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Nutrition Report
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BEEF AND BROCCOLI
Nutrition Facts
Serving Size 6 OZ
Calories 378
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 12.4g | 31% | Tot. Carb. 20.9g | 16% |
| Sat. Fat 3.8g | 14% | Dietary Fiber 3.7g | 11% |
| Trans Fat 0g | Sugars 11.2g | ||
| Cholesterol 81.6mg | Protein 37.4g | ||
| Sodium 1206mg | 93% |
- Protein 67%
- Fat 31%
- Carbohydrates 16%
- Calcium 5%
- Cholesterol
- Trans Fatty Acid
- Calories 16%
- Total Sugars 9%
- Dietary Fiber 11%
- Iron 24%
- Saturated Fat 14%
- Sodium 93%
- Mono Fat
- Poly Fat
INGREDIENTS: PRD BROCCOLI FLORETTES 4/3#, BEEF STRIPS 1/4 x 1/4 x 3, WINE SHERRY CRIBARI BOX, SAUCE TERIYAKI GLAZE 6/.5GAL (SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, WATER, MODIFIED CORN STARCH, ONION JUICE, VINEGAR, NATURAL FLAVOR, GARLIC POWDER, MALIC ACID, SPICE, SODIUM BENZOATE, LESS THAN 1/10 OF 1% AS A PRESERVATIVE, DISODIUM INOSINATE, DISODIUM GUANYLATE.), PRD ONION SPANISH DRY, PRD PEPPER RED * AVG 22/25#, OIL WESSON CANOLA 4/1GAL, GLUTEN FREE TAMARI SOY SAUCE, CORNSTARCH SLURRY (WATER FRESH, CORNSTARCH), OIL WESSON CANOLA 4/1GAL, PRD GARLIC PEELED FRESH GAL, PRD GARLIC PEELED FRESH GAL, GROUND GINGER, BLACK PEPPER, GROUND GINGER, GROUND MUSTARD POWDER
* 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