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Nutrition Report
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CHAR SIU PORK LOIN
Nutrition Facts
Serving Size 4 OZ
Calories 592
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 27.6g | 69% | Tot. Carb. 30.5g | 23% |
| Sat. Fat 10g | 37% | Dietary Fiber 0.4g | 1% |
| Trans Fat 0g | Sugars 27.2g | ||
| Cholesterol 116mg | Protein 44g | ||
| Sodium 1182.2mg | 91% |
- Protein 79%
- Fat 69%
- Carbohydrates 23%
- Calcium 2%
- Cholesterol
- Trans Fatty Acid
- Calories 25%
- Total Sugars 21%
- Dietary Fiber 1%
- Iron 14%
- Saturated Fat 37%
- Sodium 91%
- Mono Fat
- Poly Fat
INGREDIENTS: PORK LOIN BONELESS FULL, WINE SHERRY CRIBARI BOX, TOPPING HONEY 6/5LB, LIGHT BROWN SUGAR, WINE RICE WINE PAGADO, GLUTEN FREE TAMARI SOY SAUCE, GLUTEN FREE TAMARI SOY SAUCE, PASTE MISO WHITE, BIB MINUTE MAID ORANGE (FROZEN CONCENTRATED ORANGE JUICE), DRESSING KETCHUP (TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING), SAUCE HOISIN (SUGAR, SOYBEAN PASTE (WATER, SOYBEANS, SALT, WHEAT FLOUR), RICE VINEGAR, SALTED GARLIC (GARLIC, SALT), SESAME SEED OIL, SALTED CHILI (CHILI WATER, SALT), SPICES), PRD GARLIC PEELED FRESH GAL, PRD GINGER PEELED, OIL SESAME SEED 10/56oz, SPICE CHINESE 5 SPICE (ANISE, CINNAMON, STAR ANISE, CLOVES, GINGER, AND SULFITING AGENTS.)
* 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