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Nutrition Report

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TURKEY GRAVY

Nutrition Facts

Serving Size 2 OZL

Calories 113

Calories from Fat - - -


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


test
Amount/Serving %DV* Amount/Serving %DV*
Total Fat 7.8g 20% Tot. Carb. 8.8g 7%
Sat. Fat 2.7g 10% Dietary Fiber 0.5g 2%
Trans Fat 0g   Sugars 0.8g  
Cholesterol 1.3mg   Protein 1.6g  
Sodium 744.9mg 57%    
  • Protein   3%
  • Fat   20%
  • Carbohydrates   7%
  • Calcium   1%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   5%
  • Total Sugars   1%
  • Dietary Fiber   2%
  • Iron   3%
  • Saturated Fat   10%
  • Sodium   57%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS)), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). ), BASE TURKEY (TURKEY MEAT, SALT, SUGAR, TURKEY FAT, ONION POWDER, TURKEY FLAVOR (CONTAINS WHEY (FROM MILK), SALT, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, FLAVOR), FLAVOR (CONTAINS HYDROLYZED WHEAT PROTEIN, YEAST EXTRACT, MID OLEIC SUNFLOWER OIL, NATURAL FLAVOR), POTATO FLOUR, DEXTROSE, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICES, NATURAL FLAVORS, AND GARLIC POWDER.), PRD CELERY PASCAL, PRD CARROT, PRD ONION SPANISH DRY, SALT, 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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