Red BBQ Sauce

Nutrition Facts

Serving Size 2 OZ

Calories 45

Calories from Fat 2

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

Amount/Serving

%DV*

Total Fat 0.1g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 253.1mg

11%

Amount/Serving

%DV*

Tot. Carb. 9.7g

Dietary Fiber 0.5g

Sugars 7g

Includes 2g Added Sugars

Protein 0.6g

Vitamin D - 0mcg - 0%

Calcium - 15.2mg - 2%

Iron - 0.5mg - 6%

Potassium - 139.6mg - 3%

INGREDIENTS: Red BBQ Sauce (KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), WATER, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), BROWN SUGAR (sugar, molasses), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), ZAATAR SPICE BLEND (herbs (hyssop, oregano, thyme), sesame seeds, salt, soybean oil, sumac, citric acid processed in a facility that also processes nuts), GARLIC PEELED, FRESH ONIONS, FRESH GREEN PEPPERS, CLOVES (whole cloves. ), TURMERIC (turmeric.), CUMIN (cumin), BLACK PEPPER, CAYENNE PEPPER (ground cayenne pepper. ))

ALLERGENS: Tree Nuts, Peanuts, Soybeans, Sesame

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.