Characteristics Prego Italian Sauce Three Cheese.

special attributes

Units In Package	1
Package Type	JAR
Package Size, OZ	24.0
Net Weight, OZ	24.0
Seasonal	N
Ingredients	Tomato Puree (Water, Tomato Paste), Diced Tomatoes in Tomato Juice, Sugar, Contains Less Than 1% Of: Salt, Canola Oil, Granular Cheese (Milk, Cultures, Salt, Enzymes), Ricotta Cheese (Milk, Whey, Distilled Vinegar, Salt), Romano Cheese (Cultured Part-Skim Cow’s Milk, Salt, Enzymes), Citric Acid, Spice, Parmesan Cheese (Part-Skim Milk, Cultures, Salt, Enzymes), Whey, Romano Cheese (Cow’s Milk, Cultures, Salt, Enzymes), Lactic Acid, Sodium Citrate, Garlic Extract.
Recycle Codes	Y
Gluten Free	Y
Temperature Indicator	Shelf Stable
Low Fat	Y
Good Source Of Fiber	Y
Directions	Stove: Heat, stirring occasionally. Promptly refrigerate unused sauce and use within 14 days after opening.
Marketing Description	Prego® Italian Sauce Three Cheese. Per ½ Cup: 70 Calories. 0.5g Sat Fat, 3% DV. 480 mg Sodium, 20% DV. 9g Sugars. Net Wt. 24 OZ. (1 LB. 8 OZ.) (680g).
Other Description	Each ½ cup of Prego® Three Cheese sauce is: 40% of daily vegetables†. Low in fat & saturated fat. Good source of fiber. Gluten free. †Each ½ cup serving of sauce provides 1 cup equivalent of vegetables. The 2010 Dietary Guidelines for Americans recommend 21/2 cups of a variety of vegetables per day for a 2,000 calorie diet. Please recycle. Satisfaction guaranteed. Please have code and date information from container. For information about GMO ingredients visit whatismyfood.com. If you have questions or comments, please call 1-888-FOR-PREGO. Visit our web site at www.prego.com.
Ecommerce Description	Prego® Italian Sauce Three Cheese. A good source of fiber. Low in fat & saturated fat. Free from gluten.

Nutritions

Cholesterol, mg	5
Sodium, mg	480
Carbohydrates, g	12
Dietary Fiber, g	3
Sugars, g	9
Protein, g	2
Daily Percent Of Vitamin A	10
Daily Percent Of Vitamin C	4
Daily Percent Of Calcium	4
Daily Percent Of Iron	4
Monounsaturated Fat, g	0.5
Number Of Servings	About 5
Energy	70
Total Fat, g	1.5
Saturated Fat, g	0.5
Trans Fat, g	0
Polyunsaturated Fat, g	0.5