Fried Calamari
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
476
% Daily Value*
Total Fat 42.2g
54%
Saturated Fat 3.2g
12%
Trans Fat 0g
Cholesterol 116mg
Sodium 123.5mg
5%
Total Carbohydrate 18.6g
14%
Dietary Fiber 1g
3%
Total Sugars 0.9g
Includes 0g Added Sugars
Protein 10.5g
19%
Vitamin D 0mcg
0%
Calcium 49mg
4%
Iron 1.6mg
9%
Potassium 196.9mg
4%
* 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:  Calamari Ring, Trans Fat Free Frying Oil (Canola Oil), Buttermilk, Flour, Parsley, Corn Meal, Lemons, Kosher Salt
ALLERGENS:  Milk, Fish, 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.
Fried Calamari
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
476
Amount/serving
% Daily Value*
Total Fat 42.2g
54%
Saturated Fat 3.2g
12%
Trans Fat 0g
Cholesterol 116mg
Sodium 123.5mg
5%
Amount/serving
% Daily Value*
Total Carbohydrate 18.6g
14%
Dietary Fiber 1g
3%
Total Sugars 0.9g
Includes 0g Added Sugars
Protein 10.5g
5%
Vitamin D 0mcg 0% • Calcium 49mg 4% • Iron 1.6mg 9% • Potassium 196.9mg 4%
* 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:  Calamari Ring, Trans Fat Free Frying Oil (Canola Oil), Buttermilk, Flour, Parsley, Corn Meal, Lemons, Kosher Salt
ALLERGENS:  Milk, Fish, 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.