Spicy 3 Beans

Nutrition Facts

Serving Size 4 OZ
Calories 141
Calories from Fat 2.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.5g
4%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 407.5mg
18%
Tot. Carb. 14.7g
4%
Dietary Fiber 3.7g
11%
Sugars 4.2g
   Includes 2.6g Added Sugars
0%
Protein 4.2g
Vitamin D - 0mcg - 0%
Calcium - 30mg - 3%
Iron - 1.1mg - 13%
Potassium - 273.9mg - 6%
INGREDIENTS: WATER, PINTO BEANS (pinto beans, water, salt, calcium chloride, calcium disodium edta (to preserve color).), BAKED BEANS (white beans, water, high fructose corn syrup, brown sugar, salt, pork, mustard flour), GIANT BEAN IN BRINE (giant bean, water, salt), FRESH TOMATOES, FRESH ONIONS, CILANTRO, JALAPENO CHILI, GARLIC PEELED, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), CHIPOTLE FLAVOR CONCENTRATE (dehydrated vegetables (chipotle chile, garlic, onion, carrot, and celery), maltodextrin, salt, sugar, dextrose, food starch – modified, yeast extract, spices, olive oil, sunflower oil, corn starch, white distilled vinegar, natural smoke flavor, disodium inosinate, and disodium guanylate. plant-based - contains no animal products.), ANCHO CHILE FLAVOR CONCENTRATE (dehydrated vegetables (ancho chile, onion and garlic), salt, maltodextrin, sugar, dextrose, yeast, food starch - modified, spices, olive oil, safflower oil, natural flavors, disodium inosinate, disodium guanylate, natural flavor, and caramel color. contains no meat, dairy, or egg products.), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) )
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.