Steamed Cabbage
Nutrition Facts
1 servings per container
Serving size
2 oz
Amount per serving
Calories
11
% Daily Value*
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 44.1mg
2%
Total Carbohydrate 2.3g
2%
Dietary Fiber 1.2g
4%
Total Sugars 2.1g
Includes 0g Added Sugars
Protein 0.9g
2%
Vitamin D 0mcg
0%
Calcium 25.4mg
2%
Iron 0.2mg
1%
Potassium 126.5mg
3%
* 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:  Green Cabbage, Kosher Salt
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.
Steamed Cabbage
Nutrition Facts
1 servings per container
Serving size
2 oz
Calories
per serving
11
Amount/serving
% Daily Value*
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
Sodium 44.1mg
2%
Amount/serving
% Daily Value*
Total Carbohydrate 2.3g
2%
Dietary Fiber 1.2g
4%
Total Sugars 2.1g
Includes 0g Added Sugars
Protein 0.9g
2%
Vitamin D 0mcg 0% • Calcium 25.4mg 2% • Iron 0.2mg 1% • Potassium 126.5mg 3%
* 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:  Green Cabbage, Kosher Salt
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.