French Toast or Pancakes
Nutrition Facts
1 servings per container
Serving size
1 slice
Amount per serving
Calories
180
% Daily Value*
Total Fat 3.3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Cholesterol 31.5mg
Sodium 353.9mg
15%
Total Carbohydrate 31.7g
24%
Dietary Fiber 0.2g
1%
Total Sugars 10.7g
Includes 0g Added Sugars
Protein 5.8g
10%
Vitamin D 0.2mcg
0%
Calcium 31.4mg
2%
Iron 2.2mg
12%
Potassium 70.7mg
2%
* 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:  Texas Challah Bread, Whole Milk, Eggs, Sugar, Ground Cinnamon
ALLERGENS:  Milk, Eggs, Wheat, 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.
French Toast or Pancakes
Nutrition Facts
1 servings per container
Serving size
1 slice
Calories
per serving
180
Amount/serving
% Daily Value*
Total Fat 3.3g
4%
Saturated Fat 1g
4%
Trans Fat 0g
Cholesterol 31.5mg
Sodium 353.9mg
15%
Amount/serving
% Daily Value*
Total Carbohydrate 31.7g
24%
Dietary Fiber 0.2g
1%
Total Sugars 10.7g
Includes 0g Added Sugars
Protein 5.8g
15%
Vitamin D 0.2mcg 0% • Calcium 31.4mg 2% • Iron 2.2mg 12% • Potassium 70.7mg 2%
* 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:  Texas Challah Bread, Whole Milk, Eggs, Sugar, Ground Cinnamon
ALLERGENS:  Milk, Eggs, Wheat, 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.