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Nutrition Report
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KUNG PAO TOFU
Nutrition Facts
Serving Size 6 OZ
Calories 190
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 5.5g | 14% | Tot. Carb. 23.5g | 18% |
| Sat. Fat 0.7g | 2% | Dietary Fiber 2.9g | 8% |
| Trans Fat 0g | Sugars 5.7g | ||
| Cholesterol 0mg | Protein 14.2g | ||
| Sodium 1610.7mg | 124% |
- Protein 25%
- Fat 14%
- Carbohydrates 18%
- Calcium 13%
- Cholesterol
- Trans Fatty Acid
- Calories 8%
- Total Sugars 4%
- Dietary Fiber 8%
- Iron 11%
- Saturated Fat 2%
- Sodium 124%
- Mono Fat
- Poly Fat
INGREDIENTS: TOFU FIRM BULK (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), WATER FRESH, SAUCE ASIAN MENU CLASSIC STIRFRY (SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, WATER, ONIONS, CORN STARCH, XANTHAN GUM, CITRIC ACID, GARLIC PUREE (DEHYDRATED GARLIC, WATER), ROASTED SESAME SEED OIL), VEG CORN BABY WHOLE (YOUNG BABY CORN, WATER, SALT, CITRIC ACID, ASCORBIC ACID), PRD CARROT, PRD ONION GREEN SCALLION, CORNSTARCH SLURRY (WATER FRESH, CORNSTARCH), BASE VEGETABLE *GOLDEN* RC (SALT, DEHYDRATED VEGETABLES (ONION, TOMATO, CARROT, CELERY, BELL PEPPER, CARROT JUICE, GREEN LEEK), SUGAR, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, PALM OIL, GARLIC POWDER, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, TURMERIC EXTRACT (COLOR), AND NATURAL FLAVORS.), PRD GARLIC PEELED FRESH GAL, PASTE RED CHILI SAMBAL (CHILI, SALT, DISTILLED VINEGAR, POTASSIUM SORBATE AND SODIUM BISULFITE AS A PRESERVATIVE AND XANTHAM GUM), OIL WESSON CANOLA 4/1GAL
* 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