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Nutrition Report
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GYRO FLATBREAD
Nutrition Facts
Serving Size 1 EACH
Calories 913
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 47.3g | 61% | Tot. Carb. 75.8g | 28% |
| Sat. Fat 22.2g | 101% | Dietary Fiber 3.7g | 13% |
| Trans Fat 0g | Sugars 4.3g | ||
| Cholesterol 141.7mg | 47% | Protein 49.3g | |
| Sodium 1641.3mg | 71% |
- Protein 99%
- Fat 61%
- Carbohydrates 28%
- Calcium 67%
- Added Sugar 0%
- Cholesterol 47%
- Calories 46%
- Total Sugars 3%
- Dietary Fiber 13%
- Iron 23%
- Trans Fatty Acid
- Sodium 71%
- Saturated Fat 101%
- Mono Fat
INGREDIENTS: PIZZA DOUGH (BLEACHED WHEAT FLOUR [ENRICHED (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, POTASSIUM BROMATE), WATER, CANOLA OIL, SALT, YEAST AND SUGAR.), MOZZARELLA CHEESE (BACIO LOW MOISTURE WHOLE MILK CHEESE (LOW MOISTURE MOZZARELLA CHEESE (CULTURED PASTEURIZED MILK, SKIM MILK, SALT, AND ENZYMES), BUFFALO SKIM MILK, POWDERED CELLULOSE (ADDED TO PREVENT CAKING), NATAMYCIN (ADDED AS A PRESERVATIVE).), CHEESE RICOTTA WHOLE MILK 3# (PASTEURIZED WHOLE MILK, STARTER AND SALT.), LAMB & BEEF GYRO CONE (BEEF, LAMB, WATER, BREAD CRUMBS (WHEAT FLOUR, SUGAR, SALT, SOYBEAN OIL, YEAST), SOY PROTEIN CONCENTRATE, SALT, MONOSODIUM GLUTAMATE, SPICES, AND NATURAL FLAVORINGS. ), FETA CHEESE (PASTEURIZED COW’S MILK AND SKIM MILK, SALT, ENZYMES AND VEGETABLE COAGULANT.), TOMATO, RED ONION, TZATZIKI SAUCE (GREEK YOGURT (PASTEURIZED COW'S AND GOAT'S MILK, CREAM, SKIM MILK, ACTIVE BACTERIAL CULTURES), CUCUMBER, CANOLA OIL, SALT, GARLIC), SHREDDED LETTUCE
* 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