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Nutrition Report
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ITALIAN SEALEG SALAD
Nutrition Facts
Serving Size 4 OZ
Calories 119
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 2g | 5% | Tot. Carb. 17g | 13% |
| Sat. Fat 0.4g | 1% | Dietary Fiber 0.6g | 2% |
| Trans Fat 0g | Sugars 7.7g | ||
| Cholesterol 20.9mg | Protein 8.2g | ||
| Sodium 993.3mg | 76% |
- Protein 15%
- Fat 5%
- Carbohydrates 13%
- Calcium 1%
- Cholesterol
- Trans Fatty Acid
- Calories 5%
- Total Sugars 6%
- Dietary Fiber 2%
- Iron 2%
- Saturated Fat 1%
- Sodium 76%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ SURIMI-IMIT CRAB 30LB (FISH PROTEINS OF POLLOCK, WHITING, COD, AND OR THREADFIN BREAM, WATER, WHEAT, CORN OR TAPIOCA STARCH, EGG WHITES, SUGAR, SALT, VEGETABLE OIL, BLUE CRAB MEAT, MIRIN, CRAB EXTRACT, CRAB MEAT EXTRACT, CRAB FLAVOR, CARMINE AND PAPRIKA ADDED FOR NATURAL COLOR.), VEG TOMATO WHOLE PEELED (VINE- RIPENED TOMATOES, TOMATO JUICE, LESS THAN 2% CALCIUM CHLORIDE, CITRIC ACID), DRESSING BALSAMIC VINGRETTE (WATER, HIGH FRUCTOSE CORN SYRUP, BALSAMIC VINEGAR, RED WINE VINEGAR, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), OLIVE OIL, CONTAINS LESS THEN 2% OF SALT, GARLIC (DRIED), XANTHAN GUM, SPICE, SODIUM ALGINATE, PROPYLENE GLYCOL ALGINATE, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR).), OIL OLIVE 16.9OZ COLAVITA, OLIVES GREEN SALAD (OLIVES, WATER, MINCED PIMIENTO, SALT, LACTIC ACID, SODIUM ALGINATE, GUAR GUM, CALCIUM CHLORIDE, 1/10TH OF 1% SODIUM BENZOATE AND POTASSIUM SORBATE AS A PRESERVATIVE.), OLIVES RIPE PITTED BLACK
* 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