Meat Sauce

Nutrition Facts

Serving Size 4 1/2 OZ
Calories 63
Calories from Fat 0.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.5g
4%
Sat. Fat 0.9g
- - -%
Trans Fat 0.1g
Cholesterol 7.7mg
- - -%
Sodium 194.4mg
8%
Tot. Carb. 8g
2%
Dietary Fiber 2g
6%
Sugars 4.7g
   Includes 0.1g Added Sugars
0%
Protein 3.6g
Vitamin D - 0mcg - 0%
Calcium - 40.5mg - 4%
Iron - 1.6mg - 21%
Potassium - 341.3mg - 7%
INGREDIENTS: CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), GROUND BEEF, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), GARLIC PEELED, BASIL, OREGANO (oregano.)
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.