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Nutrition Report
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PEPPERONI PIZZA
Nutrition Facts
Serving Size 1 SLICE
Calories 151
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 6.6g | 16% | Tot. Carb. 17.4g | 13% |
| Sat. Fat 3.1g | 11% | Dietary Fiber 0.8g | 2% |
| Trans Fat 0g | Sugars 1.7g | ||
| Cholesterol 13.6mg | Protein 6.8g | ||
| Sodium 326.8mg | 25% |
- Protein 12%
- Fat 16%
- Carbohydrates 13%
- Calcium 11%
- Cholesterol
- Trans Fatty Acid
- Calories 6%
- Total Sugars 1%
- Dietary Fiber 2%
- Iron 8%
- Saturated Fat 11%
- Sodium 25%
- Mono Fat
- Poly Fat
INGREDIENTS: PIZZA SAUCE (VEG TOMATO WHOLE PEELED (VINE- RIPENED TOMATOES, TOMATO JUICE, LESS THAN 2% CALCIUM CHLORIDE, CITRIC ACID), OIL OLIVE 25%/75%, KOSHER SALT, ONION POWDER, GARLIC POWDER, FINE BLACK PEPPER, PARSLEY FLAKES, OREGANO LEAVES, BASIL LEAF), FRZ PIZZA DOUGH BALL , CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), GRATED PARMESAN
* 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