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Nutrition Report
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ITALIAN THREE FOOT SUB
Nutrition Facts
Serving Size 1 SLICE
Calories 501
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 27g | 68% | Tot. Carb. 40.2g | 31% |
| Sat. Fat 11.2g | 41% | Dietary Fiber 2.4g | 7% |
| Trans Fat 0g | Sugars 7.2g | ||
| Cholesterol 70mg | Protein 24.4g | ||
| Sodium 1576.8mg | 121% |
- Protein 44%
- Fat 68%
- Carbohydrates 31%
- Calcium 18%
- Cholesterol
- Trans Fatty Acid
- Calories 21%
- Total Sugars 6%
- Dietary Fiber 7%
- Iron 18%
- Saturated Fat 41%
- Sodium 121%
- Mono Fat
- Poly Fat
INGREDIENTS: BREAD SUB 3 FT (UNBLEACHED UNBROMATED WHEAT FLOUR, SHORTENING (PALM OIL AND COTTONSEED OIL), KWICK SPONGE (WHEY, CORN FLOUR, L-CYSTEINE, POTASSIUM BROMATE), NATURELL FORTE DB100 (WHEAT FLOUR, BARLEY FLOUR, SUNFLOWER LECITHIN, ASCORBIC ACID, ENZYMES), SUGAR, SALT, YEAST, CORN MEAL,), PRD TOMATO LARGE (6x6), PRD LETTUCE SHREDDED, PEPPERONI SLICING 3 INCH (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF WATER, DEXTROSE, SPICES, SODIUM ASCORBATE, FLAVORING, OLEORESIN OF PAPRIKA, LACTIC ACID STARTER CULTURE, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID.), CHEESE PROVOLONE 12LB PIECE (PASTEURIZED MILK, CHEESE CULTURE, SALT, AND ENZYMES.), THUMANN HAM CAPICOLA HOT -(DRY) (HAM, CURED WITH WATER, SALT, DEXTROSE, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRATE, FLAVORINGS. COATED WITH SPICES, DEXTROSE, PAPRIKA.), SALAMI GENOA (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF DEXTROSE, WATER, SPICES, SODIUM ASCORBATE, LACTIC ACID STARTER CULTURE, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID.), PRD ONION SPANISH DRY
* 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