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Nutrition Report
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ZUCCHINI & SQUASH PIZZA
Nutrition Facts
Serving Size 1 SLICE
Calories 342
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 19.3g | 48% | Tot. Carb. 26.2g | 20% |
| Sat. Fat 8.1g | 30% | Dietary Fiber 2.5g | 7% |
| Trans Fat 0g | Sugars 4.1g | ||
| Cholesterol 31.6mg | Protein 15.1g | ||
| Sodium 662.2mg | 51% |
- Protein 27%
- Fat 48%
- Carbohydrates 20%
- Calcium 27%
- Cholesterol
- Trans Fatty Acid
- Calories 14%
- Total Sugars 3%
- Dietary Fiber 7%
- Iron 15%
- Saturated Fat 30%
- Sodium 51%
- Mono Fat
- Poly Fat
INGREDIENTS: PIZZA SAUCE (VEG TOMATO WHOLE PEELED (VINE- RIPENED TOMATOES, TOMATO JUICE, LESS THAN 2% CALCIUM CHLORIDE, CITRIC ACID), OIL OLIVE 25%/75%, KOSHER SALT, ONION POWDER, GARLIC POWDER, FINE BLACK PEPPER, PARSLEY FLAKES, OREGANO LEAVES, BASIL LEAF), FRZ PIZZA CRUST 16", CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), PRD SQUASH YELLOW, PRD SQUASH ZUCCHINI 20#, OIL VEGALENE SPRAY ALLERGEN FREE PAM (SUNFLOWER OIL SUNFLOWER LECITHIN, NATURAL FLAVOR, AND PROPELLANT)
* 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