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Nutrition Report
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VEGETABLE CHOW MEIN
Nutrition Facts
Serving Size 6 OZ
Calories 149
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 6.8g | 17% | Tot. Carb. 18.6g | 14% |
Sat. Fat 1.4g | 5% | Dietary Fiber 3.1g | 9% |
Trans Fat 0g | Sugars 2.8g | ||
Cholesterol 0mg | Protein 5.2g | ||
Sodium 674.5mg | 52% |
- Protein 9%
- Fat 17%
- Carbohydrates 14%
- Calcium 4%
- Cholesterol
- Trans Fatty Acid
- Calories 6%
- Total Sugars 2%
- Dietary Fiber 9%
- Iron 7%
- Saturated Fat 5%
- Sodium 52%
- Mono Fat
- Poly Fat
INGREDIENTS: VEG BAMBOO SHOOTS (BAMBOO SHOOTS, WATER, CALCIUM CHLORIDE, CALCIUM DISODIUM EDTA), PRD CABBAGE BOK CHOY, PRD ONION SPANISH DRY, PRD CELERY PASCAL, WATER FRESH, VEG CORN BABY WHOLE (YOUNG BABY CORN, WATER, SALT, CITRIC ACID, ASCORBIC ACID), NOODLES CHOW MEIN #10 CANS, PRD SNOW PEAS, GLUTEN FREE TAMARI SOY SAUCE, WATER FRESH, VEG BEANS SPROUT (BEAN SPROUTS, WATER, SALT, ASCORBIC ACID, CITRIC ACID), 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.), OIL WESSON CANOLA 4/1GAL, OIL SESAME SEED 10/56oz, CORNSTARCH, PRD GARLIC PEELED FRESH GAL, BLACK 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