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Nutrition Report
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WHITE CLAM SAUCE
Nutrition Facts
Serving Size 4 OZ
Calories 37
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 0g | 0% | Tot. Carb. 3.9g | 3% |
| Sat. Fat 0g | 0% | Dietary Fiber 0.1g | 0% |
| Trans Fat 0g | Sugars 0.2g | ||
| Cholesterol 9.5mg | Protein 3.6g | ||
| Sodium 637.1mg | 49% |
- Protein 6%
- Fat 0%
- Carbohydrates 3%
- Calcium 1%
- Cholesterol
- Trans Fatty Acid
- Calories 2%
- Total Sugars 0%
- Dietary Fiber 0%
- Iron 5%
- Saturated Fat 0%
- Sodium 49%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ FISH CLAMS CHOPPED IQF, WATER FRESH, WINE CHABLIS CAPRI 3L, WATER FRESH, BASE CLAM (COOKED CLAMS, SALT, SUGAR, CLAM FLAVOR (CONTAINS CLAM BROTH, SALT AND NATURAL FLAVOR), WATER, POTATO FLOUR, HYDROLYZED WHEAT PROTEIN, ONION POWDER, MALTODEXTRIN, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, SPICES, YEAST EXTRACT, SUNFLOWER OIL, SOY SAUCE (FERMENTED SOYBEANS, WHEAT AND SALT), AND CITRIC ACID), CORNSTARCH, PRD GARLIC PEELED FRESH GAL, THYME LEAVES
* 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