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Nutrition Report
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PIZZA BREAKFAST BACON AND EGG
Nutrition Facts
Serving Size 6 SLICE
Calories 849
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 42.5g | 106% | Tot. Carb. 14.2g | 11% |
| Sat. Fat 19.5g | 72% | Dietary Fiber 0g | 0% |
| Trans Fat 0g | Sugars 0.3g | ||
| Cholesterol 569.5mg | Protein 37g | ||
| Sodium 1105.6mg | 85% |
- Protein 66%
- Fat 106%
- Carbohydrates 11%
- Calcium 37%
- Cholesterol
- Trans Fatty Acid
- Calories 35%
- Total Sugars 0%
- Dietary Fiber 0%
- Iron 14%
- Saturated Fat 72%
- Sodium 85%
- Mono Fat
- Poly Fat
INGREDIENTS: FRZ PIZZA CRUST PINSA - ATRIUM ONLY, EGG LIQUID 2/20lb CASE (WHOLE EGGS, CITRIC ACID.), CHEESE CHEDDAR SHREDDED (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLORING, POTATO STARCH, CORN STARCH, DEXTROSE, CALCIUM SULFATE), 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