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Nutrition Report

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JAMBALAYA

Nutrition Facts

Serving Size 6 OZ

Calories 248

Calories from Fat 117


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


test
Amount/Serving %DV* Amount/Serving %DV*
Total Fat 13g 20% Tot. Carb. 38.2g  
Sat. Fat 0.4g 2% Dietary Fiber 5.1g 20%
Trans Fat 0g   Sugars 5.3g  
Cholesterol 0mg 0% Protein 15.6g  
Sodium 352.7mg 15%    
  • Cals  
  • Prot  
  • Carb  
  • Fat-S   2%
  • TFA  
  • Chol   0%
  • Fiber   20%
  • Sugar   4%
  • Fat-T   20%
  • Fat-P  
  • Fat-M  
  • Calc   5%

INGREDIENTS:  PRD TOMATO LARGE (6x6), VEGAN CRUMBLES (WATER, SOY PROTEIN CONCENTRATE, ORGANIC CARAMEL COLOR, CANOLA OIL, ORGANIC CANE SUGAR, YEAST EXTRACT, ONION POWDER, SALT, GARLIC POWDER, NATURAL FLAVORS, SEA SALT, SUGAR, SPICES), WATER FRESH, RICE BROWN (WHOLE GRAIN PARBOILED BROWN RICE), WINE CHABLIS CAPRI 3L, PRD ONION SPANISH DRY, PRD PEPPER GREEN MED avg 22#, PRD CELERY PASCAL, VEG FRZ OKRA CUT, 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.), PRD GARLIC PEELED FRESH GAL, OIL OLIVE PURE, HERB FRESH PARSLEY CURLY BUNCH, SPICE PEPPER BLACK TABLE GROUND, SAUCE TABASCO 12oz, SPICE SAGE, SPICE THYME LEAVES, SPICE MARJORAM GROUND 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

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