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Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
PASTA STATION
Nutrition Facts
Serving Size 4 OZ
Calories 557
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 43g | 107% | Tot. Carb. 10.7g | 8% |
| Sat. Fat 13.3g | 49% | Dietary Fiber 2.5g | 7% |
| Trans Fat 0g | Sugars 2.8g | ||
| Cholesterol 72.2mg | Protein 33.3g | ||
| Sodium 956.5mg | 74% |
- Protein 59%
- Fat 107%
- Carbohydrates 8%
- Calcium 40%
- Cholesterol
- Trans Fatty Acid
- Calories 23%
- Total Sugars 2%
- Dietary Fiber 7%
- Iron 15%
- Saturated Fat 49%
- Sodium 74%
- Mono Fat
- Poly Fat
INGREDIENTS: PRD MUSHROOM SLICED REG, PRD SPINACH BABY 4lbs, SAUCE PESTO WITHOUT NUTS (FRESH BASIL, OLIVE OIL, IMPORTED ROMANO CHEESE, (PASTEURIZED SHEEP MIK, ENZYMES, SALT), FRESH GARLIC, WATER, SPICES, CITRIC ACID.), FRZ FISH SHRIMP LG PDI 41-50CT T/OFF, CHICKEN STRIP 1/4 X 1/4 X 3, 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.), GRATED PARMESAN, PRD BROCCOLI FLORETTES 4/3#, PRD ONION RED, THUMANN SAUSAGE CRUMBLES (PORK, WATER, SALT, DEXTROSE, ISOLATED SOY PROTEIN, FLAVORINGS, PAPRIKA, BHA, CITRIC ACID.), TOFU FIRM BULK (WATER, SOYBEANS, CALCIUM SULFATE, CALCIUM CHLORIDE), OIL OLIVE 25%/75%, PRD GARLIC PEELED FRESH GAL
* 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