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Nutrition Report
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HEARTY GARBANZO BEAN SOUP
Nutrition Facts
Serving Size 6 OZ
Calories 40
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 1.3g | 3% | Tot. Carb. 5.8g | 4% |
| Sat. Fat 0.3g | 1% | Dietary Fiber 1.1g | 3% |
| Trans Fat 0g | Sugars 1.5g | ||
| Cholesterol 0mg | Protein 1.4g | ||
| Sodium 272.2mg | 21% |
- Protein 2%
- Fat 3%
- Carbohydrates 4%
- Calcium 1%
- Cholesterol
- Trans Fatty Acid
- Calories 2%
- Total Sugars 1%
- Dietary Fiber 3%
- Iron 3%
- Saturated Fat 1%
- Sodium 21%
- Mono Fat
- Poly Fat
INGREDIENTS: WATER FRESH, VEG FRZ PEAS 30LB, VEG BEANS CHICK PEAS, BASE VEGETABLE LOW SODIUM, PRD CARROT, PRD POTATO CHEF, PRD TOMATO LARGE (6x6), PRD GARLIC PEELED FRESH GAL, PRD ONION SPANISH DRY, OIL WESSON CANOLA 4/1GAL, SALT, GROUND MUSTARD POWDER, HERB FRESH BASIL BUNCH, CAYENNE PEPPER, BLACK PEPPER, GROUND CUMIN, 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