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Nutrition Report
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TOFU AND BARLEY SALAD W. GREEN BEANS
Nutrition Facts
Serving Size 3 OZ
Calories 311
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 4.5g | 11% | Tot. Carb. 59.7g | 46% |
| Sat. Fat 0.6g | 2% | Dietary Fiber 11.7g | 35% |
| Trans Fat 0g | Sugars 4.2g | ||
| Cholesterol 0mg | Protein 10.3g | ||
| Sodium 303.1mg | 23% |
- Protein 18%
- Fat 11%
- Carbohydrates 46%
- Calcium 5%
- Cholesterol
- Trans Fatty Acid
- Calories 13%
- Total Sugars 3%
- Dietary Fiber 35%
- Iron 14%
- Saturated Fat 2%
- Sodium 23%
- Mono Fat
- Poly Fat
INGREDIENTS: GREEN BEAN SALAD W/ SGC DRESSING (PRD BEANS GREEN SNIPPED, VEG FRZ PEAS 30LB, Sesame Ginger Carrot Dressing (FRU PRD LIMES, TOPPING HONEY 6/5LB, PRD CARROT, VINEGAR RICE SEASONED (RICE VINEGAR (WATER, RICE), SUGAR, SALT, WATER), OIL SESAME SEED 10/56oz, PRD GINGER PEELED, HERB FRESH CILANTRO BUNCH, PRD ONION GREEN SCALLION, PASTE CHILI KOREAN GOCHUJANG), PRD CARROT, WHITE SESAME SEEDS), GRAIN BARLEY, TOFU FIRM BULK (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), GLUTEN FREE TAMARI SOY SAUCE, PRD ONION GREEN SCALLION, PRD GARLIC PEELED FRESH GAL, TOPPING HONEY 6/5LB, OIL SESAME SEED 10/56oz, PRD GINGER PEELED
* 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