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Nutrition Report

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FRENCH TOAST STICKS

Nutrition Facts

Serving Size 5 EACH

Calories 507

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 32.3g 41% Tot. Carb. 49.5g 18%
Sat. Fat 5.6g 25% Dietary Fiber 1.7g 6%
Trans Fat - - - g   Sugars 11.9g  
Cholesterol 0mg 0% Protein 7.2g  
Sodium 513.6mg 22%    
  • Protein   14%
  • Fat   41%
  • Carbohydrates   18%
  • Calcium   5%
  • Added Sugar  
  • Cholesterol   0%
  • Calories   25%
  • Total Sugars   9%
  • Dietary Fiber   6%
  • Iron   13%
  • Trans Fatty Acid  
  • Sodium   22%
  • Saturated Fat   25%
  • Mono Fat  

INGREDIENTS:  FRENCH TOAST STICKS (WHOLE WHEAT BREAD (WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], SUGAR, WHEAT GLUTEN, YEAST. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SOYBEAN OIL, SALT, CALCIUM PROPIONATE [PRESERVATIVE], DATEM, GRAIN VINEGAR, CITRIC ACID, SOY LECITHIN), WATER, WHOLE WHEAT BATTER (WHOLE WHEAT FLOUR, SUGAR, ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], MODIFIED CORNSTARCH. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CINNAMON, NUTMEG, EGG, SKIM MILK, SALT, SOYBEAN OIL, NATURAL AND ARTIFICIAL FLAVOR, LEAVENING [SODIUM BICARBONATE], CORN SYRUP SOLIDS, MODIFIED CELLULOSE, SOY LECITHIN), COATING (UNBLEACHED ENRICHED WHEAT FLOUR [UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SUGAR, LEAVENING [MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE], SALT, YEAST), SOYBEAN OIL, CINNAMON SUGAR (SUGAR, CINNAMON). THIS PRODUCT IS PRODUCED IN A NUT-FREE FACILITY. ), FRYING OIL (EXPELLER PRESSED CANOLA OIL.)

* 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

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