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Nutrition Report
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PB ICED JELLY STICK DONUT
Nutrition Facts
Serving Size 1 EACH
Calories 351
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 14.5g | 36% | Tot. Carb. 53.3g | 41% |
Sat. Fat 3g | 11% | Dietary Fiber 0.6g | 2% |
Trans Fat - - - g | Sugars 29.1g | ||
Cholesterol 0mg | Protein 3.6g | ||
Sodium 472.1mg | 36% |
- Protein 6%
- Fat 36%
- Carbohydrates 41%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 15%
- Total Sugars 22%
- Dietary Fiber 2%
- Iron 5%
- Saturated Fat 11%
- Sodium 36%
- Mono Fat
- Poly Fat
INGREDIENTS: DONUT PEANUT BUTTER JELLY STICK (ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SOYBEAN OIL, NONFAT MILK, EGG YOLKS, SOY FLOUR, BAKING SODA, SALT, ENZYME MODIFIED DRIED EGG YOLKS (DRIED EGG YOLKS, ENZYMES), SODIUM ACID PYROPHOSPHATE, WHEAT STARCH, SODIUM ALUMINUM PHOSPHATE, SOY LECITHIN, KONJAC FLOUR, NATURAL AND ARTIFICIAL FLAVOR, WHEAT GERM, DEXTROSE, ANNATTO AND TURMERIC (COLORS), PALM OIL, WATER; JELLY FILLING: CORN SYRUP, WATER, SUGAR, APPLE JUICE CONCENTRATE, CONTAINS 2% OR LESS OF: PECTIN, CITRIC ACID, FRUIT AND VEGETABLE JUICE (COLORS), SODIUM CITRATE, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), LOCUST BEAN GUM, NATURAL AND ARTIFICIAL FLAVORS; WHITE ICING: SUGAR, WATER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, CORN STARCH, PALM OIL, CONTAINS 2% OR LESS OF: MALTODEXTRIN, DEXTROSE, SOYBEAN OIL, ARTIFICIAL FLAVOR, SALT, SODIUM PROPIONATE AND POTASSIUM SORBATE (PRESERVATIVES), CITRIC ACID, POLYGLYCEROL ESTERS OF FATTY ACIDS, AGAR, SOY LECITHIN, PEANUT BUTTER (100% DRY ROASTED PEANUTS). MADE IN A FACILITY THAT USES TREE NUTS.)
* 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