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Nutrition Report

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ALFREDO PESTO SAUCE

Nutrition Facts

Serving Size 3 OZ

Calories 238

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 21g 52% Tot. Carb. 6.5g 5%
Sat. Fat 12.6g 47% Dietary Fiber 0.2g 0%
Trans Fat 0.6g   Sugars 0.2g  
Cholesterol 61.5mg   Protein 6.4g  
Sodium 301.4mg 23%    
  • Protein   11%
  • Fat   52%
  • Carbohydrates   5%
  • Calcium   13%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   10%
  • Total Sugars   0%
  • Dietary Fiber   0%
  • Iron   2%
  • Saturated Fat   47%
  • Sodium   23%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  ALFREDO SAUCE (MILK LIGHT CREAM 1/2 GAL, GRATED PARMESAN, BUTTER PRINT SOLIDS 36/1lb, FLOUR ALL PURPOSE (BLEACHED WHEAT FLOUR, NIACIN (A B VITAMIN), IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), ENZYMES, FOLIC ACID (A B VITAMIN)), KOSHER SALT, WHITE GROUND PEPPER), SAUCE PESTO WITHOUT NUTS (FRESH BASIL, OLIVE OIL, IMPORTED ROMANO CHEESE, (PASTEURIZED SHEEP MIK, ENZYMES, SALT), FRESH GARLIC, WATER, SPICES, CITRIC ACID.)

* 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

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