Roasted Garlic, Spinach and Tomato Sauce

Nutrition Facts

Serving Size 4 OZ
Calories 152
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 13.2g
20%
Sat. Fat 6.3g
- - -%
Trans Fat 0.1g
Cholesterol 27.4mg
- - -%
Sodium 281.1mg
12%
Tot. Carb. 5.5g
2%
Dietary Fiber 1.3g
4%
Sugars 1.2g
   Includes 0g Added Sugars
0%
Protein 3.4g
Vitamin D - 0.1mcg - 0%
Calcium - 112mg - 11%
Iron - 1.4mg - 17%
Potassium - 245.5mg - 5%
INGREDIENTS: SPINACH, HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), CULINARY CREAM (water, butter (cream, salt), lactose, 2% or less of sodium caseinate, xanthan gum, whey protein concentrate, guar gum, potassium sorbate (a preservative), citric acid. contains: milk ingredients), FRESH CHERRY TOMATO, FRESH ONIONS, Roasted Garlic Confit (GARLIC PEELED, EXTRA VIRGIN OLIVE OIL (100% oil that comes from olives ), DRIED THYME (whole thyme leaves.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper), ROSEMARY), SLICED SHIITAKE MUSHROOMS, SHAVED CHEESE (parmesan, romano and asiago cheeses: (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose to prevent caking, natamycin (a natural mold inhibitor) contains milk), EXTRA VIRGIN OLIVE OIL (100% oil that comes from olives ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper), DRIED THYME (whole thyme leaves.), BLACK PEPPER (black pepper)
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.