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Nutrition Report
GYRO FLATBREAD
Nutrition Facts
Serving Size 1 HALF
Calories 643
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 32.8g | 42% | Tot. Carb. 54.7g | 20% |
| Sat. Fat 11.1g | 50% | Dietary Fiber 2.5g | 9% |
| Trans Fat 0g | Sugars 2.5g | ||
| Cholesterol 94.7mg | 32% | Protein 34.6g | |
| Sodium 1231.3mg | 54% |
- Protein 69%
- Fat 42%
- Carbohydrates 20%
- Calcium 34%
- Added Sugar 0%
- Cholesterol 32%
- Calories 32%
- Total Sugars 2%
- Dietary Fiber 9%
- Iron 17%
- Trans Fatty Acid
- Sodium 54%
- Saturated Fat 50%
- 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.), 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. ), 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).), WHOLE MILK RICOTTA CHEESE (PASTEURIZED WHOLE MILK, STARTER AND SALT.), FETA CHEESE (PASTEURIZED COW’S MILK AND SKIM MILK, SALT, ENZYMES AND VEGETABLE COAGULANT.), TOMATOES, 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
ALLERGENS: Milk, Wheat, Soybeans
* 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
