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Nutrition Report

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BREAD DRESSING

Nutrition Facts

Serving Size 4 OZ

Calories 293

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


test
Amount/Serving %DV* Amount/Serving %DV*
Total Fat 12.3g 31% Tot. Carb. 39.4g 30%
Sat. Fat 6.8g 25% Dietary Fiber 2.5g 7%
Trans Fat 0.4g   Sugars 4.1g  
Cholesterol 26mg   Protein 6g  
Sodium 480.8mg 37%    
  • Protein   11%
  • Fat   31%
  • Carbohydrates   30%
  • Calcium   10%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   12%
  • Total Sugars   3%
  • Dietary Fiber   7%
  • Iron   16%
  • Saturated Fat   25%
  • Sodium   37%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  BREAD CUBES UNIT MADE, PRD ONION SPANISH DRY, PRD CELERY PASCAL, BUTTER PRINT SOLIDS 36/1lb, BASE CHICKEN (CHICKEN (INCLUDING MEAT, SKIN AND FAT), SALT, SUGAR, HYDROLYZED SOY PROTEIN, ONION POWDER, MALTODEXTRIN, FOOD STARCH – MODIFIED, POTATO FLOUR, YEAST EXTRACT, NATURAL FLAVORS (CONTAINS EGG), SPICES, TURMERIC, DISODIUM INOSINATE, DISODIUM GUANYLATE, GARLIC POWDER, CHICKEN BROTH, WHEY POWDER (MILK), AND POTATO MALTODEXTRIN.), SAGE, SPICE POULTRY SEASONING (THYME, SAGE, MARJORAM, ROSEMARY, BLACK PEPPER, AND NUTMEG.), BLACK PEPPER

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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