Sauce Con Queso

Nutrition Facts

Serving Size 2 OZ
Calories 133
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 8g
12%
Sat. Fat 5.5g
- - -%
Trans Fat 0g
Cholesterol 31.4mg
- - -%
Sodium 699.2mg
30%
Tot. Carb. 6.2g
2%
Dietary Fiber 0.4g
1%
Sugars 4.3g
   Includes 0g Added Sugars
0%
Protein 6.6g
Vitamin D - 0.2mcg - 0%
Calcium - 559.6mg - 56%
Iron - 0.1mg - 1%
Potassium - 62.2mg - 1%
INGREDIENTS: PROCESSED CHEESE SPREAD (milk, whey, milk protein concentrate, milkfat, whey protein concentrate, sodium phosphate, contains less than 2% of salt, calcium phosphate, sodium alginate, lactic acid, sorbic acid as a preservative, cheese culture, enzymes, apocarotenal and annatto (color). contains: milk), WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), FRESH TOMATOES, GREEN CHILIES (green chile peppers, water, less than 2% of: calcium chloride, citric acid, salt. ), JALAPENO PEPPERS (jalapeno peppers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), yellow 5, sodium metabisulfite (preservative). ), FRESH RED PEPPER, FRESH ONIONS, GARLIC PEELED
ALLERGENS: Milk
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.