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Nutrition Report
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EGGPLANT AND SPINACH RED CURRY
Nutrition Facts
Serving Size 6 OZ
Calories 52
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 0.8g | 2% | Tot. Carb. 9.7g | 7% |
Sat. Fat 0.1g | 0% | Dietary Fiber 3.9g | 12% |
Trans Fat 0g | Sugars 3.4g | ||
Cholesterol 0mg | Protein 3g | ||
Sodium 204.3mg | 16% |
- Protein 5%
- Fat 2%
- Carbohydrates 7%
- Calcium 5%
- Cholesterol
- Trans Fatty Acid
- Calories 2%
- Total Sugars 3%
- Dietary Fiber 12%
- Iron 7%
- Saturated Fat 0%
- Sodium 16%
- Mono Fat
- Poly Fat
INGREDIENTS: VEG FRZ SPINACH CHOPPED 36#, PRD PEPPER RED * AVG 22/25#, PRD EGGPLANT CASE, 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.), PASTE CURRY RED , CORNSTARCH
* 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