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Nutrition Report
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YUENGLING BATTERED HADDOCK
Nutrition Facts
Serving Size 4 OZ
Calories 270
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 13.1g | 33% | Tot. Carb. 15.1g | 12% |
| Sat. Fat 2.8g | 10% | Dietary Fiber 0.5g | 1% |
| Trans Fat 0g | Sugars 0g | ||
| Cholesterol 94.8mg | Protein 21.8g | ||
| Sodium 584.9mg | 45% |
- Protein 39%
- Fat 33%
- Carbohydrates 12%
- Calcium 7%
- Cholesterol
- Trans Fatty Acid
- Calories 11%
- Total Sugars 0%
- Dietary Fiber 1%
- Iron 13%
- Saturated Fat 10%
- Sodium 45%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ FISH YUENGLING BATT HADDOCK (HADDOCK, WHEAT FLOUR, VEGETABLE OIL (CANOLA, COTTONSEED, SOYBEAN AND/OR SUNFLOWER), WATER, YUENGLING LAGER (MALTED BARLEY, WATER, HOPS, YEAST), YELLOW CORN FLOUR, CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, SUGAR, SALT, SPICES, WHITE CORN FLOUR, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE), NATURAL FLAVORS, SODIUM TRIPOLYPHOSPHATE (TO RETAIN MOISTURE). ), FRYING OIL (EXPELLER PRESSED CANOLA OIL)
* 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