UPDATE ITEM 2161 IF CHANGED!!

Nutrition Facts

Serving Size 10 OZ

Calories 93

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 1g

Sat. Fat 0.2g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 573.3mg

25%

Amount/Serving

%DV*

Tot. Carb. 16.6g

Dietary Fiber 4.8g

14%

Sugars 3.7g

Includes 0g Added Sugars

Protein 4.6g

Vitamin D - 0mcg - 0%

Calcium - 114.7mg - 11%

Iron - 1.4mg - 17%

Potassium - 461.8mg - 10%

INGREDIENTS: Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), WHITE BEANS (great northern beans, water, salt, calcium chloride ), DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), FRESH ONIONS, COLLARD GREENS, BASIL, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)

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.