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Nutrition Report

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ITALIAN VEGETABLE SOUP

Nutrition Facts

Serving Size 6 OZ

Calories 130

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 5g 12% Tot. Carb. 19.7g 15%
Sat. Fat 1.2g 5% Dietary Fiber 2.5g 7%
Trans Fat 0g   Sugars 5.8g  
Cholesterol 0mg   Protein 2.7g  
Sodium 794.8mg 61%    
  • Protein   5%
  • Fat   12%
  • Carbohydrates   15%
  • Calcium   2%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   5%
  • Total Sugars   4%
  • Dietary Fiber   7%
  • Iron   5%
  • Saturated Fat   5%
  • Sodium   61%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  BASE VEGETABLE LOW SODIUM, VEG TOMATO CRUSHED SCLAFANI (TOMATOES, SALT), PRD POTATO CHEF, PRD ONION SPANISH DRY, PRD CARROT, PASTA DITALINI (SEMOLINA (WHEAT), DURUM WHEAT FLOUR THIS PRODUCT MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.), VEG FRZ SPINACH CHOPPED 36#, PRD CABBAGE GREEN, PRD CELERY PASCAL, VEG BEANS CHICK PEAS, VEG DRY BEANS NAVY, OIL WESSON CANOLA 4/1GAL, SALT, SAUCE SMOKE LIQUID HICKORY (WATER, NATURAL HICKORY SMOKE FLAVOR), PRD GARLIC PEELED FRESH GAL, BLACK PEPPER, THYME 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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