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Nutrition Report

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RED VELVET CUPCAKE

Nutrition Facts

Serving Size 1 EACH

Calories 602

Calories from Fat - - -


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


test
Amount/Serving %DV* Amount/Serving %DV*
Total Fat 48.6g 122% Tot. Carb. 40.7g 31%
Sat. Fat 13.9g 52% Dietary Fiber 3.1g 9%
Trans Fat 0g   Sugars 20.3g  
Cholesterol 0mg   Protein 3.6g  
Sodium 504.7mg 39%    
  • Protein   6%
  • Fat   122%
  • Carbohydrates   31%
  • Calcium  
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   25%
  • Total Sugars   16%
  • Dietary Fiber   9%
  • Iron  
  • Saturated Fat   52%
  • Sodium   39%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  RED VELVET CUPCAKE (VEGAN ICING (WHITE FONDANT (SUGAR, CORN SYRUP, WATER), SWEETEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES), 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). ), VANILLA EXTRACT), UNBLEACHED SPRING WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), COTTONSEED OIL, WATER FRESH, WATER FRESH, BS COCOA ROYAL DUTCH POWDER (HIGH FAT COCOA POWDER PROCESSED WITH ALKALI), SEED FLAX GOLDEN GROUND, BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE. ), BAKING SODA (SODIUM BICARBONATE), SALT. PRODUCED IN A FACILITY THAT USES MILK, EGGS, TREE NUTS AND PEANUTS.)

* 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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