Roasted Vegetable Presser

Nutrition Facts
Serving Size 1 ea
Calories 684
    Calories from Fat 311

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 34.5g
 
Tot. Carb. 66.8g
51%
  Sat. Fat 11.7g
 
  Dietary Fiber 5.8g
15%
  Trans Fat 0g
 
  Sugars 6g
 
Cholesterol 50.5mg
 
Protein 24.5g
 
Sodium 833.6mg
36%
 
 
Vitamin A - IU   97%
  • Vitamin C   21%
  • Calcium   28%
  • Iron   6%
  • INGREDIENTS:  Roasted Vegetables (*USE 1490* Peppers, Green Fresh Case 22#, Carrot, Coins 5#, Onion, Red Sliced 1/16" 5# Bag, Mushroom, Thin Sliced 10#, Squash, Zucchini, Medium, Fresh 20# CS, Squash, Yellow Summer, Eggplant Purple, Fresh 30#, Virgin Olive Oil, Basil, Oregano, Ground Black Pepper, Salt), Ultra Thin Pizza Shell (Flour, Water, Yeast, Olive Oil, Sugar), Feta Cheese (Pasteurized Milk, Salt, Cheese Culture, And Enzymes. CONTAINS: MILK), Provolone Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Virgin Olive Oil, Canola Oil (Canola Oil)
    ALLERGENS:  Milk, Wheat, Gluten
    Nutritional information is based on currently available data; however the nutrient composition of food may vary due to environmental and processing variables: changes in product formulation, manufacturer's data, cooking and preparation techniques. The information provided should be considered as approximations of the nutritional analysis of the food.

    Note: Entree's that are served with sides are subject to your choice of side dishes. For this analysis we do not include any nutritional information for those side dishes in the entree. Please select your choice of sides from the list.

    Read ingredients carefully when checking for allergens.


    If you have any questions regarding the nutritional data of any foods served by Boston College Dining Services, please contact the BC Dining Nutritionist at 617-552-4810