Menus
Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
THREE CHILI'S NACHOS
Nutrition Facts
Serving Size 1 EACH
Calories 703
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 36.4g | 91% | Tot. Carb. 85.9g | 66% |
| Sat. Fat 8.6g | 32% | Dietary Fiber 8.8g | 26% |
| Trans Fat 1g | Sugars 4.8g | ||
| Cholesterol 20.6mg | Protein 14.3g | ||
| Sodium 1194mg | 92% |
- Protein 25%
- Fat 91%
- Carbohydrates 66%
- Calcium 31%
- Cholesterol
- Trans Fatty Acid
- Calories 29%
- Total Sugars 4%
- Dietary Fiber 26%
- Iron 13%
- Saturated Fat 32%
- Sodium 92%
- Mono Fat
- Poly Fat
INGREDIENTS: TORTILLA CORN TRI COLOR, GUACAMOLE WESTERN STYLE, ROASTED CORN PICO DE GALLO (PICO DE GALLO FRESH, PRD CORN ON THE COB/YELLOW, JUICE FRESH LIME NATURAL, HERB FRESH CILANTRO BUNCH, KOSHER SALT, BLACK PEPPER), QUESO BLANCO SAUCE (CHEESE AMERICAN LOAF 30#, MILK WHOLE 5GAL, BUTTER PRINT SOLIDS 36/1lb, ONION POWDER, GROUND CUMIN, GARLIC POWDER, CHILI POWDER (CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE (TO MAKE FREE FLOWING), AND GARLIC.), CAYENNE PEPPER), MILK SOUR CREAM 5LB (CULTURED PASTEURIZED LIGHT CREAM, NONFAT MILK, AND ENZYMES)
* 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