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Nutrition Report
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ROASTED VEGETABLE FLATBREAD
Nutrition Facts
Serving Size 1 EACH
Calories 887
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 41.5g | 53% | Tot. Carb. 86.9g | 32% |
| Sat. Fat 17.7g | 80% | Dietary Fiber 7.5g | 27% |
| Trans Fat 0g | Sugars 14g | ||
| Cholesterol 81mg | 27% | Protein 39.6g | |
| Sodium 1724.4mg | 75% |
- Protein 79%
- Fat 53%
- Carbohydrates 32%
- Calcium 64%
- Added Sugar 0%
- Cholesterol 27%
- Calories 44%
- Total Sugars 11%
- Dietary Fiber 27%
- Iron 27%
- Trans Fatty Acid
- Sodium 75%
- Saturated Fat 80%
- 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.), 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).), SPANISH ONION, RED BELL PEPPER, YELLOW SQUASH, ZUCCHINI SQUASH, PRD ARUGALA BABY, DRESSING BALSAMIC VINGRETTE (WATER, HIGH FRUCTOSE CORN SYRUP, BALSAMIC VINEGAR, RED WINE VINEGAR, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), OLIVE OIL, CONTAINS LESS THEN 2% OF SALT, GARLIC (DRIED), XANTHAN GUM, SPICE, SODIUM ALGINATE, PROPYLENE GLYCOL ALGINATE, CALCIUM DISODIUM EDTA (TO PROTECT FLAVOR). SULFITING AGENTS.), SHREDDED CARROT, OIL OLIVE PURE, GROUND BLACK PEPPER, KOSHER SALT
* 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
