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Nutrition Report
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DELI MEAT
Nutrition Facts
Serving Size 3 OZ
Calories 117
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 8.3g | 21% | Tot. Carb. 0.6g | 0% |
| Sat. Fat 5.8g | 22% | Dietary Fiber 0g | 0% |
| Trans Fat 0g | Sugars 0.1g | ||
| Cholesterol 29.2mg | Protein 10.5g | ||
| Sodium 541.4mg | 42% |
- Protein 19%
- Fat 21%
- Carbohydrates 0%
- Calcium 12%
- Cholesterol
- Trans Fatty Acid
- Calories 5%
- Total Sugars 0%
- Dietary Fiber 0%
- Iron 1%
- Saturated Fat 22%
- Sodium 42%
- Mono Fat
- Poly Fat
INGREDIENTS: TURKEY CATERING BREAST S/OFF (TURKEY BREAST, WATER, CONTAINS 2% OR LESS OF DEXTROSE, SALT, CARRAGEENAN, SODIUM PHOSPHATE.), CHEESE AMERICAN SLCD YELLOW (SKIM MILK, AMERICAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), PALM OIL, CASEIN (MILK PROTEIN), MODIFIED FOOD STARCH, SODIUM CITRATE, SALT, NATURAL FLAVOR, WHEY, CITRIC ACID, SORBIC ACID (AS A PRESERVATIVE), ARTIFICIAL COLOR, LECITHIN (SOY)), CHEESE PROVOLONE 12LB PIECE (PASTEURIZED MILK, CHEESE CULTURE, SALT, AND ENZYMES.), THUMANN HAM BOILED CASH ONLY (HAM, CURED WITH WATER, SALT, DEXTROSE, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRATE, FLAVORINGS.), SALAMI GENOA (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF DEXTROSE, WATER, SPICES, SODIUM ASCORBATE, LACTIC ACID STARTER CULTURE, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID.), THUMANN HAM CAPICOLA HOT -(DRY) (HAM, CURED WITH WATER, SALT, DEXTROSE, CORN SYRUP, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRATE, FLAVORINGS. COATED WITH SPICES, DEXTROSE, PAPRIKA.)
* 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