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Nutrition Report
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HAND TOSSED MEAT LOVER'S PIZZA
Nutrition Facts
Serving Size 4 SLICE
Calories 1289
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 73.9g | 185% | Tot. Carb. 22.2g | 17% |
| Sat. Fat 37.1g | 137% | Dietary Fiber 2g | 6% |
| Trans Fat 0g | Sugars 8.2g | ||
| Cholesterol 208.2mg | Protein 62.4g | ||
| Sodium 2598.1mg | 200% |
- Protein 111%
- Fat 185%
- Carbohydrates 17%
- Calcium 97%
- Cholesterol
- Trans Fatty Acid
- Calories 54%
- Total Sugars 6%
- Dietary Fiber 6%
- Iron 26%
- Saturated Fat 137%
- Sodium 200%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ PIZZA CRUST PINSA - ATRIUM ONLY, CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), SAUCE PREPARED PIZZA , TURKEY PEPPERONI * 20 LB CASE (TURKEY, PEPPERONI SEASONING (CORN SYRUP, SPICES (MUSTARD), PAPRIKA, DEXTROSE, PAPRIKA OLEORESIN, GARLIC POWDER, SPICE EXTRACTIVES, SMOKE FLAVORING), WATER, CONTAINS 2% OR LESS SALT, CITRIC ACID, DEXTROSE, CARRAGEENAN, PEPPER, SODIUM NITRITE.), THUMANN SAUSAGE CRUMBLES (PORK, WATER, SALT, DEXTROSE, ISOLATED SOY PROTEIN, FLAVORINGS, PAPRIKA, BHA, CITRIC ACID.), BACON " REAL " BITS (PORK BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE, MAY CONTAIN NATURAL SMOKE FLAVORING.)
* 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