Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

FALAFEL MEZZE

Nutrition Facts

Serving Size 12 OZ

Calories 734

Calories from Fat 0


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 22.7g 29% Tot. Carb. 107.3g 39%
Sat. Fat 4.7g 22% Dietary Fiber 25g 89%
Trans Fat 0g   Sugars 16.8g  
Cholesterol 12.1mg 4% Protein 29.1g  
Sodium 1653.6mg 72%    
  • Protein   58%
  • Fat   29%
  • Carbohydrates   39%
  • Calcium   24%
  • Added Sugar   0%
  • Cholesterol   4%
  • Calories   37%
  • Total Sugars   13%
  • Dietary Fiber   89%
  • Iron   49%
  • Trans Fatty Acid  
  • Sodium   72%
  • Saturated Fat   22%
  • Mono Fat  

INGREDIENTS:  FALAFEL (CHICKPEAS, WATER, PARSLEY, ONIONS, CILANTRO, SERRANO PEPPERS, GARLIC PUREE (GARLIC, CITRIC ACID), CONTAINS 2% OR LESS OF: SALT, SPICES, RICE FLOUR, XANTHAN GUM.), 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.), HUMMUS (COOKED CHICKPEAS (CHICKPEAS, WATER), TAHINI (GROUND SESAME), CANOLA OIL, LESS THAN 2%: NATURAL FLAVORS, SEA SALT, DRIED ROASTED GARLIC, CITRIC ACID, SPICE.), SHREDDED LETTUCE, TZATZIKI SAUCE (GREEK YOGURT (PASTEURIZED COW'S AND GOAT'S MILK, CREAM, SKIM MILK, ACTIVE BACTERIAL CULTURES), CUCUMBER, CANOLA OIL, SALT, GARLIC), TOMATO, RED ONION, FRYING OIL (EXPELLER PRESSED CANOLA OIL.)

* 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

>Back