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Nutrition Report

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VEGETARIAN ASIAN PASTA

Nutrition Facts

Serving Size 6 OZ

Calories 203

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 7g 18% Tot. Carb. 25.3g 19%
Sat. Fat 0.9g 3% Dietary Fiber 3.3g 10%
Trans Fat 0g   Sugars 3.8g  
Cholesterol 0.1mg   Protein 4.7g  
Sodium 236.1mg 18%    
  • Protein   8%
  • Fat   18%
  • Carbohydrates   19%
  • Calcium   3%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   8%
  • Total Sugars   3%
  • Dietary Fiber   10%
  • Iron   7%
  • Saturated Fat   3%
  • Sodium   18%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, VEG WATER CHESTNUTS SLICED (WATER CHESTNUTS, WATER, CITRIC ACID), WINE SHERRY CRIBARI BOX, PASTA LINGUINE (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, VITAMINS/ MINERALS: VITAMIN B3 (NIACIN), IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIIN B2 (RIBOFLAVIN), FOLIC ACID. MAY CONTAIN EGGS.), WATER FRESH, PRD PEPPER RED * AVG 22/25#, PRD CELERY PASCAL, PRD CARROT, NUTS ALMOND BLANCHED SLICES, SAUCE HOISIN (SUGAR, SOYBEAN PASTE (WATER, SOYBEANS, SALT, WHEAT FLOUR), RICE VINEGAR, SALTED GARLIC (GARLIC, SALT), SESAME SEED OIL, SALTED CHILI (CHILI WATER, SALT), SPICES), OIL SESAME SEED 10/56oz, OIL OLIVE 25%/75%, PRD GARLIC PEELED FRESH GAL, GRANULATED SUGAR, BASE VEGETABLE *GOLDEN* RC (SALT, DEHYDRATED VEGETABLES (ONION, TOMATO, CARROT, CELERY, BELL PEPPER, CARROT JUICE, GREEN LEEK), SUGAR, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, PALM OIL, GARLIC POWDER, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, TURMERIC EXTRACT (COLOR), AND NATURAL FLAVORS.), VINEGAR RED WINE 4/1gal, 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

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