Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

HAND TOSSED CHICKEN BACON RANCH PIZZA

Nutrition Facts

Serving Size 4 SLICE

Calories 1182

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 64.6g 161% Tot. Carb. 21.4g 16%
Sat. Fat 33.1g 123% Dietary Fiber 2g 6%
Trans Fat 0g   Sugars 6g  
Cholesterol 199.5mg   Protein 59.4g  
Sodium 1877.7mg 144%    
  • Protein   106%
  • Fat   161%
  • Carbohydrates   16%
  • Calcium   97%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   49%
  • Total Sugars   5%
  • Dietary Fiber   6%
  • Iron   24%
  • Saturated Fat   123%
  • Sodium   144%
  • 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 , FRZ CHICKEN COOKED DICED (BONELESS, SKINLESS DICED DARK AND WHITE CHICKEN, WATER, RICE STARCH, VINEGAR, SEASONING (MALTODEXTRIN, YEAST EXTRACT, CHICKEN STOCK, SALT AND FLAVORS).), BACON LAYOUT 15 lbs (PORK BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, LIQUID SMOKE, SODIUM ERYTHORBATE, SODIUM NITRITE.), DRESSING RANCH CREAMY (SOYBEAN OIL, WATER, CULTURED BUTTERMILK, EGG YOLK, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SALT, MONOSODIUM GLUTAMATE, MODIFIED CORN STARCH, BUTTERMILK SOLIDS, SUGAR, GARLIC (DRIED), XANTHAN GUM, SPICE, CITRIC ACID, ONION (DRIED), SORBIC ACID (PRESERVATIVE), CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), EGG WHITES.)

* 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

>Back

Quick Links