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Nutrition Report

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POT ROAST OF BEEF

Nutrition Facts

Serving Size 4 OZ

Calories 483

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 34.5g 86% Tot. Carb. 7.6g 6%
Sat. Fat 14.2g 53% Dietary Fiber 1.4g 4%
Trans Fat 0.1g   Sugars 2.8g  
Cholesterol 114.7mg   Protein 31.4g  
Sodium 323.6mg 25%    
  • Protein   56%
  • Fat   86%
  • Carbohydrates   6%
  • Calcium   3%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   20%
  • Total Sugars   2%
  • Dietary Fiber   4%
  • Iron   19%
  • Saturated Fat   53%
  • Sodium   25%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, BEEF FLATS 171B, WINE BURGUNDY CAPRI 3L, PRD CARROT, PRD CELERY PASCAL, PRD ONION SPANISH DRY, VEG TOMATO PUREE, 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.), ROUX (BUTTER PRINT SOLIDS 36/1lb, 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 GARLIC PEELED FRESH GAL, SALT, BLACK PEPPER, BAY LEAF

* 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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