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Nutrition Report
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KING'S HAWAIIAN PRETZEL ROLL
Nutrition Facts
Serving Size 1 EACH
Calories 220
Calories from Fat 11
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 6g | 8% | Tot. Carb. 34g | 12% |
| Sat. Fat 2.5g | 11% | Dietary Fiber 0.5g | 2% |
| Trans Fat 0g | Sugars 12g | ||
| Cholesterol 25mg | 8% | Protein 7g | |
| Sodium 760mg | 33% |
- Protein 14%
- Fat 8%
- Carbohydrates 12%
- Calcium 5%
- Added Sugar 22%
- Cholesterol 8%
- Calories 11%
- Total Sugars 9%
- Dietary Fiber 2%
- Iron 11%
- Trans Fatty Acid
- Sodium 33%
- Saturated Fat 11%
- Mono Fat
INGREDIENTS: KING'S HAWAIIAN PRETZEL ROLL (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, MARGARINE [SOYBEAN OIL, PALM OIL, WATER, SALT, CONTAINS 2% OR LESS OF: BUTTER, SWEET CREAM BUTTERMILK SOLICS, MONO- & DIGLYCERIDES, SOYBEAN LECITHIN, NATURAL FLAVOR, CITRIC ACID, BETA CAROTENE (COLOR), VITAMIN A PALMITATE], SALT, EGGS, WHEAT GLUTEN, CONTAINS 2% OR LESS OF THE FOLLOWING: SODIUM SILICOALUMINATE, FULLY HYDROGENATED VEGETABLE OIL (ONE OR MORE OF THE FOLLOWING: SOYBEAN OIL, PALM OIL, COCONUT OIL, AND COTTONSEED OIL), PEA PROTEIN, SUNFLOWER OIL, MALTODEXTRIN, DEXTROSE, POTATO FLOUR, YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER), WHEY, CORN FLOUR, MONOCALCIUM PHOSPHATE, ENZYMES, SOY FLOUR, NONFAT MILK, NATURAL FLAVOR, DATEM, CALCIUM SILICATE (ANTI-CAKING), MONOCALCIUM PHOSPHATE MONOHYDRATE, SODIUM BICARBONATE, SODIUM STEAROYLLACTYLATE, SORBIC ACID (PRESERVATIVE), NONO- & DIGLYCERIDES, CALCIUM SULFATE, AMMONIUM SULFATE, SODIUM HYDROXIDE, WHEAT STARCH, AND CALCIUM PHOSPHATE. CONTAINS: EGG, MILK, SOY, WHEAT)
* 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
