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QUINOA AND BUTTERNUT SALAD

Nutrition Facts

Serving Size 3 OZ

Calories 65

Calories from Fat - - -


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 1.2g 1% Tot. Carb. 13.1g 5%
Sat. Fat 0.5g 2% Dietary Fiber 1.8g 7%
Trans Fat 0g   Sugars 3.8g  
Cholesterol 2.9mg 1% Protein 1.9g  
Sodium 53.2mg 2%    
  • Protein   4%
  • Fat   1%
  • Carbohydrates   5%
  • Calcium   5%
  • Added Sugar  
  • Cholesterol   1%
  • Calories   3%
  • Total Sugars   3%
  • Dietary Fiber   7%
  • Iron   6%
  • Trans Fatty Acid  
  • Sodium   2%
  • Saturated Fat   2%
  • Mono Fat  

INGREDIENTS:  BUTTERNUT SQUASH, JUICE FRESH LEMON, FETA CHEESE (PASTEURIZED COW’S MILK AND SKIM MILK, SALT, ENZYMES AND VEGETABLE COAGULANT.), HERB FRESH PARSLEY CURLY BUNCH, QUINOA TRICOLOR (WHITE QUINOA, RED QUINOA, BLACK QUINOA), SPANISH ONION, RED ONION, RED FLOWERING KALE, CRANBERRIES DRIED UNSWEETENED (SUGAR, CRANBERRIES, POMEGRANATE JUICE CONCENTRATE, NATURAL FLAVOR (REFINED SUNFLOWER OIL IS USED AS A PROCESSING AID). ), DRESSING MUSTARD GREY POUPON 48oz (DISTILLED WHITE VINEGAR, MUSTARD SEED, WATER, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, FRUIT PECTIN, SUGAR, SPICES), HONEY, PEELED FRESH GARLIC, OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.), OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.), GROUND BLACK PEPPER, KOSHER SALT

* 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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