Roasted Vegetable Platter
Nutrition Facts
1 servings per container
Serving size
6 oz
Amount per serving
Calories
124
% Daily Value*
Total Fat 6.7g
9%
Saturated Fat 1.3g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 85.3mg
4%
Total Carbohydrate 14.6g
11%
Dietary Fiber 4.1g
12%
Total Sugars 7.6g
Includes 0g Added Sugars
Protein 2.6g
5%
Vitamin D 0mcg
0%
Calcium 32.4mg
2%
Iron 0.8mg
5%
Potassium 488.5mg
10%
* 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:  Beets, Carrots, Red Peppers, Mushrooms, Cauliflower Buds, Parsnips, Red Onion, Olive Oil & Canola Oil Blend, Black Pepper, Sea Salt
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.
Roasted Vegetable Platter
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
124
Amount/serving
% Daily Value*
Total Fat 6.7g
9%
Saturated Fat 1.3g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 85.3mg
4%
Amount/serving
% Daily Value*
Total Carbohydrate 14.6g
11%
Dietary Fiber 4.1g
12%
Total Sugars 7.6g
Includes 0g Added Sugars
Protein 2.6g
4%
Vitamin D 0mcg 0% • Calcium 32.4mg 2% • Iron 0.8mg 5% • Potassium 488.5mg 10%
* 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:  Beets, Carrots, Red Peppers, Mushrooms, Cauliflower Buds, Parsnips, Red Onion, Olive Oil & Canola Oil Blend, Black Pepper, Sea Salt
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.