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Nutrition Report

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COQ AU VIN

Nutrition Facts

Serving Size 5 OZ

Calories 561

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 32.9g 82% Tot. Carb. 16.9g 13%
Sat. Fat 8g 30% Dietary Fiber 0.8g 2%
Trans Fat 0g   Sugars 0.3g  
Cholesterol 149.1mg   Protein 40.5g  
Sodium 473.3mg 36%    
  • Protein   72%
  • Fat   82%
  • Carbohydrates   13%
  • Calcium   5%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   23%
  • Total Sugars   0%
  • Dietary Fiber   2%
  • Iron   34%
  • Saturated Fat   30%
  • Sodium   36%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  BASIC CHICKEN GRAVY (WATER FRESH, 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). ), BASE CHICKEN (CHICKEN (INCLUDING MEAT, SKIN AND FAT), SALT, SUGAR, HYDROLYZED SOY PROTEIN, ONION POWDER, MALTODEXTRIN, FOOD STARCH – MODIFIED, POTATO FLOUR, YEAST EXTRACT, NATURAL FLAVORS (CONTAINS EGG), SPICES, TURMERIC, DISODIUM INOSINATE, DISODIUM GUANYLATE, GARLIC POWDER, CHICKEN BROTH, WHEY POWDER (MILK), AND POTATO MALTODEXTRIN.), SALT, BLACK PEPPER), CHICKEN SHELL CUT 10 FRESH, WINE BURGUNDY CAPRI 3L, OIL OLIVE 25%/75%, PRD MUSHROOM SLICED REG, VEG FRZ PEARL ONIONS, BASIC FLOUR MIX FOR DREDGING (FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), SALT, WHITE GROUND PEPPER), SPIRIT BRANDY 750ml

* 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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