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Nutrition Report
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ITALIAN MEATBALLS 1OZ
Nutrition Facts
Serving Size 4 OZ
Calories 316
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 23.6g | 59% | Tot. Carb. 12.2g | 9% |
| Sat. Fat 10.4g | 39% | Dietary Fiber 3.9g | 11% |
| Trans Fat 0g | Sugars 1.1g | ||
| Cholesterol 65.6mg | Protein 13.1g | ||
| Sodium 936.2mg | 72% |
- Protein 23%
- Fat 59%
- Carbohydrates 9%
- Calcium 5%
- Cholesterol
- Trans Fatty Acid
- Calories 13%
- Total Sugars 1%
- Dietary Fiber 11%
- Iron 14%
- Saturated Fat 39%
- Sodium 72%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ MEATBALL 1oz (BEEF, MECHANICALLY SEPARATED CHICKEN, WATER, ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, SALT AND RENNET, RICE FLOUR), SOY PROTEIN CONCENTRATE, SEASONING (ROMANO POWDER ((PASTEURIZED MILK, SALT, CULTURE, ENZYME, DISODIUM PHOSPHATE), WHEY POWDER, YEAST EXTRACT, LACTIC ACID, NATURAL AND ARTIFICIAL FLAVOR), SALT, DRIED GARLIC, SPICES, PARSLEY FLAKES, BROWN SUGAR, CARAMEL COLOR, DISODIUM INOSINATE AND GUANYLATE, NOT MORE THAN 2% SILICON DIOXIDE), BREADCRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGG WHITES, CONTAINS LESS THAN 2% OF THE FOLLOWING: RICOTTA CHEESE (WHOLE MILK, VINEGAR, SALT AND LOCUST BEAN GUM), FLAVORING, SOY LECITHIN.), SAUCE SPAGHETTI (TOMATO CONCENTRATE (WATER, CRUSHED TOMATOES), CORN OIL, SALT, SPICES, AND NATURAL FLAVORS.), PRD ONION SPANISH DRY, OIL WESSON CANOLA 4/1GAL, OREGANO LEAVES, PRD GARLIC PEELED FRESH GAL, BASIL LEAF, THYME LEAVES, CRUSHED RED PEPPER FLAKES
* 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