Stir Fried Vegetables
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
42
% Daily Value*
Total Fat 1.1g
1%
Saturated Fat 0.2g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 66.7mg
3%
Total Carbohydrate 7.3g
6%
Dietary Fiber 2.1g
6%
Total Sugars 3.8g
Includes 0.1g Added Sugars
0%
Protein 2.2g
4%
Vitamin D 0mcg
0%
Calcium 37.9mg
3%
Iron 0.7mg
4%
Potassium 391mg
8%
* 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:  Zucchini, Cauliflower Buds, Shredded Cabbage, Broccoli, Red Peppers, Shredded Carrots, Celery, Tamari Sauce (water, soybeans, salt, sugar), Olive Oil & Canola Oil Blend
ALLERGENS:  Soybeans
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.
Stir Fried Vegetables
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
42
Amount/serving
% Daily Value*
Total Fat 1.1g
1%
Saturated Fat 0.2g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 66.7mg
3%
Amount/serving
% Daily Value*
Total Carbohydrate 7.3g
6%
Dietary Fiber 2.1g
6%
Total Sugars 3.8g
Includes 0.1g Added Sugars
0%
Protein 2.2g
3%
Vitamin D 0mcg 0% • Calcium 37.9mg 3% • Iron 0.7mg 4% • Potassium 391mg 8%
* 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:  Zucchini, Cauliflower Buds, Shredded Cabbage, Broccoli, Red Peppers, Shredded Carrots, Celery, Tamari Sauce (water, soybeans, salt, sugar), Olive Oil & Canola Oil Blend
ALLERGENS:  Soybeans
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.