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Nutrition Report

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MEDITERRANEAN SAUCE

Nutrition Facts

Serving Size 4 OZ

Calories 73

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 3.6g 9% Tot. Carb. 5.2g 4%
Sat. Fat 1.9g 7% Dietary Fiber 0.6g 2%
Trans Fat 0.1g   Sugars 0.6g  
Cholesterol 7.3mg   Protein 0.9g  
Sodium 319.7mg 25%    
  • Protein   2%
  • Fat   9%
  • Carbohydrates   4%
  • Calcium   2%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   3%
  • Total Sugars   0%
  • Dietary Fiber   2%
  • Iron   3%
  • Saturated Fat   7%
  • Sodium   25%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, WINE CHABLIS CAPRI 3L, ROUX (BUTTER PRINT SOLIDS 36/1lb, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN))), VEG TOMATO DICED, SPICE CAPERS (NON-PAREIL CAPERS, WATER, VINEGAR AND SALT.), OLIVES RIPE SLICED (SLICED RIPE OLIVES, WATER, SALT, FERROUS GLUCONATE (ADDED TO STABILIZE COLOR)), BASE VEGETABLE *GOLDEN* RC (SALT, DEHYDRATED VEGETABLES (ONION, TOMATO, CARROT, CELERY, BELL PEPPER, CARROT JUICE, GREEN LEEK), SUGAR, AUTOLYZED YEAST EXTRACT, MALTODEXTRIN, PALM OIL, GARLIC POWDER, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, TURMERIC EXTRACT (COLOR), AND NATURAL FLAVORS.), PRD GARLIC PEELED FRESH GAL

* 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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