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Nutrition Report
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NOODLE BAR
Nutrition Facts
Serving Size 14 OZ
Calories 766
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 18.4g | 46% | Tot. Carb. 114.5g | 88% |
| Sat. Fat 7.3g | 27% | Dietary Fiber 2.9g | 9% |
| Trans Fat 0g | Sugars 2.2g | ||
| Cholesterol 102.7mg | Protein 34.1g | ||
| Sodium 294.2mg | 23% |
- Protein 61%
- Fat 46%
- Carbohydrates 88%
- Calcium 12%
- Cholesterol
- Trans Fatty Acid
- Calories 32%
- Total Sugars 2%
- Dietary Fiber 9%
- Iron 33%
- Saturated Fat 27%
- Sodium 23%
- Mono Fat
- Poly Fat
INGREDIENTS: NOODLE RICE PAD THAI, FRZ CHICKEN COOKED DICED (BONELESS, SKINLESS DICED DARK AND WHITE CHICKEN, WATER, RICE STARCH, VINEGAR, SEASONING (MALTODEXTRIN, YEAST EXTRACT, CHICKEN STOCK, SALT AND FLAVORS).), TOFU FIRM BULK (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), MILK COCONUT * UNSWEETENED CAN, VEG MUSHROOMS STRAW 6/102oz (MUSHROOMS, WATER, SALT), VEG WATER CHESTNUTS SLICED (WATER CHESTNUTS, WATER, CITRIC ACID), PRD SNOW PEAS, PRD CABBAGE NAPPA, VEG FRZ EDAMAME OUT OF SHELL, PRD ONION GREEN SCALLION, VEG CORN BABY WHOLE (YOUNG BABY CORN, WATER, SALT, CITRIC ACID, ASCORBIC ACID), PRD CARROT SHREDDED, PRD PEPPER THAI BIRD, PRD PEPPER JALAPENO FRESH, GLUTEN FREE TAMARI SOY SAUCE, OIL SESAME SEED 10/56oz, HERB FRESH CILANTRO BUNCH
* 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