Cocktail Sauce

Nutrition Facts

Serving Size 1 OZL

Calories 37

Calories from Fat 1.3

*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 347mg

15%

Amount/Serving

%DV*

Tot. Carb. 8.8g

Dietary Fiber 0.1g

Sugars 6.9g

Includes 1.3g Added Sugars

Protein 0.6g

Vitamin D - 0mcg - 0%

Calcium - 4.9mg - 0%

Iron - 0.1mg - 1%

Potassium - 105.1mg - 2%

INGREDIENTS: KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), CHILI SAUCE (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: dehydrated onion, garlic powder, spices, natural flavors.), SAUTERN COOKING WINE (sauterne wine, salt, potassium sorbate (to preserve freshness), potassium metabisulfite (to protect color). contains sulfites. ), HORSERADISH (horseradish, distilled vinegar, water, soybean oil, salt, and artificial flavor.), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), WHITE PEPPER (White pepper. )

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.