Mushroom Scallion Grits

Nutrition Facts

Serving Size 8 OZ

Calories 387

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 25.8g

40%

Sat. Fat 15.5g

- - -%

Trans Fat 0.6g

Cholesterol 81.1mg

- - -%

Sodium 383mg

17%

Amount/Serving

%DV*

Tot. Carb. 27.2g

Dietary Fiber 4.6g

13%

Sugars 1.5g

Includes 0g Added Sugars

Protein 12.8g

Vitamin D - 0.4mcg - 0%

Calcium - 304.7mg - 30%

Iron - 1mg - 13%

Potassium - 177mg - 4%

INGREDIENTS: Vegetable Stock (WATER, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), GRITS WHITE BOONVILLE (whole white corn. allergen information: the following food allergens are present in the facility that manufactures these grits: soybean meal - feed grade and wheat. These are not ingredients in the white corn grits. ), FRESH MUSHROOMS, FRESH GREEN ONIONS, FRESH ONIONS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)

ALLERGENS: Milk, 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.