Lentil & Vegetable Curry
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
136
% Daily Value*
Total Fat 3.8g
5%
Saturated Fat 2.9g
11%
Trans Fat 0g
Cholesterol 0mg
Sodium 818.3mg
36%
Total Carbohydrate 19.8g
15%
Dietary Fiber 6.7g
20%
Total Sugars 4.4g
Includes 0g Added Sugars
Protein 7.3g
13%
Vitamin D 0mcg
0%
Calcium 33.3mg
3%
Iron 2.7mg
15%
Potassium 408.4mg
9%
* 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:  Lentils, Coconut Milk, Zucchini, Cauliflower Buds, Diced Tomatoes, Carrots, Spanish Onions, Sugar, Black Pepper, Kosher Salt, Garlic, Curry Powder, Garam Masala, Olive Oil & Canola Oil Blend, Cardamom
ALLERGENS:  Ingredients include coconut
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.
Lentil & Vegetable Curry
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
136
Amount/serving
% Daily Value*
Total Fat 3.8g
5%
Saturated Fat 2.9g
11%
Trans Fat 0g
Cholesterol 0mg
Sodium 818.3mg
36%
Amount/serving
% Daily Value*
Total Carbohydrate 19.8g
15%
Dietary Fiber 6.7g
20%
Total Sugars 4.4g
Includes 0g Added Sugars
Protein 7.3g
36%
Vitamin D 0mcg 0% • Calcium 33.3mg 3% • Iron 2.7mg 15% • Potassium 408.4mg 9%
* 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:  Lentils, Coconut Milk, Zucchini, Cauliflower Buds, Diced Tomatoes, Carrots, Spanish Onions, Sugar, Black Pepper, Kosher Salt, Garlic, Curry Powder, Garam Masala, Olive Oil & Canola Oil Blend, Cardamom
ALLERGENS:  Ingredients include coconut
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.