*
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: Vegetable Dumpling (Filling: Spinach, Carrots, Cabbage, Corn, Water Chestnut, Soaked Vermicelli (Water, Sweet potato Starch), Soaked Mushroom (Water, Mushroom, Sulfites), Soybean Oil, Sesame Oil, Less Than 2% Of Salt, Textured Soy Flour, Ginger, Modified Corn Starch, Disodium 5?-inosinate, Disodium 5?-guanylate, Soy Sauce (Water, Soybeans, Wheat, Salt, Sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), White Pepper, Water. Wrapper: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Tapioca Starch, Less Than 2% Of Wheat Gluten, Soybean Oil, Salt. )
ALLERGENS: Wheat, Soybeans, Sesame, 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.
Vegetable Dumplings
Nutrition Facts
24 servings per container
Serving size
2 each
Calories
per serving
63
Amount/serving
% Daily Value*
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
- - -
Sodium
112.9mg
5%
Amount/serving
% Daily Value*
Total Carbohydrate
11.3g
9%
Dietary Fiber
0g
0%
Total Sugars
- - -
Includes
0g
Added Sugars
Protein
2.8g
5%
Vitamin D
0mcg
•
Calcium
0mcg
•
Iron
0mg
•
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: Vegetable Dumpling (Filling: Spinach, Carrots, Cabbage, Corn, Water Chestnut, Soaked Vermicelli (Water, Sweet potato Starch), Soaked Mushroom (Water, Mushroom, Sulfites), Soybean Oil, Sesame Oil, Less Than 2% Of Salt, Textured Soy Flour, Ginger, Modified Corn Starch, Disodium 5?-inosinate, Disodium 5?-guanylate, Soy Sauce (Water, Soybeans, Wheat, Salt, Sodium Benzoate: Less Than 1/10 Of 1% As A Preservative), White Pepper, Water. Wrapper: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Tapioca Starch, Less Than 2% Of Wheat Gluten, Soybean Oil, Salt. )
ALLERGENS: Wheat, Soybeans, Sesame, 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.