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Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
PUNJABI BHURTHA
Nutrition Facts
Serving Size 4 OZ
Calories 54
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 2.5g | 6% | Tot. Carb. 7.4g | 6% |
Sat. Fat 0.6g | 2% | Dietary Fiber 3.4g | 10% |
Trans Fat 0g | Sugars 2.6g | ||
Cholesterol 0mg | Protein 1.5g | ||
Sodium 227.3mg | 17% |
- Protein 3%
- Fat 6%
- Carbohydrates 6%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 2%
- Total Sugars 2%
- Dietary Fiber 10%
- Iron 3%
- Saturated Fat 2%
- Sodium 17%
- Mono Fat
- Poly Fat
INGREDIENTS: PRD EGGPLANT CASE, PRD TOMATO LARGE (6x6), PRD ONION SPANISH DRY, PRD GARLIC PEELED FRESH GAL, OIL WESSON CANOLA 4/1GAL, HERB FRESH CILANTRO BUNCH, KOSHER SALT, PRD GINGER PEELED, BLACK PEPPER, CAYENNE PEPPER, GROUND CORIANDER, GROUND TURMERIC, GROUND CUMIN
* 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