Vegetarian Biryani
Serving Size 3 OZ
| Amount per serving | |
|---|---|
| Calories | 64 |
| Calories from Fat | 13 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 1.4g | 4 | Tot. Carb. 11.9g | |
| Sat. Fat 0.2g | 1% | Dietary Fiber 1.9g | 6 |
| Trans Fat 0g | Sugars 1.2g | 1 | |
| Cholesterol 0mg | Protein 1.8g | ||
| Sodium 396.1mg | 17 | ||
Ingredients
WF Spiced Basmati Rice (Water, Basmati Rice, Yellow Onions, Garam Masala Spices (Chilies, black pepper, fenugreek, curry leaves, ginger and turmeric.), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Salt (Salt, Yellow Prussiate Of Soda (yps)), Ground Cumin), Tomato Puree Pouch (Tomatoes, Tomato Puree, Sea Salt, and Citric Acid.), Red Potatoes, Broccoli, Cauliflower Florette, Zucchini, Plain Greek Yogurt (Cultured Pasteurized Grade A Nonfat Milk.), Yellow Onions, Lemon, Mint, Garam Masala Spices (Chilies, black pepper, fenugreek, curry leaves, ginger and turmeric.), Vegetable Base (Maltodextrin, Onions, Sugar, Celery, Onion Powder, Salt, Yeast Extract, Carrots, Potassium Chloride, Corn Oil, Modified Tapioca Starch, Carrot Powder, Water, Carrot Juice Concentrate, Tomato Paste, Disodium Inosinate, Disodium Guanylate, Garlic Powder, Natural Flavor, Citric Acid, Extractives Of Paprika (for Color).), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic, Salt (Salt, Yellow Prussiate Of Soda (yps)), Ginger, Black Pepper, Turmeric, Chili Powder (Chile Pepper, Salt, Spices, Silicon Dioxide and Garlic.)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.