Farro Pilaf with Mushrooms
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
210
% Daily Value*
Total Fat 9.7g
12%
Saturated Fat 1.1g
4%
Trans Fat 0g
Cholesterol 0mg
Sodium 1296.7mg
56%
Total Carbohydrate 25.3g
19%
Dietary Fiber 3.1g
9%
Total Sugars 5.5g
Includes 0g Added Sugars
Protein 4.9g
9%
Vitamin D 0mcg
0%
Calcium 22.3mg
2%
Iron 0.7mg
4%
Potassium 159.9mg
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:  Farro, Carrots, Mushrooms, Spanish Onions, Gluten Free Vegetable Base, Olive Oil & Canola Oil Blend, Olive Oil & Canola Oil Blend, Parsley
ALLERGENS:  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.
Farro Pilaf with Mushrooms
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
210
Amount/serving
% Daily Value*
Total Fat 9.7g
12%
Saturated Fat 1.1g
4%
Trans Fat 0g
Cholesterol 0mg
Sodium 1296.7mg
56%
Amount/serving
% Daily Value*
Total Carbohydrate 25.3g
19%
Dietary Fiber 3.1g
9%
Total Sugars 5.5g
Includes 0g Added Sugars
Protein 4.9g
56%
Vitamin D 0mcg 0% • Calcium 22.3mg 2% • Iron 0.7mg 4% • Potassium 159.9mg 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:  Farro, Carrots, Mushrooms, Spanish Onions, Gluten Free Vegetable Base, Olive Oil & Canola Oil Blend, Olive Oil & Canola Oil Blend, Parsley
ALLERGENS:  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.