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Nutrition Report
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VEGETABLE BURGER
Nutrition Facts
Serving Size 1 EACH
Calories 170
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 6g | 15% | Tot. Carb. 27g | 21% |
| Sat. Fat 1g | 4% | Dietary Fiber 5g | 15% |
| Trans Fat 0g | Sugars 2g | ||
| Cholesterol 0mg | Protein 6g | ||
| Sodium 470mg | 36% |
- Protein 11%
- Fat 15%
- Carbohydrates 21%
- Calcium 0%
- Cholesterol
- Trans Fatty Acid
- Calories 7%
- Total Sugars 2%
- Dietary Fiber 15%
- Iron 17%
- Saturated Fat 4%
- Sodium 36%
- Mono Fat
- Poly Fat
INGREDIENTS: VEGAN VEGGIE BURGER-GARDEIN (WATER, COOKED BROWN RICE, CARROTS, ROASTED BELL PEPPERS, ROASTED ONIONS, ROLLED OATS, PEAS (SALT), CANOLA OIL, ROASTED CORN, SOY PROTEIN CONCENTRATE, METHYLCELLULOSE, YEAST EXTRACT, ORGANIC CANE SUGAR, SALT, DRIED GARLIC, GARLIC POWDER, ONION POWDER, SPICES, NATURAL FLAVORS, PAPRIKA, SEA SALT, CITRIC ACID.)
* 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