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Nutrition Report
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CHEESE SAUCE
Nutrition Facts
Serving Size 2 OZ
Calories 80
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 4.6g | 12% | Tot. Carb. 7.8g | 6% |
| Sat. Fat 1.5g | 6% | Dietary Fiber 0g | 0% |
| Trans Fat - - - g | Sugars 0.1g | ||
| Cholesterol 6.1mg | Protein 1.8g | ||
| Sodium 461.3mg | 35% |
- Protein 3%
- Fat 12%
- Carbohydrates 6%
- Calcium 3%
- Cholesterol
- Trans Fatty Acid
- Calories 3%
- Total Sugars 0%
- Dietary Fiber 0%
- Iron 1%
- Saturated Fat 6%
- Sodium 35%
- Mono Fat
- Poly Fat
INGREDIENTS: SAUCE CHEESE CHEDDAR GEHLS (WATER, CHEESE WHEY, PALM OIL, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, MALTODEXTRIN, SODIUM PHOSPHATE, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, NATURAL AND ARTIFICIAL FLAVORS, VINEGAR, SODIUM STEAROYL LACTYLATE, CITRIC ACID, MONO & DIGLYCERIDES, PHOSPHORIC ACID, YEAST EXTRACT, ANNATTO COLOR, CAROTENE COLOR, PAPRIKA COLOR.)
* 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