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Nutrition Report
CHICKEN BACON RANCH PIZZA
Nutrition Facts
Serving Size 4 SLICE
Calories 1536
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 67.7g | 87% | Tot. Carb. 131.8g | 48% |
| Sat. Fat 29.9g | 136% | Dietary Fiber 1.7g | 6% |
| Trans Fat 0g | Sugars 8.9g | ||
| Cholesterol 233.9mg | 78% | Protein 85.1g | |
| Sodium 3988.9mg | 173% |
- Protein 170%
- Fat 87%
- Carbohydrates 48%
- Calcium 88%
- Added Sugar 0%
- Cholesterol 78%
- Calories 77%
- Total Sugars 7%
- Dietary Fiber 6%
- Iron 22%
- Trans Fatty Acid
- Sodium 173%
- Saturated Fat 136%
- Mono Fat
INGREDIENTS: 12" PIZZA CRUST (WHEAT FLOUR, WATER, RICE FOUR, SOURDOUGH STARTER, SEA SALT, YEAST, DEXTRIN, SUNFLOWER LECITHIN. MAY CONTAIN: EGG, MILK, SESAME, SOY), PIZZA SAUCE (CRUSHED TOMATOES (TOMATOES,TOMATO JUICE,ACIDITY REGULATOR, CITRIC ACID), OLIVE AND CANOLA OIL BLEND (CANOLA OIL, VIRGIN OLIVE OIL.), KOSHER SALT, FINE BLACK PEPPER, OREGANO LEAVES), 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).), COOKED DICED CHICKEN (BONELESS, SKINLESS DICED DARK AND WHITE CHICKEN, WATER, RICE STARCH, VINEGAR, SEASONING (MALTODEXTRIN, YEAST EXTRACT, CHICKEN STOCK, SALT AND FLAVORS).), PORK BACON (PORK BACON CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, LIQUID SMOKE, SODIUM ERYTHORBATE, SODIUM NITRITE.), RANCH DRESSING (SOYBEAN OIL, WATER, CULTURED BUTTERMILK, EGG YOLK, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF SALT, MONOSODIUM GLUTAMATE, MODIFIED CORN STARCH, BUTTERMILK SOLIDS, SUGAR, GARLIC (DRIED), XANTHAN GUM, SPICE, CITRIC ACID, ONION, * SORBIC ACID (PRESERVATIVE), CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR), NATURAL FLAVOR, EGG WHITES.)
ALLERGENS: Milk, Eggs, 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
