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Nutrition Report

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PANCAKE CHOCOLATE CHIP

Nutrition Facts

Serving Size 2 EACH

Calories 432

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 18.8g 47% Tot. Carb. 59.6g 46%
Sat. Fat 7.7g 29% Dietary Fiber 2.7g 8%
Trans Fat 0.1g   Sugars 24.4g  
Cholesterol 78.7mg   Protein 9.2g  
Sodium 556mg 43%    
  • Protein   16%
  • Fat   47%
  • Carbohydrates   46%
  • Calcium   10%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   18%
  • Total Sugars   19%
  • Dietary Fiber   8%
  • Iron   17%
  • Saturated Fat   29%
  • Sodium   43%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  MILK WHOLE 5GAL, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), CHOC CHIP SEMI SWEET HERSHEY, EGG LIQUID 2/20lb CASE (WHOLE EGGS, CITRIC ACID.), GRANULATED SUGAR, VEGAN BUTTER ALTERNATIVE (SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, SALT, SOY LECITHIN, TBHQ AND CITRIC ACID ADDED TO HELP PRESERVE FRESHNESS, NATURAL AND ARTIFICIAL FLAVOR, BETA-CAROTENE (COLOR), DIMETHYLPOLYSILOXANE), BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE. ), SPICE VANILLA IMITATION (WATER, SUGAR, CARAMEL COLOR, ARTIFICIAL FLAVOR, CITRIC ACID, SODIUM BENZOATE.), SALT, VEGAN BUTTER ALTERNATIVE (SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, SALT, SOY LECITHIN, TBHQ AND CITRIC ACID ADDED TO HELP PRESERVE FRESHNESS, NATURAL AND ARTIFICIAL FLAVOR, BETA-CAROTENE (COLOR), DIMETHYLPOLYSILOXANE)

* 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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