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Nutrition Report
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SNAP PEAS AND RED PEPPERS
Nutrition Facts
Serving Size 4 OZ
Calories 54
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 1.1g | 3% | Tot. Carb. 8.4g | 6% |
| Sat. Fat 0.4g | 1% | Dietary Fiber 2.9g | 8% |
| Trans Fat 0g | Sugars 4.5g | ||
| Cholesterol 0mg | Protein 2.9g | ||
| Sodium 18.6mg | 1% |
- Protein 5%
- Fat 3%
- Carbohydrates 6%
- Calcium 4%
- Cholesterol
- Trans Fatty Acid
- Calories 2%
- Total Sugars 3%
- Dietary Fiber 8%
- Iron 12%
- Saturated Fat 1%
- Sodium 1%
- Mono Fat
- Poly Fat
INGREDIENTS: WATER FRESH, PRD SUGAR SNAP PEAS, PRD PEPPER RED * AVG 22/25#, 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). )
* 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