Menus
Nutrition Report
How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/
SCRAMBLED EGG PLATTER
Nutrition Facts
Serving Size 1 EACH
Calories 697
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 40g | 51% | Tot. Carb. 52.1g | 19% |
Sat. Fat 13.6g | 62% | Dietary Fiber 3g | 11% |
Trans Fat 0.6g | Sugars 3.3g | ||
Cholesterol 456.1mg | 152% | Protein 32.1g | |
Sodium 1738.4mg | 76% |
- Protein 64%
- Fat 51%
- Carbohydrates 19%
- Calcium 8%
- Added Sugar
- Cholesterol 152%
- Calories 35%
- Total Sugars 3%
- Dietary Fiber 11%
- Iron 30%
- Trans Fatty Acid
- Sodium 76%
- Saturated Fat 62%
- Mono Fat
INGREDIENTS: SCRAMBLED EGGS (EGG LIQUID 2/20lb CASE (WHOLE EGGS, CITRIC ACID.), MILK WHOLE 5GAL, VEGAN BUTTER ALTERNATIVE (SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, SALT, SOY LECITHIN, TBHQ AND CITRIC ACID ADDED TO HELP PRESERVE FRESHNESS, NATURAL AND ARTIFICIAL FLAVOR, BETA-CAROTENE (COLOR), DIMETHYLPOLYSILOXANE. )), POTATO TATER TOT (POTATOES, VEGETABLE OIL (SOYBEAN, CANOLA, AND OR COTTONSEED OILS), CONTAINS LESS THAN 2% OF DEXTROSE, SALT, DISODIUM DIHYDROGEN PYROPHOSPHATE (TO MAINTAIN NATURAL COLOR).), FRZ SAUSAGE PATTY 1.33OZ COOKED (PORK CONTAINS 2% OR LESS OF SALT, WATER, SPICES, DEXTROSE, CITRIC ACID, PROPYL GALLATE, BHT.), BISCUIT BUTTERMILK RTE (ENRICHED FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, VEGETABLE OIL (PALM AND/OR PALM KERNEL OIL) SUGAR, BUTTERMILK, BAKING SODA, SALT, SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, SODIUM ACID PYROPHOSPHATE, MODIFIED CORN STARCH, PECTIN, WHEY PROTEIN.)
* 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