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Nutrition Report

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PIZZA WHITE

Nutrition Facts

Serving Size 1 SLICE

Calories 400

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 25.5g 64% Tot. Carb. 25.6g 20%
Sat. Fat 12.2g 45% Dietary Fiber 1.8g 5%
Trans Fat 0.2g   Sugars 3g  
Cholesterol 52mg   Protein 16.6g  
Sodium 631.9mg 49%    
  • Protein   30%
  • Fat   64%
  • Carbohydrates   20%
  • Calcium   31%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   17%
  • Total Sugars   2%
  • Dietary Fiber   5%
  • Iron   13%
  • Saturated Fat   45%
  • Sodium   49%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FRZ PIZZA CRUST 16", ALFREDO SAUCE (MILK LIGHT CREAM 1/2 GAL, GRATED PARMESAN, BUTTER PRINT SOLIDS 36/1lb, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), KOSHER SALT, WHITE GROUND PEPPER), CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), OIL VEGALENE SPRAY ALLERGEN FREE PAM (SUNFLOWER OIL SUNFLOWER LECITHIN, NATURAL FLAVOR, AND PROPELLANT)

* 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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