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Nutrition Report

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SHRIMP STIR FRY

Nutrition Facts

Serving Size 4 OZ

Calories 100

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 6.1g 15% Tot. Carb. 5.8g 4%
Sat. Fat 1.6g 6% Dietary Fiber 1.2g 3%
Trans Fat 0g   Sugars 3.1g  
Cholesterol 0.1mg   Protein 6.3g  
Sodium 282.5mg 22%    
  • Protein   11%
  • Fat   15%
  • Carbohydrates   4%
  • Calcium   2%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   4%
  • Total Sugars   2%
  • Dietary Fiber   3%
  • Iron   2%
  • Saturated Fat   6%
  • Sodium   22%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  FRZ FISH SHRIMP LG PDI 41-50CT T/OFF, PRD SQUASH ZUCCHINI 20#, PRD MUSHROOM 10# 1"-1.5" DIAM, PRD ONION SPANISH DRY, PRD PEPPER RED * AVG 22/25#, PRD PEPPER GREEN LARGE, OIL WESSON CANOLA 4/1GAL, SAUCE ASIAN MENU HOISIN TERIYAKI (SUGAR, BEAN SAUCE (WATER, SOYBEANS, SALT, SUGAR, WHEAT FLOUR, SOYBEAN OIL, SESAME OIL, MODIFIED CORN STARCH, CARAMEL COLOR, COOKING WINE (RICE, WATER, SALT), LACTIC ACID, CITRIC ACID), WATER, SWEET POTATO JUICE CONCENTRATE, RICE VINEGAR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), MOLASSES, FOOD STARCH- MODIFIED, CITRIC ACID, SPICE, SESAME OIL, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES). ), GLUTEN FREE TAMARI SOY SAUCE, PRD GARLIC PEELED FRESH GAL, PRD GARLIC PEELED FRESH GAL, WHITE GROUND PEPPER

* 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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