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ASPARAGUS LEEK POTATO SOUP

Nutrition Facts

Serving Size 6 OZ.

Calories 105

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 2.9g 7% Tot. Carb. 17.2g 13%
Sat. Fat 1g 4% Dietary Fiber 1.8g 5%
Trans Fat 0g   Sugars 2.2g  
Cholesterol 1mg   Protein 3g  
Sodium 170.1mg 13%    
  • Protein   5%
  • Fat   7%
  • Carbohydrates   13%
  • Calcium   4%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   4%
  • Total Sugars   2%
  • Dietary Fiber   5%
  • Iron   7%
  • Saturated Fat   4%
  • Sodium   13%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, POTATO DICED FRESH, MILK 1% 5GAL, PRD ASPARAGUS GREEN 11LB, PRD ONION LEEKS, BASE VEGETABLE *GOLDEN* RC (SALT, DEHYDRATED VEGETABLES (ONION, TOMATO, CARROT, CELERY, BELL PEPPER, CARROT JUICE, GREEN LEEK), SUGAR, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, PALM OIL, GARLIC POWDER, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, TURMERIC EXTRACT (COLOR), AND NATURAL FLAVORS.), FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS)), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). ), TARRAGON LEAVES

* 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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