Kale and Potato Soup

Nutrition Facts

Serving Size 6 OZ

Calories 129

Calories from Fat 0.2

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

Amount/Serving

%DV*

Total Fat 7.1g

11%

Sat. Fat 3.7g

- - -%

Trans Fat 0.2g

Cholesterol 18mg

- - -%

Sodium 957.2mg

42%

Amount/Serving

%DV*

Tot. Carb. 12.3g

Dietary Fiber 1.9g

Sugars 2.2g

Includes 0.2g Added Sugars

Protein 3.4g

Vitamin D - 0.1mcg - 0%

Calcium - 36.6mg - 4%

Iron - 0.7mg - 8%

Potassium - 217.9mg - 5%

INGREDIENTS: WATER, FRESH POTATOES, KALE, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), FRESH ONIONS, WHITE WINE, FRESH CELERY, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), HAM BASE (smoked ham (cured with water, salt, sodium lactate, natural hickory smoke flavor, corn syrup, dextrose, sodium phosphates, sugar, sodium diacetate, sodium erythorbate, sodium nitrate), salt, maltodextrin, corn starch, mesquite and hickory smoke flavors (maltodextrin), hydrolyzed wheat gluten, hydrolyzed soy protein, disodium inosinate, disodium guanylate, flavorings. contains: soy, wheat), BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ), GARLIC PEELED, 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), THYME, COARSE GROUND PEPPER, KOSHER SALT (salt, yellow prussiate of soda), DRIED CHILI PEPPER (red chili pepper. Packaged in a facility that processes peanuts, tree nuts, wheat, eggs, milk, and soy.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) )

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, 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.