Menus
Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
STIR FRY NOODLES & VEGGIES
Nutrition Facts
Serving Size 6 OZ
Calories 152
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 2g | 5% | Tot. Carb. 30.8g | 24% |
| Sat. Fat 0.5g | 2% | Dietary Fiber 2.2g | 6% |
| Trans Fat 0g | Sugars 3g | ||
| Cholesterol 0mg | Protein 1.9g | ||
| Sodium 346.3mg | 27% |
- Protein 3%
- Fat 5%
- Carbohydrates 24%
- Calcium 4%
- Cholesterol
- Trans Fatty Acid
- Calories 6%
- Total Sugars 2%
- Dietary Fiber 6%
- Iron 9%
- Saturated Fat 2%
- Sodium 27%
- Mono Fat
- Poly Fat
INGREDIENTS: WATER FRESH, WATER FRESH, PRD CABBAGE BOK CHOY, PRD SQUASH YELLOW, PRD BEANS GREEN SNIPPED, NOODLE RICE PAD THAI, BASE VEGETABLE LOW SODIUM, PRD PEPPER RED * AVG 22/25#, PRD CELERY PASCAL, WINE SHERRY CRIBARI BOX, PRD ONION GREEN SCALLION, GLUTEN FREE TAMARI SOY SAUCE, OIL WESSON CANOLA 4/1GAL, CHILI SAUCE (TOMATO PUREE (WATER, TOMATO PASTE), DISTILLED WHITE VINEGAR, HIGH FRUCTOSE CORN SYRUP, SALT, CORN SYRUP, SALT, DEHYDRATED ONIONS, SPICE, GARLIC POWDER, NATURAL FLAVORINGS.), GROUND GINGER
* 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