Menus
Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
EGGPLANT WITH GARLIC SAUCE
Nutrition Facts
Serving Size 3 OZ
Calories 73
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 0.6g | 2% | Tot. Carb. 16.7g | 13% |
| Sat. Fat 0.1g | 0% | Dietary Fiber 7g | 21% |
| Trans Fat 0g | Sugars 6.6g | ||
| Cholesterol 0mg | Protein 2.6g | ||
| Sodium 100.5mg | 8% |
- Protein 5%
- Fat 2%
- Carbohydrates 13%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 3%
- Total Sugars 5%
- Dietary Fiber 21%
- Iron 4%
- Saturated Fat 0%
- Sodium 8%
- Mono Fat
- Poly Fat
INGREDIENTS: PRD EGGPLANT CASE, VEG BAMBOO SHOOTS (BAMBOO SHOOTS, WATER, CALCIUM CHLORIDE, CALCIUM DISODIUM EDTA), PRD CARROT, PRD PEPPER RED * AVG 22/25#, PRD ONION SPANISH DRY, VEG WATER CHESTNUTS SLICED (WATER CHESTNUTS, WATER, CITRIC ACID), PRD ONION GREEN SCALLION, CORNSTARCH, PRD GARLIC PEELED FRESH GAL, GLUTEN FREE TAMARI SOY SAUCE, OIL SESAME SEED 10/56oz, KOSHER SALT, WHITE GROUND PEPPER
* 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