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Nutrition Report

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NEW ENGLAND CLAM CHOWDER

Nutrition Facts

Serving Size 6 OZ

Calories 238

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 17.6g 44% Tot. Carb. 14.6g 11%
Sat. Fat 11g 41% Dietary Fiber 0.9g 3%
Trans Fat 0.6g   Sugars 1.2g  
Cholesterol 69.1mg   Protein 6.2g  
Sodium 1519.4mg 117%    
  • Protein   11%
  • Fat   44%
  • Carbohydrates   11%
  • Calcium   3%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   10%
  • Total Sugars   1%
  • Dietary Fiber   3%
  • Iron   9%
  • Saturated Fat   41%
  • Sodium   117%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, FRZ FISH CLAMS CHOPPED IQF, MILK CREAM HEAVY BULK 5GAL (CREAM, MILK, CARRAGEENAN, MONO AND DIGLYCERIDES, POLYSORBATE 80.), POTATO DICED FRESH, BASE CLAM (COOKED CLAMS, SALT, SUGAR, CLAM FLAVOR (CONTAINS CLAM BROTH, SALT AND NATURAL FLAVOR), WATER, POTATO FLOUR, HYDROLYZED WHEAT PROTEIN, ONION POWDER, MALTODEXTRIN, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICES, YEAST EXTRACT, SUNFLOWER OIL, SOY SAUCE (FERMENTED SOYBEANS, WHEAT AND SALT), AND CITRIC ACID), FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), PRD CELERY PASCAL, PRD ONION SPANISH DRY, BUTTER PRINT SOLIDS 36/1lb, PRD GARLIC PEELED FRESH GAL, BLACK PEPPER, THYME LEAVES, BAY LEAF

* 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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