETABLES <TOMATO, GARLIC, ONION>, YEAST EXTRACT, SUGAR, CITRIC ACID, EXTRACTIVES OF PAPRIKA <COLOR>, SPICE, EXTRACTIVES OF TURMERIC <COLOR>}], ANAHEIM PEPPERS, CHEDDAR CHEESE [PASTEURIZED CULTURED MILK, SALT, ANNATTO, ENZYMES], CHIPOTLE CREMA [SOUR CREAM {GRADE A CULTURED CREAM}, CHIPOTLE PEPPERS IN ADOBO {CHIPOTLE PEPPERS, WATER, TOMATO PUREE, VINEGAR, SALT, SUGAR, GARLIC, SOYBEAN OIL}], FUEGO SAUCE [TOMATO SAUCE {VINE-RIPENED FRESH TOMATOES, SALT, ONION POWDER, GARLIC POWDER, RED PEPPER, CITRIC ACID}, DRIED HABANERO PEPPERS]), TORTILLA (FLOUR, BAKING POWDER, SALT, VEGETABLE SHORTENING, WATER).
Energy: 164 kcal
Protein: 4.79 g
Total lipid (fat): 7.53 g
Fatty acids, total saturated: 2.05 g
Fatty acids, total trans: 0 g
Cholesterol: 45 mg
Carbohydrate, by difference: 19.18 g
Fiber, total dietary: 1.4 g
Total sugars: 1.37 g
Sodium: 247 mg
Calcium: 55 mg
Iron: 1.85 mg
Vitamin D (D2 + D3): 0 IU