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Nutrition Report
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KINGS HAWAIIAN BREAKFAST SANDWICH
Nutrition Facts
Serving Size 1 EACH
Calories 588
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving | %DV* | Amount/Serving | %DV* |
---|---|---|---|
Total Fat 33g | 42% | Tot. Carb. 43g | 16% |
Sat. Fat 16.8g | 76% | Dietary Fiber 1g | 4% |
Trans Fat 0.1g | Sugars 16g | ||
Cholesterol 281.3mg | 94% | Protein 26.9g | |
Sodium 1209.9mg | 53% |
- Protein 54%
- Fat 42%
- Carbohydrates 16%
- Calcium 42%
- Added Sugar 0%
- Cholesterol 94%
- Calories 29%
- Total Sugars 12%
- Dietary Fiber 4%
- Iron 21%
- Trans Fatty Acid
- Sodium 53%
- Saturated Fat 76%
- Mono Fat
INGREDIENTS: FRZ EGG PATTY SCRAMBLE (WHOLE EGGS, WHEY, SKIM MILK, SOYBEAN OIL, CONTAINS 2% OR LESS OF THE FOLLOWING: DICALCIUM PHOSPHATE, SALT, SODIUM BICARBONATE, XANTHAN GUM, NATURAL BUTTER FLAVOR, CITRIC ACID, LIQUID PEPPER EXTRACT), ROLL KINGS HAWAIIAN SANDWICH (ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR,, NIACIN, REDUCED IRON,THIAMIN MONONITRATE, RIBOFLAVIN,FOLIC ACID) WATER, SUGAR, BUTTER ( PASTEURIZED CREAM, SALT) EGGS, CONTAINS LESS THAT 2% OF THE FOLLOWING: SODIUM SILICOALUMINATE, POTATO FLOUR, YEAST, SORBITAN MONOSTEARATE, ASCORBIC ACID ( ADDED AS A DOUGH CONDITIONER), WHEY, CORN FLOUR, MONO-CALCIUM PHOSPHATE, SOY FLOUR, NONFAT MILK, WHEAT GLUTEN, SALT,DATEM, CALCIUM SILICATE, (ANTI-CAKING), CALCIUM SULFATE, AMMONIUM SULFATE, SODIUM STEAROYL LACTYLATE, SORBIC ACID (PRESERVATIVE), MONO-& DIGLYCERIDES, WHEAT STARCH, ENZYMES.), FRZ SAUSAGE PATTY 1.33OZ COOKED (PORK CONTAINS 2% OR LESS OF SALT, WATER, SPICES, DEXTROSE, CITRIC ACID, PROPYL GALLATE, BHT.), CHEESE AMERICAN SLCD YELLOW (CULTURED MILK AND SKIM MILK, CREAM, NATURAL FLAVOR, SODIUM CITRATE, SALT, ANNATTO AND PAPRIKA (COLOR), ENZYMES, SORBIC ACID (PRESERVATIVE), SOY LECITHIN (ANTI-STICKING AGENT) )
* 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