Birria Consomme

Nutrition Facts

Serving Size 12 OZ

Calories 15

Calories from Fat 0.1

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 0.1g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1493.9mg

65%

Amount/Serving

%DV*

Tot. Carb. 1.3g

Dietary Fiber 0g

Sugars 0.1g

Includes 0.1g Added Sugars

Protein 0.6g

Vitamin D - 0mcg - 0%

Calcium - 0mg - 0%

Iron - 0mg - 0%

Potassium - 0mg - 0%

INGREDIENTS: WATER, CALDO DE TOMATE BOUILLON (salt, monosodium glutamate, corn starch, sugar, beef fat, hydrolyzed corn protein, natural flavors, chicken fat, tomato powder, maltodextrin, autolyzed yeast extract, citric acid, dehydrated chicken meat, silicon dioxide (prevents caking), turmeric, yellow 6 lake, dehydrated parsley, caramel color, disodium inosinate, disodium guanylate, annatto (color), yellow 6, red 40. may contain cereals containing gluten and their derivatives), HACO BEEF BASE MIX (hydrolyzed vegetable protein (soybean), maltodextrin, salt, natural flavor (contains soy), autolyzed yeast extract, rapeseed oil, caramel color, dehydrated onions, spices, celery seeds. contains: soy may contain traces of gluten, egg and milk.)

ALLERGENS: Milk, Eggs, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.