Roast Prime Rib Au Jus
Nutrition Facts
1 servings per container
Serving size
8 oz
Amount per serving
Calories
423
% Daily Value*
Total Fat 20.6g
26%
Saturated Fat 8.2g
30%
Trans Fat 0g
Cholesterol 128.1mg
Sodium 138.2mg
6%
Total Carbohydrate 0.5g
0%
Dietary Fiber 0.1g
0%
Total Sugars 0.1g
Includes 0g Added Sugars
Protein 55g
98%
Vitamin D 0mcg
0%
Calcium 21.2mg
2%
Iron 4.4mg
25%
Potassium 728.1mg
15%
* 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:  Beef Ribeye, Veal Stock (Water, Veal Bones, Tomato Paste, Leeks, Carrots, Celery, Spanish Onions, Thyme, Parsley, Black Pepper, Bay Leaves), 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.
Roast Prime Rib Au Jus
Nutrition Facts
1 servings per container
Serving size
8 oz
Calories
per serving
423
Amount/serving
% Daily Value*
Total Fat 20.6g
26%
Saturated Fat 8.2g
30%
Trans Fat 0g
Cholesterol 128.1mg
Sodium 138.2mg
6%
Amount/serving
% Daily Value*
Total Carbohydrate 0.5g
0%
Dietary Fiber 0.1g
0%
Total Sugars 0.1g
Includes 0g Added Sugars
Protein 55g
6%
Vitamin D 0mcg 0% • Calcium 21.2mg 2% • Iron 4.4mg 25% • Potassium 728.1mg 15%
* 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:  Beef Ribeye, Veal Stock (Water, Veal Bones, Tomato Paste, Leeks, Carrots, Celery, Spanish Onions, Thyme, Parsley, Black Pepper, Bay Leaves), 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.