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Nutrition Report

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RED VELVET WAFFLE/ PANCAKE

Nutrition Facts

Serving Size 1 EACH

Calories 437

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 10.1g 25% Tot. Carb. 72.5g 56%
Sat. Fat 5.1g 19% Dietary Fiber 3.4g 10%
Trans Fat 0.3g   Sugars 7.9g  
Cholesterol 62.9mg   Protein 12.7g  
Sodium 318.3mg 24%    
  • Protein   23%
  • Fat   25%
  • Carbohydrates   56%
  • Calcium   8%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   18%
  • Total Sugars   6%
  • Dietary Fiber   10%
  • Iron   27%
  • Saturated Fat   19%
  • Sodium   24%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), MILK WHOLE 5GAL, EGG LIQUID 2/20lb CASE (WHOLE EGGS, CITRIC ACID.), BUTTER PRINT SOLIDS 36/1lb, COCOA POWDER DARK, GRANULATED SUGAR, COLOR FOOD RED, BAKING POWDER (CORN STARCH, SODIUM BICARBONATE, SODIUM ALUMINUM SULFATE, MONOCALCIUM PHOSPHATE. ), SALT, SPICE VANILLA IMITATION (WATER, SUGAR, CARAMEL COLOR, ARTIFICIAL FLAVOR, CITRIC ACID, SODIUM BENZOATE.)

* 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

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