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Nutrition Report
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HAND TOSSED CHICKEN PARMESAN PIZZA
Nutrition Facts
Serving Size 1 SLICE
Calories 289
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 11.4g | 28% | Tot. Carb. 34.8g | 27% |
| Sat. Fat 4.8g | 18% | Dietary Fiber 1.7g | 5% |
| Trans Fat 0g | Sugars 3.8g | ||
| Cholesterol 27.6mg | Protein 14.4g | ||
| Sodium 504.1mg | 39% |
- Protein 26%
- Fat 28%
- Carbohydrates 27%
- Calcium 18%
- Cholesterol
- Trans Fatty Acid
- Calories 12%
- Total Sugars 3%
- Dietary Fiber 5%
- Iron 15%
- Saturated Fat 18%
- Sodium 39%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ PIZZA DOUGH BALL 20oz, SAUCE PREPARED PIZZA , 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.), FRZ CHICKEN BRD BRST ITAL FLT (BONELESS, SKINLESS, CHICKEN BREAST WITH RIB MEAT, WATER, SALT, SODIUM PHOSPHATES, MODIFIED FOOD STARCH. BREADED WITH: WHEAT FLOUR, WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: DEXTROSE, DRIED PARSLEY, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), DRIED YEAST, GARLIC POWDER, PARMESAN CHEESE (MADE FROM PASTEURIZED MILK, CHEESE CULTURES, SALT, SORBIC ACID {PRESERVATIVE}, ENZYMES), ROMANO CHEESE (MADE FROM PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, SORBIC ACID {PRESERVATIVE}, ENZYMES), SALT, SOYBEAN OIL, SPICES, WHEAT GLUTEN, DISODIUM INOSINATE AND DISODIUM GUANYLATE. BREADING SET IN VEGETABLE OIL.)
* 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