Smoked Sausage and Collard Green Soup

Nutrition Facts

Serving Size 10 OZ

Calories 235

Calories from Fat 1.6

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

Amount/Serving

%DV*

Total Fat 12.9g

20%

Sat. Fat 4.4g

- - -%

Trans Fat 2.9g

Cholesterol 32.5mg

- - -%

Sodium 1017.1mg

44%

Amount/Serving

%DV*

Tot. Carb. 17.4g

Dietary Fiber 3.8g

11%

Sugars 2.2g

Includes 1.6g Added Sugars

Protein 12.5g

Vitamin D - 0mcg - 0%

Calcium - 74.1mg - 7%

Iron - 2.7mg - 34%

Potassium - 308mg - 7%

INGREDIENTS: WATER, Smoked Jalapeno and Cheddar Sausage Link (JALAPENO CHEDDAR PORK SAUSAGE (pork, pasteurized processed cheddar cheese ((cheddar cheese, cultured milk, salt, enzymes), water, cream, sodium phosphates, salt, annatto color, sorbic acid)), powdered cellulose, spices, jalapeno, garlic, in natural pork casing contains milk processed in a facility that contains fish and shellffish), CORN OIL (corn oil )), KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), FRESH RED POTATOES, COLLARD GREENS, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), GARLIC PEELED, WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), CORN OIL (corn oil ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

ALLERGENS: Milk, Fish, Crustacean Shellfish

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.