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Nutrition Report
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RASPBERRY BUNS
Nutrition Facts
Serving Size 1 EACH
Calories 345
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 14.9g | 37% | Tot. Carb. 46.5g | 36% |
| Sat. Fat 7.2g | 27% | Dietary Fiber 1.4g | 4% |
| Trans Fat 0g | Sugars 19.3g | ||
| Cholesterol 52.5mg | Protein 6.4g | ||
| Sodium 250.3mg | 19% |
- Protein 11%
- Fat 37%
- Carbohydrates 36%
- Calcium
- Cholesterol
- Trans Fatty Acid
- Calories 14%
- Total Sugars 15%
- Dietary Fiber 4%
- Iron
- Saturated Fat 27%
- Sodium 19%
- Mono Fat
- Poly Fat
INGREDIENTS: RASPBERRY BUNS (BUN MIX (UNBLEACHED SPRING WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER FRESH, PRIMEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSSEED OIL), LIGHT BROWN SUGAR, WHOLE FROZEN EGGS, BAKER'S YEAST, DRY NONFAT MILK, SALT), DANISH CHEESE FILLING (CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), SUGAR GRANULATED, WHOLE FROZEN EGGS, CORNSTARCH), RASPBERRY JAM (SUGAR, RED RASPBERRIES (RED RASPBERRIES 13%, RED RASPBERRY PUREE FROM CONCENTRATE 10%), GLUCOSE SYRUP, DEXTROSE, WATER, SORBITOL, APPLE PECTIN, CITRIC ACID (ACIDIFIER), COLORING FOODS (CONCENTRATES OF SWEET POTATO, RADISH, APPLE, SAFFLOWER AND LEMON), SODIUM CITRATE, ARTIFICIAL RASPBERRY FLAVOR, POTASSIUM SORBATE (PRESERVATIVE), SUNFLOWER OIL) PRODUCED IN A FACILITY THAT ALSO USED PEANUTS AND 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