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Nutrition Report

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SPANAKOPITA MEZZE

Nutrition Facts

Serving Size 1 EACH

Calories 571

Calories from Fat 0


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 19.6g 25% Tot. Carb. 86.7g 32%
Sat. Fat 6.2g 28% Dietary Fiber 9.1g 32%
Trans Fat 0g   Sugars 11.3g  
Cholesterol 7.4mg 2% Protein 16.3g  
Sodium 1293.7mg 56%    
  • Protein   33%
  • Fat   25%
  • Carbohydrates   32%
  • Calcium   18%
  • Added Sugar   0%
  • Cholesterol   2%
  • Calories   29%
  • Total Sugars   9%
  • Dietary Fiber   32%
  • Iron   44%
  • Trans Fatty Acid  
  • Sodium   56%
  • Saturated Fat   28%
  • Mono Fat  

INGREDIENTS:  MEZZE POTATO (POTATO FRIES SEASONED WAFFLE (POTATOES, VEGETABLE OIL (SOYBEAN, CANOLA, AND/OR COTTONSEED OILS), FOOD STARCH-MODIFIED, CONTAINS LESS THAN 2% OF COLOR (PAPRIKA OLEORESIN, TURMERIC OLEORESIN), CORN STARCH, DEXTRIN, DEXTROSE, GARLIC POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), ONION POWDER, RICE FLOUR, SALT, SPICES, XANTHAN GUM, DISODIUM DIHYDROGEN PYROPHOSPHATE (TO MAINTAIN NATURAL COLOR).), 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.), HERBED FETA CHEESE (HERB FRESH PARSLEY CURLY BUNCH, FRU PRD LEMONS 95 CT, FETA CHEESE (PASTEURIZED COW’S MILK AND SKIM MILK, SALT, ENZYMES AND VEGETABLE COAGULANT.), CILANTRO, PEELED FRESH GARLIC, OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.)), GRAPE TOMATOES, SHREDDED LETTUCE, RED ONION)

* 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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