European Style Breakfast Station
Nutrition Facts
1 servings per container
Serving size
1 each
Amount per serving
Calories
152
% Daily Value*
Total Fat 11.2g
14%
Saturated Fat 5.1g
19%
Trans Fat 0g
Cholesterol 81.5mg
Sodium 496.8mg
22%
Total Carbohydrate 2.9g
2%
Dietary Fiber 1g
3%
Total Sugars 1.4g
Includes 0g Added Sugars
Protein 10.3g
18%
Vitamin D 0.4mcg
0%
Calcium 138.3mg
11%
Iron 0.8mg
4%
Potassium 64.4mg
1%
* 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:  Hard Boiled Egg, Tomatoes, Pea Shoots, Provolone Cheese, Feta Cheese, Cooked Ham, Genoa Salami, Avocado
ALLERGENS:  Milk, Eggs
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.
European Style Breakfast Station
Nutrition Facts
1 servings per container
Serving size
1 each
Calories
per serving
152
Amount/serving
% Daily Value*
Total Fat 11.2g
14%
Saturated Fat 5.1g
19%
Trans Fat 0g
Cholesterol 81.5mg
Sodium 496.8mg
22%
Amount/serving
% Daily Value*
Total Carbohydrate 2.9g
2%
Dietary Fiber 1g
3%
Total Sugars 1.4g
Includes 0g Added Sugars
Protein 10.3g
22%
Vitamin D 0.4mcg 0% • Calcium 138.3mg 11% • Iron 0.8mg 4% • Potassium 64.4mg 1%
* 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:  Hard Boiled Egg, Tomatoes, Pea Shoots, Provolone Cheese, Feta Cheese, Cooked Ham, Genoa Salami, Avocado
ALLERGENS:  Milk, Eggs
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.