Ropa Vieja

Nutrition Facts

Serving Size 3 OZ
Calories 219
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 11g
17%
Sat. Fat 3.7g
- - -%
Trans Fat 0g
Cholesterol 68.9mg
- - -%
Sodium 285.4mg
12%
Tot. Carb. 4g
1%
Dietary Fiber 0.4g
1%
Sugars 2.5g
   Includes 0g Added Sugars
0%
Protein 24g
Vitamin D - 0mcg - 0%
Calcium - 30.6mg - 3%
Iron - 2.2mg - 28%
Potassium - 331.5mg - 7%
INGREDIENTS: BEEF FLANK STEAK, Ropa Vieja Marinade (WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), FRESH RED PEPPER, POBLANO CHILES, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), WATER, CORN OIL (corn oil ), SUGAR (sugar), FRESH ONIONS, GARLIC PEELED, CUMIN (cumin), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, OREGANO (oregano.))
ALLERGENS:
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.