Seasonal Roasted Vegetables
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
59
% Daily Value*
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 79.1mg
3%
Total Carbohydrate 12.5g
10%
Dietary Fiber 2.6g
8%
Total Sugars 4.1g
Includes 0g Added Sugars
Protein 2.3g
4%
Vitamin D 0mcg
0%
Calcium 45.7mg
4%
Iron 0.8mg
4%
Potassium 402.4mg
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:  Sweet Potatoes, Butternut Squash, Broccoli, Cauliflower Buds, Rainbow Carrots, Brussels Sprouts, Olive Oil & Canola Oil Blend, Sea Salt, Black Pepper
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.
Seasonal Roasted Vegetables
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
59
Amount/serving
% Daily Value*
Total Fat 0.7g
1%
Saturated Fat 0.1g
1%
Trans Fat 0g
Cholesterol 0mg
Sodium 79.1mg
3%
Amount/serving
% Daily Value*
Total Carbohydrate 12.5g
10%
Dietary Fiber 2.6g
8%
Total Sugars 4.1g
Includes 0g Added Sugars
Protein 2.3g
3%
Vitamin D 0mcg 0% • Calcium 45.7mg 4% • Iron 0.8mg 4% • Potassium 402.4mg 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:  Sweet Potatoes, Butternut Squash, Broccoli, Cauliflower Buds, Rainbow Carrots, Brussels Sprouts, Olive Oil & Canola Oil Blend, Sea Salt, Black Pepper
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.