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