Spinach Alfredo Sauce

Nutrition Facts

Serving Size 6 OZ
Calories 269
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 22.5g
35%
Sat. Fat 13.3g
- - -%
Trans Fat 0.6g
Cholesterol 76mg
- - -%
Sodium 259.1mg
11%
Tot. Carb. 9.8g
3%
Dietary Fiber 1.2g
4%
Sugars 3.6g
   Includes 0g Added Sugars
0%
Protein 6.9g
Vitamin D - 1.1mcg - 0%
Calcium - 222.2mg - 22%
Iron - 0.4mg - 5%
Potassium - 232.6mg - 5%
INGREDIENTS: Alfredo Sauce (WHOLE MILK (milk, vitamin D3 ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), WATER, CORNSTARCH (corn starch), GARLIC PEELED, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), WHITE PEPPER (White pepper. ), KOSHER SALT (salt, yellow prussiate of soda)), Florentine Mix (SPINACH (spinach.), FRESH RED PEPPER, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH ONIONS, PARMESAN CHEESE (domestic parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor) contains: milk. ), GARLIC PEELED, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda))
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.