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Nutrition Report
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MARINATED VEG & PASTA SALAD
Nutrition Facts
Serving Size 12 OZ
Calories 274
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 14.4g | 36% | Tot. Carb. 30.9g | 24% |
Sat. Fat 2g | 7% | Dietary Fiber 10.8g | 32% |
Trans Fat 0g | Sugars 11.6g | ||
Cholesterol 0mg | Protein 9.8g | ||
Sodium 680.3mg | 52% |
- Protein 17%
- Fat 36%
- Carbohydrates 24%
- Calcium 21%
- Cholesterol
- Trans Fatty Acid
- Calories 11%
- Total Sugars 9%
- Dietary Fiber 32%
- Iron 24%
- Saturated Fat 7%
- Sodium 52%
- Mono Fat
- Poly Fat
INGREDIENTS: MARINATED VEGETABLE (PRD CUCUMBER, PRD CAULIFLOWER, PRD CARROT, PRD BROCCOLI, PRD ONION RED, VINEGAR WHITE 6/1gal, OIL OLIVE PURE, GRANULATED GARLIC, BLACK PEPPER, KOSHER SALT, OLIVES RIPE PITTED BLACK), BOWTIE PASTA SALAD (VINEGAR WHITE 6/1gal, PRD GARLIC PEELED FRESH GAL, BASIL LEAF, BLACK PEPPER, OLIVES RIPE SLICED (SLICED RIPE OLIVES, WATER, SALT, FERROUS GLUCONATE (ADDED TO STABILIZE COLOR)), PRD ONION GREEN SCALLION, PRD SQUASH ZUCCHINI 20#, PRD CARROT, PRD TOMATO LARGE (6x6), PRD BROCCOLI FLORETTES 4/3#, BOW TIE PASTA (WATER FRESH, PASTA FARFALLE (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, VITAMINS/ MINERALS: VITAMIN B3 (NIACIN), IRON (FERROUS SULFATE), VITAMIN B1 (THIAMINE MONONITRATE), VITAMIIN B2 (RIBOFLAVIN), FOLIC ACID. MAY CONTAIN EGGS.), OIL OLIVE 25%/75%), OIL OLIVE PURE, 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.)), TOSSED SALAD (PRD LETTUCE ICEBERG 24HD, CASH CABBAGE RED, PRD LETTUCE ROMAINE HEARTS)
* 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