Chicken Sausage
Nutrition Facts
1 servings per container
Serving size
2 each
Amount per serving
Calories
30
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.4g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 60mg
3%
Total Carbohydrate 4.8g
4%
Dietary Fiber 0.3g
1%
Total Sugars 0.6g
Includes 0g Added Sugars
Protein 1g
2%
Vitamin D 0mcg
0%
Calcium 5mg
0%
Iron 0.2mg
1%
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:  Naan
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.
Chicken Sausage
Nutrition Facts
1 servings per container
Serving size
2 each
Calories
per serving
30
Amount/serving
% Daily Value*
Total Fat 0.8g
1%
Saturated Fat 0.4g
1%
Trans Fat - - -
Cholesterol 0mg
Sodium 60mg
3%
Amount/serving
% Daily Value*
Total Carbohydrate 4.8g
4%
Dietary Fiber 0.3g
1%
Total Sugars 0.6g
Includes 0g Added Sugars
Protein 1g
3%
Vitamin D 0mcg 0% • Calcium 5mg 0% • Iron 0.2mg 1% • 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:  Naan
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.