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Nutrition Report
ROASTED VEGETABLE FLATBREAD
Nutrition Facts
Serving Size 1 HALF
Calories 523
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
| Amount/Serving | %DV* | Amount/Serving | %DV* |
|---|---|---|---|
| Total Fat 21.4g | 27% | Tot. Carb. 59.4g | 22% |
| Sat. Fat 8.8g | 40% | Dietary Fiber 4.3g | 15% |
| Trans Fat 0g | Sugars 6.9g | ||
| Cholesterol 40.5mg | 14% | Protein 22.9g | |
| Sodium 921.2mg | 40% |
- Protein 46%
- Fat 27%
- Carbohydrates 22%
- Calcium 32%
- Added Sugar 0%
- Cholesterol 14%
- Calories 26%
- Total Sugars 5%
- Dietary Fiber 15%
- Iron 18%
- Trans Fatty Acid
- Sodium 40%
- Saturated Fat 40%
- 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, BABY ARUGULA, 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, OLIVE OIL, 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
