Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

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

>Back