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Nutrition Report

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FRENCH TOAST

Nutrition Facts

Serving Size 2 EACH

Calories 262

Calories from Fat - - -


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

Amount/Serving %DV* Amount/Serving %DV*
Total Fat 6.6g 8% Tot. Carb. 41.3g 15%
Sat. Fat 2g 9% Dietary Fiber 1.7g 6%
Trans Fat 0g   Sugars 9.4g  
Cholesterol 100.3mg 33% Protein 8.7g  
Sodium 343.1mg 15%    
  • Protein   17%
  • Fat   8%
  • Carbohydrates   15%
  • Calcium   6%
  • Added Sugar  
  • Cholesterol   33%
  • Calories   13%
  • Total Sugars   7%
  • Dietary Fiber   6%
  • Iron   14%
  • Trans Fatty Acid  
  • Sodium   15%
  • Saturated Fat   9%
  • Mono Fat  

INGREDIENTS:  WHITE SANDWICH BREAD (ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS LESS THAN 2% OF SUGAR, YEAST, SALT, SOYBEAN OIL, CALCIUM PROPIONATE, MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE (SSL), ASCORBIC ACID (VITAMIN C), ENZYMES (WHEAT)), LIQUID EGG (WHOLE EGGS, CITRIC ACID.), WHOLE MILK, GRANULATED SUGAR, CINNAMON, 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. )

ALLERGENS:  Milk, Eggs, Wheat, Soybeans

* 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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