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Nutrition Report

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VANILLA CUPCAKE

Nutrition Facts

Serving Size 1 EACH

Calories 466

Calories from Fat - - -


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


test
Amount/Serving %DV* Amount/Serving %DV*
Total Fat 32.7g 82% Tot. Carb. 45.7g 35%
Sat. Fat 12.7g 47% Dietary Fiber 0.2g 1%
Trans Fat 0.3g   Sugars 29.6g  
Cholesterol 67.3mg   Protein 2.8g  
Sodium 85.1mg 7%    
  • Protein   5%
  • Fat   82%
  • Carbohydrates   35%
  • Calcium  
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   19%
  • Total Sugars   23%
  • Dietary Fiber   1%
  • Iron  
  • Saturated Fat   47%
  • Sodium   7%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  VANILLA CUPCAKE (CAKE PUDDING BASIC (WATER FRESH, WHOLE FROZEN EGGS, VANILLA PUDDING CAKE MIX (SUGAR, MODIFIED CORN STARCH, WHEY (MILK), WHEAT GLUTEN, SALT, SODIUM ALUMINUM PHOSPHATE, SOYBEAN OIL, SODIUM BICARBONATE AND 2% OR LESS OF EACH OF THE FOLLOWING: PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES, DIACETYL TARTARIC ACID ESTERS OF MONO-DIGLYCERIDES (DATEM), ARTIFICIAL FLAVOR ), CAKE FLOUR PURASNOW (ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)), COTTONSEED OIL, SUGAR GRANULATED), ICING BUTTER CREAM (SUGAR GRANULATED, SWEETEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES), SWEET BUTTER (CREAM, SALT), WATER FRESH, WHIPPING EGG WHITES (EGG WHITES, GUAR GUM, TRIETHYLCITRATE), LIGHT CORN SYRUP) PRODUCED IN A FACILITY THAT USES 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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