Menus
Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
SHRIMP SCAMPI
Nutrition Facts
Serving Size 2 OZ
Calories 62
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 2.8g | 7% | Tot. Carb. 1.1g | 1% |
| Sat. Fat 1.7g | 6% | Dietary Fiber 0g | 0% |
| Trans Fat 0.1g | Sugars 0.1g | ||
| Cholesterol 7.6mg | Protein 7.4g | ||
| Sodium 348.3mg | 27% |
- Protein 13%
- Fat 7%
- Carbohydrates 1%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 3%
- Total Sugars 0%
- Dietary Fiber 0%
- Iron 0%
- Saturated Fat 6%
- Sodium 27%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ FISH SHRIMP LG PDI 41-50CT T/OFF, SHRIMP SCAMPI SAUCE (WATER FRESH, WINE CHABLIS CAPRI 3L, BUTTER PRINT SOLIDS 36/1lb, BUTTER PRINT SOLIDS 36/1lb, JUICE REAL LEMON 8/48oz (LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE), AND LESS THAN 2% OF SODIUM BENZOATE, SODIUM METABISULFITE AND SODIUM SULFITE (PRESERVATIVES), AND LEMON OIL.), BASE SHRIMP (COOKED SHRIMP, SALT, SUGAR, ETHYL ALCOHOL, POTATO FLOUR, WATER, ONION POWDER, HYDROLYZED WHEAT PROTEIN, NATURAL FLAVORS, DEHYDRATED SHRIMP, SPICES, GARLIC POWDER, DISODIUM INOSINATE, DISODIUM GUANYLATE, YEAST EXTRACT, SUNFLOWER OIL, AND CITRIC ACID.), FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), PRD GARLIC PEELED FRESH GAL, BLACK PEPPER), PRD GARLIC PEELED FRESH GAL, OIL OLIVE 25%/75%
* 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