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Nutrition Report
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BEEF POT PIE
Nutrition Facts
Serving Size 6 OZ
Calories 303
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 11.6g | 29% | Tot. Carb. 25.4g | 20% |
Sat. Fat 3.1g | 11% | Dietary Fiber 2.8g | 8% |
Trans Fat 0g | Sugars 2.3g | ||
Cholesterol 55.1mg | Protein 23.2g | ||
Sodium 234.2mg | 18% |
- Protein 41%
- Fat 29%
- Carbohydrates 20%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 13%
- Total Sugars 2%
- Dietary Fiber 8%
- Iron 18%
- Saturated Fat 11%
- Sodium 18%
- Mono Fat
- Poly Fat
INGREDIENTS: WATER FRESH, BEEF CUBES 1"X1", PIE DOUGH, POTATO DICED FRESH, PRD CELERY PASCAL, PRD ONION SPANISH DRY, VEG FRZ PEAS 30LB, PRD CARROT, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), PRD ONION SPANISH DRY, BASE BEEF (ROASTED BEEF WITH NATURAL JUICES, SALT, SUGAR, HYDROLYZED CORN GLUTEN, SOY PROTEIN AND WHEAT GLUTEN (CONTAINS SAFFLOWER OIL), YEAST EXTRACT (CONTAINS SALT AND CARAMEL COLOR), BEEF STOCK, ONION POWDER, AUTOLYZED YEAST EXTRACT, HYDROLYZED WHEAT PROTEIN, BEEF FLAVOR (CONTAINS BEEF EXTRACT, SALT, AUTOLYZED YEAST EXTRACT), AUTOLYZED YEAST, SPICES, SUNFLOWER OIL, DISODIUM INOSINATE, DISODIUM GUANYLATE, NATURAL FLAVOR, CITRIC ACID, AND DEXTROSE.), EGGS FRESH X LARGE 15 DZ, OIL WESSON CANOLA 4/1GAL, PRD GARLIC PEELED FRESH GAL
* 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