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Nutrition Report
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TERIYAKI GLAZED TOFU VEGETABLE STIR FRY
Nutrition Facts
Serving Size 6 OZ
Calories 122
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 5.7g | 14% | Tot. Carb. 11.9g | 9% |
| Sat. Fat 1.1g | 4% | Dietary Fiber 2.3g | 7% |
| Trans Fat 0g | Sugars 6.2g | ||
| Cholesterol 0.3mg | Protein 7.2g | ||
| Sodium 204.2mg | 16% |
- Protein 13%
- Fat 14%
- Carbohydrates 9%
- Calcium 7%
- Cholesterol
- Trans Fatty Acid
- Calories 5%
- Total Sugars 5%
- Dietary Fiber 7%
- Iron 7%
- Saturated Fat 4%
- Sodium 16%
- Mono Fat
- Poly Fat
INGREDIENTS: TOFU FIRM BULK (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), PRD SQUASH ZUCCHINI 20#, PRD MUSHROOM SLICED REG, PRD ONION SPANISH DRY, PRD PEPPER RED * AVG 22/25#, PRD PEPPER GREEN LARGE, SAUCE ASIAN MENU HOISIN TERIYAKI (SUGAR, BEAN SAUCE (WATER, SOYBEANS, SALT, SUGAR, WHEAT FLOUR, SOYBEAN OIL, SESAME OIL, MODIFIED CORN STARCH, CARAMEL COLOR, COOKING WINE (RICE, WATER, SALT), LACTIC ACID, CITRIC ACID), WATER, SWEET POTATO JUICE CONCENTRATE, RICE VINEGAR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), MOLASSES, FOOD STARCH- MODIFIED, CITRIC ACID, SPICE, SESAME OIL, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES). ), OIL WESSON CANOLA 4/1GAL, GLUTEN FREE TAMARI SOY SAUCE, PRD GARLIC PEELED FRESH GAL, WHITE GROUND PEPPER
* 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