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Nutrition Report

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HALAL BEEF & LAMB GYRO

Nutrition Facts

Serving Size 1 EACH

Calories 622

Calories from Fat 0


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 30.2g 39% Tot. Carb. 58.1g 21%
Sat. Fat 2g 9% Dietary Fiber 5.3g 19%
Trans Fat 0g   Sugars 11.4g  
Cholesterol 70.2mg 23% Protein 31.7g  
Sodium 1579.2mg 69%    
  • Protein   63%
  • Fat   39%
  • Carbohydrates   21%
  • Calcium   10%
  • Added Sugar   0%
  • Cholesterol   23%
  • Calories   31%
  • Total Sugars   9%
  • Dietary Fiber   19%
  • Iron   25%
  • Trans Fatty Acid  
  • Sodium   69%
  • Saturated Fat   9%
  • Mono Fat  

INGREDIENTS:  LAMB & BEEF GYRO CONE (BEEF, LAMB, WATER, BREAD CRUMBS (WHEAT FLOUR, SUGAR, SALT, SOYBEAN OIL, YEAST), SOY PROTEIN CONCENTRATE, SALT, MONOSODIUM GLUTAMATE, SPICES, AND NATURAL FLAVORINGS. ), BREAD PANINI ROUND GRILLED (UNBLEACHED UNBROMATED ENRICHED WHEAT FLOUR [NIACIN (B-COMPLEX VITAMIN), REDUCED IRON, THIAMIN (B1 VITAMIN), RIBOFLAVIN (B2 VITAMIN), FOLIC ACID], AND WATER. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING INGREDIENTS: CALCIUM PROPIONATE (A PRESERVATIVE), CORN SYRUP SOLIDS, ENZYMES, FUMARIC ACID, GUAR GUM, SALT, SESAME FLOUR, SODIUM BICARBONATE, SORBIC ACID (A PRESERVATIVE), SOYBEAN OIL, SOY FLOUR, SUGAR, SUNFLOWER OIL, VEGETABLE MONOGLYCERIDES, WHOLE WHEAT FLOUR AND YEAST.), SHREDDED LETTUCE, TOMATO, RED ONION

* 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 nutrition@dining.rutgers.edu

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