*
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: Chayote, Yellow Squash, Zucchini, Chili Peppers, Spanish Onions, Tomato Paste, Garlic, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric), Oregano Leaves
ALLERGENS:
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.
Chayote with Green Chili
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
40
Amount/serving
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
0%
Trans Fat
0g
Cholesterol
0mg
Sodium
270.6mg
12%
Amount/serving
% Daily Value*
Total Carbohydrate
8.4g
6%
Dietary Fiber
2.9g
9%
Total Sugars
3g
Includes
0g
Added Sugars
Protein
1.3g
12%
Vitamin D
0mcg
0%
•
Calcium
40.6mg
3%
•
Iron
0.9mg
5%
•
Potassium
233.6mg
5%
*
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: Chayote, Yellow Squash, Zucchini, Chili Peppers, Spanish Onions, Tomato Paste, Garlic, Vegetable Base (Dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, extractcs of turmeric), Oregano Leaves
ALLERGENS:
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.