Bean and Lentil Gumbo with Rice

Nutrition Facts

Serving Size 1 EACH

Calories 250

Calories from Fat 1.1

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

Amount/Serving

%DV*

Total Fat 6.4g

10%

Sat. Fat 0.9g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 432.3mg

19%

Amount/Serving

%DV*

Tot. Carb. 38g

12%

Dietary Fiber 7.6g

22%

Sugars 4g

Includes 1.1g Added Sugars

Protein 9.1g

Vitamin D - 0mcg - 0%

Calcium - 38.6mg - 4%

Iron - 2.8mg - 35%

Potassium - 484mg - 10%

INGREDIENTS: Bean and Lentil Gumbo (WATER, LENTILS (lentils. ), SALSA STYLE CANNED TOMATOES (tomatoes. tomato juice, less than 2% of: salt. calcium chloride, citric acid. ), KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), Dark Brown Roux (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), CORN OIL (corn oil )), BEER (malted barley, cereal grains, choicest hops, no addititives or preservatives.), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH GREEN PEPPERS, FRESH CELERY, FRESH ONIONS, CORN OIL (corn oil ), REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), CAJUN SEASONING (garlic, salt, onion, paprika, oregano, white pepper, red pepper, and spice.), THYME LEAVES (whole thyme leaves. ), BASIL), Jasmine Rice (WATER, JASMINE RICE (jasmine rice)), FRESH GREEN ONIONS

ALLERGENS: Wheat, 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.