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Nutrition Report
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HAND TOSSED PHILLY STEAK PEPPER & ONION PIZZA
Nutrition Facts
Serving Size 1 SLICE
Calories 307
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 13.4g | 33% | Tot. Carb. 34.7g | 27% |
Sat. Fat 5.7g | 21% | Dietary Fiber 2.1g | 6% |
Trans Fat 0g | Sugars 5.1g | ||
Cholesterol 29.7mg | Protein 14.4g | ||
Sodium 446.6mg | 34% |
- Protein 26%
- Fat 33%
- Carbohydrates 27%
- Calcium 19%
- Cholesterol
- Trans Fatty Acid
- Calories 13%
- Total Sugars 4%
- Dietary Fiber 6%
- Iron 17%
- Saturated Fat 21%
- Sodium 34%
- 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 BEEF STEAK WAFER BULK (100% BEEF STEAK., MARINADE CONTAINING BEEF, WATER, HYDROLIZED SOY PROTEIN, MODIFIED CORN STARCH, DEXTROSE, SODIUM PHOSPHATES (7.6%), SALT, YEAST EXTRACT, ONION POWDER, NATURAL FLAVORS (INCLUDING EXTRACTIVES OF CELERY SEED), NO MORE THAN 2% SILICON DIOXIDE ADDED TO PREVENT CAKING.), PRD ONION SPANISH DRY, PRD PEPPER GREEN LARGE
* 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