*
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: Water, Broccoli, Heavy Cream, Onions, 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), Flour, Butter, White Pepper
ALLERGENS: Milk, Wheat, Gluten
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.
Cream of Broccoli Soup
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
120
Amount/serving
% Daily Value*
Total Fat
8.7g
11%
Saturated Fat
5.2g
19%
Trans Fat
0.2g
Cholesterol
27.9mg
Sodium
502.5mg
22%
Amount/serving
% Daily Value*
Total Carbohydrate
9.2g
7%
Dietary Fiber
0.4g
1%
Total Sugars
2.9g
Includes
0g
Added Sugars
Protein
3.1g
22%
Vitamin D
0.1mcg
0%
•
Calcium
51mg
4%
•
Iron
0.8mg
5%
•
Potassium
256.7mg
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: Water, Broccoli, Heavy Cream, Onions, 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), Flour, Butter, White Pepper
ALLERGENS: Milk, Wheat, Gluten
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.