|Serving Size: 8 pieces
|Amount Per Serving|
|Calories 180||Calories from Fat 140|
|Total Fat 16g||25%|
| Saturated Fat 3g||15%|
| Trans Fat 0g|| |
|Total Carbohydrate 7g||2%|
| Dietary Fiber 1g||4%|
| Sugars 5g|| |
|Unofficial Pts+: 5|
(Old Pts: 5)
Percent of Calories from:
Fat: 77.8% Carb: 15.6% Protein: 2.2%
|(Total may not equate 100% due to rounding.)|
COMPANY INFORMATION:Pat & Oscar's
10679 Westview Parkway
San Diego, California 92126
United States of America
Website: Breadstick.com or PatAndOscars.com
Note: Nutritional information may vary depending on revisions to the recipes or ingredients. These variations are subject to change without notice. This nutritional information should not be relied upon for personal treatment of any health concerns on conditions without consulting your doctor. Menu items may vary and may not be available on this guide.
This Nutritional Guide represents Pat & Oscar's most frequently served items. The enclosed nutritional values are based on formulas, recipes, yields, and ingredient data that was being used at the time of analysis. The nutritional data above is solely based on the estimated database analysis using available standard USDA ingredients or a specific brand name ingredients that is contained within the computer database programs. Some nutritional values may vary depending on the exact ingredients and specific brand name ingredients used to produce this food product.
This analysis was provided by a independent third party company; Fast &Healthy Nutrition, a nutrition consulting company serving the food industry since 1984. They provide nutrition consulting and FDA / USDA food labeling services. Nancy J. Brown is the owner of Fast & Healthy Nutrition. She is a dietitian and Food Technologist with over twenty two years of experience working with food manufacturers, distributors, retailers, grocery stores, and restaurants. She has a Bachelor Of Science degree in Foods & Nutrition and is a member of the American Dietetic Association.
SOURCE: Letter from company
UPDATED ON: 6/16/2006
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