Veggie Burger Patty

Nutrition Facts

Serving Size 1 EACH

Calories 293

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 6.4g

10%

Sat. Fat 0.8g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1411mg

61%

Amount/Serving

%DV*

Tot. Carb. 47.5g

14%

Dietary Fiber 12g

35%

Sugars 6.9g

Includes 0g Added Sugars

Protein 11.8g

Vitamin D - 0mcg - 0%

Calcium - 123.7mg - 12%

Iron - 5.8mg - 72%

Potassium - 950.1mg - 20%

INGREDIENTS: Veggie Burger (BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), GARBANZO BEAN FLOUR (garbanzo beans. Manufactured in a facility that also uses tree nuts and soy.), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), POBLANO CHILES, JALAPENOS, FRESH RED PEPPER, CILANTRO, FRESH RED ONION, GARLIC (garlic, water and citric acid. ), KOSHER SALT (salt, yellow prussiate of soda), CHILI POWDER (chili pepper and other spices, salt, garlic powder. ), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), CUMIN (cumin), OREGANO (oregano.), BLACK PEPPER, ALLERGEN STATEMENT: SOY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING SOY.)), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: Soybeans

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.