BBQ Vegetable Creole

Nutrition Facts

Serving Size 1 OZ
Calories 13
Calories from Fat 0.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.6g
1%
Sat. Fat 0.1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 65.2mg
3%
Tot. Carb. 1.6g
0%
Dietary Fiber 0.3g
1%
Sugars 0.7g
   Includes 0.1g Added Sugars
0%
Protein 0.3g
Vitamin D - 0mcg - 0%
Calcium - 4.5mg - 0%
Iron - 0.1mg - 1%
Potassium - 54.8mg - 1%
INGREDIENTS: WATER, SALSA STYLE CANNED TOMATOES (tomatoes. tomato juice, less than 2% of: salt. calcium chloride, citric acid. ), GARBANZO BEANS (cooked dried chick peas, water, salt, disodium edta (to preserve color)), FRESH ZUCCHINI, FRESH YELLOW SQUASH, FRESH CELERY, FRESH GREEN PEPPERS, FRESH RED ONION, 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 ), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), CORN OIL (corn oil ), Dry BBQ Rub (BROWN SUGAR (sugar, molasses ), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), BLACK PEPPER, GARLIC POWDER (garlic powder.), CUMIN (cumin), ONION POWDER (onion powder. ), CAYENNE PEPPER (ground cayenne pepper. ), DRY MUSTARD (mustard), KOSHER SALT (salt, yellow prussiate of soda), CELERY SEED (whole celery seeds )), THYME LEAVES (whole thyme leaves. )
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.