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Nutrition Report

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BACON,EGG & CHEESE SANDWICH

Nutrition Facts

Serving Size 1 EACH

Calories 517

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 33g 83% Tot. Carb. 25.7g 20%
Sat. Fat 14g 52% Dietary Fiber 0.9g 3%
Trans Fat 0g   Sugars 2.3g  
Cholesterol 259.7mg   Protein 29g  
Sodium 1535.8mg 118%    
  • Protein   52%
  • Fat   83%
  • Carbohydrates   20%
  • Calcium   16%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   22%
  • Total Sugars   2%
  • Dietary Fiber   3%
  • Iron   14%
  • Saturated Fat   52%
  • Sodium   118%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  EGGS FRESH X LARGE 15 DZ, ROLL KAISER SMALL SLICED (UNBLEACHED UNBROMATED WHEAT FLOUR, VITAL WHEAT GLUTEN, SHORTENING (PALM OIL AND COTTONSEED OIL), BP1 (WHEAT FLOUR, SODIUM STEAROYL LACYLATE, POTASSIUM BROMATE, SOYBEAN OIL, ASCORBIC ACID, ENZYMES, L-CYSTEINE), POTATO AND RYE FLOUR, WATER, SALT, YEAST, CORN MEAL), BACON LAYOUT 15 lbs (PORK BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, LIQUID SMOKE, SODIUM ERYTHORBATE, SODIUM NITRITE.), CHEESE AMERICAN SLCD YELLOW (SKIM MILK, AMERICAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), PALM OIL, CASEIN (MILK PROTEIN), MODIFIED FOOD STARCH, SODIUM CITRATE, SALT, NATURAL FLAVOR, WHEY, CITRIC ACID, SORBIC ACID (AS A PRESERVATIVE), ARTIFICIAL COLOR, LECITHIN (SOY))

* 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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