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Nutrition Report
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BUTTERNUT SQUASH & RED LENTIL SOUP
Nutrition Facts
Serving Size 6 OZ
Calories 150
Calories from Fat 1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 4.7g | 6% | Tot. Carb. 23.6g | 9% |
| Sat. Fat 0.6g | 3% | Dietary Fiber 5.5g | 20% |
| Trans Fat 0g | Sugars 4.5g | ||
| Cholesterol 0mg | 0% | Protein 4.4g | |
| Sodium 411.7mg | 18% |
- Protein 9%
- Fat 6%
- Carbohydrates 9%
- Calcium 5%
- Added Sugar 2%
- Cholesterol 0%
- Calories 7%
- Total Sugars 3%
- Dietary Fiber 20%
- Iron 14%
- Trans Fatty Acid
- Sodium 18%
- Saturated Fat 3%
- Mono Fat
INGREDIENTS: WATER, BUTTERNUT SQUASH, VEG DRY LENTILS RED, POTATO, SPANISH ONION, CARROT, CELERY, VEGETABLE BASE (DEHYDRATED VEGETABLES (ONION, TOMATO, CARROT, CELERY, BELL PEPPER, LEEK AND GARLIC), SALT, SUGAR, MALTODESTRIN, YEAST EXTRACT, PALM OIL, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE, NATURAL FLAVORS, AND EXTRACTIVES OF TURMERIC), LEMON, OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.), GROUND CUMIN, PEELED FRESH GARLIC, SMOKED PAPRIKA, CAYENNE PEPPER
* 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