Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

COD FILLET

Nutrition Facts

Serving Size 5 OZ

Calories 320

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 21g 52% Tot. Carb. 4.2g 3%
Sat. Fat 7g 26% Dietary Fiber 0.5g 1%
Trans Fat 0g   Sugars 0.1g  
Cholesterol 61mg   Protein 25.9g  
Sodium 309.1mg 24%    
  • Protein   46%
  • Fat   52%
  • Carbohydrates   3%
  • Calcium   2%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   13%
  • Total Sugars   0%
  • Dietary Fiber   1%
  • Iron   5%
  • Saturated Fat   26%
  • Sodium   24%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FRZ FISH COD LOIN 5oz, 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). ), WINE CHABLIS CAPRI 3L, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), OIL OLIVE 25%/75%, JUICE REAL LEMON 8/48oz (LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE), AND LESS THAN 2% OF SODIUM BENZOATE, SODIUM METABISULFITE AND SODIUM SULFITE (PRESERVATIVES), AND LEMON OIL.), SPANISH PAPRIKA, SALT, BLACK PEPPER, GARLIC POWDER

* 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

>Back

Quick Links