FWCS Nutrition Services - School Menus

FWCS LARGE LUNCH

Friday, Oct 26, 2018

Recipes

Calories

Cholesterol mg

Sodium mg

Dietary Fiber g

Iron mg

Calcium mg

Vitamin A IU

Vitamin C mg

Sugars g

Protein g

Carbohydrate g

Total Fat g

Saturated Fat g

Glazed French Toast*

210

125

320

2.00

1.80

60.00

200

0.00

9.00

8.00

28.00

7.00

2.50

Crispy Potatoes

112

0

346

1.87

0.00

0.00

0

1.12

0.93

1.87

16.82

4.21

0.47

Hardboiled Egg

67

159

60

0.00

0.51

28.04

222

0.00

0.48*

5.37

0.48

4.53

1.39

Strawberries

27

0

2

1.60

0.57

12.22

34

31.47

3.48

0.33

6.97

0.08

0.00

Condiments

15

0

111

0.00

0.00

0.00

24

0.48

2.89

0.00

3.56

0.00

0.00

Syrup

119

0

0

0.00

0.00

0.00

0

0.00

18.79

0.00

30.66

0.00

0.00

Milk

110

7

157

0.00

0.00

299.99

500

1.19

12.82*

8.00

18.03

0.68

0.41

Baby Carrots

25

0

57

2.10

0.65

23.22

10008

1.89

3.45

0.46

5.98

0.09

0.02

Ranch Dressing

50

5

100

0.00

0.00

0.00

0

0.00

1.00

0.00

1.00

5.00

1.00

Sweet Blueberries

40

0

1

2.09

0.14

6.20

36

1.94

6.55

0.33

9.43

0.50

0.04

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.