Corn Bread
Nutrition Facts
1 servings per container
Serving size
1 slice
Amount per serving
Calories
20
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.3g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 47.4mg
2%
Total Carbohydrate 2.9g
2%
Dietary Fiber 0g
Total Sugars 0g
Includes 0g Added Sugars
Protein 0.4g
1%
Vitamin D 0mcg
Calcium 2.5mg
0%
Iron 0.7mg
4%
Potassium 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Corn Bread
ALLERGENS:  Milk, Eggs, Wheat, Soybeans, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Corn Bread
Nutrition Facts
1 servings per container
Serving size
1 slice
Calories
per serving
20
Amount/serving
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.3g
1%
Trans Fat - - -
Cholesterol - - -
Sodium 47.4mg
2%
Amount/serving
% Daily Value*
Total Carbohydrate 2.9g
2%
Dietary Fiber - - -
Total Sugars - - -
Includes 0g Added Sugars
Protein 0.4g
2%
Vitamin D 0mcg • Calcium 2.5mg 0% • Iron 0.7mg 4% • Potassium 0mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Corn Bread
ALLERGENS:  Milk, Eggs, Wheat, Soybeans, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.