Salmon Coulibiac
Nutrition Facts
1 servings per container
Serving size
6 oz
Amount per serving
Calories
328
% Daily Value*
Total Fat 20.7g
26%
Saturated Fat 4.9g
18%
Trans Fat 0g
Cholesterol 71mg
Sodium 123.2mg
5%
Total Carbohydrate 9.6g
7%
Dietary Fiber 1g
3%
Total Sugars 1.8g
Includes 0g Added Sugars
Protein 24.8g
44%
Vitamin D 0mcg
0%
Calcium 38.9mg
3%
Iron 1mg
6%
Potassium 506.2mg
11%
* 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:  Salmon Filet, Dough Sheets, Yellow Squash, Zucchini, Green Bell Peppers, Red Onion, Red Peppers, Eggs
ALLERGENS:  Eggs, Fish, Wheat, Soybeans
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.
Salmon Coulibiac
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
328
Amount/serving
% Daily Value*
Total Fat 20.7g
26%
Saturated Fat 4.9g
18%
Trans Fat 0g
Cholesterol 71mg
Sodium 123.2mg
5%
Amount/serving
% Daily Value*
Total Carbohydrate 9.6g
7%
Dietary Fiber 1g
3%
Total Sugars 1.8g
Includes 0g Added Sugars
Protein 24.8g
5%
Vitamin D 0mcg 0% • Calcium 38.9mg 3% • Iron 1mg 6% • Potassium 506.2mg 11%
* 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:  Salmon Filet, Dough Sheets, Yellow Squash, Zucchini, Green Bell Peppers, Red Onion, Red Peppers, Eggs
ALLERGENS:  Eggs, Fish, Wheat, Soybeans
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.