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Nutrition Report

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MEZZE BOWL

Nutrition Facts

Serving Size 15 OZ

Calories 590

Calories from Fat 0


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 40.2g 52% Tot. Carb. 52.3g 19%
Sat. Fat 4g 18% Dietary Fiber 11.7g 42%
Trans Fat 0g   Sugars 6.6g  
Cholesterol 0.8mg 0% Protein 11g  
Sodium 1430.9mg 62%    
  • Protein   22%
  • Fat   52%
  • Carbohydrates   19%
  • Calcium   16%
  • Added Sugar   0%
  • Cholesterol   0%
  • Calories   29%
  • Total Sugars   5%
  • Dietary Fiber   42%
  • Iron   31%
  • Trans Fatty Acid  
  • Sodium   62%
  • Saturated Fat   18%
  • Mono Fat  

INGREDIENTS:  SALAD TABBOULI, FRESHLY MADE HUMMUS (CHICKPEAS (GARBANZO BEANS), PEELED FRESH GARLIC, LEMON, PASTE TAHINI (SESAME SEEDS), LEMON JUICE (WATER, LEMON JUICE CONCENTRATE AND LESS THAN 2% OF: LEMON OIL, SODIUM BENZOATE AND SODIUM METABISULFITE (PRESERVATIVES). CONTAINS SULFITES.), KOSHER SALT, WHITE GROUND PEPPER, GROUND CUMIN), BABA GHANOUSH (ROASTED EGGPLANT, TAHINI, LEMON JUICE, POMACE OIL (OLIVE OIL, SOYBEAN OIL), GARLIC, CUMIN, SUGAR, SALT, 1/10 OF 1% OF SODIUM BENZOATE, POTASSIUM SORBATE TO KEEP FRESHNESS), GRAPE LEAVES STUFFED (ONION, RICE, VINE LEAVES, WATER, SOYBEAN OIL, SALT, MINT, DILL, BLACK PEPPER, ACIDITY REGULATOR: CITRIC ACID (E330). ), PITTED KALAMATA OLIVES (OLIVES, WATER, SALT, VINEGAR, AND POTASSIUM SORBATE.), HORIATIKI GREEK SALAD (FETA CHEESE (PASTEURIZED COW’S MILK AND SKIM MILK, SALT, ENZYMES AND VEGETABLE COAGULANT.), RED ONION, GREEN BELL PEPPER, SEEDLESS CUCUMBERS, GRAPE TOMATOES, PITTED KALAMATA OLIVES (OLIVES, WATER, SALT, VINEGAR, AND POTASSIUM SORBATE.), RED WINE VINEGAR (RED WINE VINEGAR, POTASSIUM METABISULFITE (TO PRESERVE FRESHNESS). CONTAINS: SULFITES), PEELED FRESH GARLIC, GROUND BLACK PEPPER, KOSHER SALT, OREGANO LEAVES, OIL OLIVE PURE)

* 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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