Greek Yogurt with Fruit
Nutrition Facts
1 servings per container
Serving size
4 oz
Amount per serving
Calories
57
% Daily Value*
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 2.5mg
Sodium 67.6mg
3%
Total Carbohydrate 11.2g
9%
Dietary Fiber 0.4g
1%
Total Sugars 7.7g
Includes 0g Added Sugars
Protein 5.1g
9%
Vitamin D 1mcg
0%
Calcium 151mg
12%
Iron 0mg
0%
Potassium 7.7mg
0%
* 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:  Greek Yogurt, Blueberries
ALLERGENS:  Milk
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.
Greek Yogurt with Fruit
Nutrition Facts
1 servings per container
Serving size
4 oz
Calories
per serving
57
Amount/serving
% Daily Value*
Total Fat 0.1g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 2.5mg
Sodium 67.6mg
3%
Amount/serving
% Daily Value*
Total Carbohydrate 11.2g
9%
Dietary Fiber 0.4g
1%
Total Sugars 7.7g
Includes 0g Added Sugars
Protein 5.1g
3%
Vitamin D 1mcg 0% • Calcium 151mg 12% • Iron 0mg 0% • Potassium 7.7mg 0%
* 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:  Greek Yogurt, Blueberries
ALLERGENS:  Milk
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.