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Nutrition Report

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SHIRMP TETTRAZINI

Nutrition Facts

Serving Size 6 OZ

Calories 278

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 13.7g 34% Tot. Carb. 22.6g 17%
Sat. Fat 5.3g 20% Dietary Fiber 0.9g 3%
Trans Fat 0g   Sugars 2.7g  
Cholesterol 11.8mg   Protein 15.3g  
Sodium 1070.1mg 82%    
  • Protein   27%
  • Fat   34%
  • Carbohydrates   17%
  • Calcium   11%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   12%
  • Total Sugars   2%
  • Dietary Fiber   3%
  • Iron   7%
  • Saturated Fat   20%
  • Sodium   82%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, FRZ FISH SHRIMP LG PDI 41-50CT T/OFF, MILK 2% 5Gal, PASTA SPAGHETTI (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, VITAMINS/ MINERALS: VITAMIN B3 (NIACIN), IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIIN B2 (RIBOFLAVIN), FOLIC ACID. MAY CONTAIN EGGS.), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS)), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). ), PRD MUSHROOM 10# 1"-1.5" DIAM, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), GRATED PARMESAN, VEG PIMIENTOS, BASE SHRIMP (COOKED SHRIMP, SALT, SUGAR, ETHYL ALCOHOL, POTATO FLOUR, WATER, ONION POWDER, HYDROLYZED WHEAT PROTEIN, NATURAL FLAVORS, DEHYDRATED SHRIMP, SPICES, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, YEAST EXTRACT, SUNFLOWER OIL, AND CITRIC ACID.), PRD PEPPER GREEN LARGE, PRD ONION SPANISH DRY, PRD GARLIC PEELED FRESH GAL, BREAD CRUMBS UNIT MADE

* 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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