Braised Swiss Chard
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
54
% Daily Value*
Total Fat 3.2g
4%
Saturated Fat 0.6g
2%
Trans Fat 0g
Cholesterol 0mg
Sodium 199.9mg
9%
Total Carbohydrate 5.6g
4%
Dietary Fiber 2.2g
7%
Total Sugars 1.7g
Includes 0g Added Sugars
Protein 2g
4%
Vitamin D 0mcg
0%
Calcium 57.8mg
4%
Iron 2.2mg
12%
Potassium 532.6mg
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:  Swiss Chard, White Vinegar, Shallots, Olive Oil & Canola Oil Blend, Garlic, 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.
Braised Swiss Chard
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
54
Amount/serving
% Daily Value*
Total Fat 3.2g
4%
Saturated Fat 0.6g
2%
Trans Fat 0g
Cholesterol 0mg
Sodium 199.9mg
9%
Amount/serving
% Daily Value*
Total Carbohydrate 5.6g
4%
Dietary Fiber 2.2g
7%
Total Sugars 1.7g
Includes 0g Added Sugars
Protein 2g
9%
Vitamin D 0mcg 0% • Calcium 57.8mg 4% • Iron 2.2mg 12% • Potassium 532.6mg 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:  Swiss Chard, White Vinegar, Shallots, Olive Oil & Canola Oil Blend, Garlic, 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.