Thai Red Curry Pasta
Nutrition Facts
1 servings per container
Serving size
6 oz
Amount per serving
Calories
295
% Daily Value*
Total Fat 15.8g
20%
Saturated Fat 12g
44%
Trans Fat 0g
Cholesterol 0mg
Sodium 355mg
15%
Total Carbohydrate 32.6g
25%
Dietary Fiber 3.7g
11%
Total Sugars 3.5g
Includes 0g Added Sugars
Protein 6.8g
12%
Vitamin D 0mcg
0%
Calcium 14.4mg
1%
Iron 2.1mg
12%
Potassium 160.5mg
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:  Thin Spaghetti, Coconut Milk, Red Curry Paste, Water, Scallions, Tomato Paste, Canola Oil, Corn Starch, Ginger, Garlic
ALLERGENS:  Wheat, Soybeans, 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.
Thai Red Curry Pasta
Nutrition Facts
1 servings per container
Serving size
6 oz
Calories
per serving
295
Amount/serving
% Daily Value*
Total Fat 15.8g
20%
Saturated Fat 12g
44%
Trans Fat 0g
Cholesterol 0mg
Sodium 355mg
15%
Amount/serving
% Daily Value*
Total Carbohydrate 32.6g
25%
Dietary Fiber 3.7g
11%
Total Sugars 3.5g
Includes 0g Added Sugars
Protein 6.8g
15%
Vitamin D 0mcg 0% • Calcium 14.4mg 1% • Iron 2.1mg 12% • Potassium 160.5mg 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:  Thin Spaghetti, Coconut Milk, Red Curry Paste, Water, Scallions, Tomato Paste, Canola Oil, Corn Starch, Ginger, Garlic
ALLERGENS:  Wheat, Soybeans, 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.