Carolina Brunswick Stew

Nutrition Facts

Serving Size 8 OZ

Calories 308

Calories from Fat 3.5

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

Amount/Serving

%DV*

Total Fat 15.1g

23%

Sat. Fat 3.6g

- - -%

Trans Fat 0.1g

Cholesterol 89.7mg

- - -%

Sodium 303mg

13%

Amount/Serving

%DV*

Tot. Carb. 23.4g

Dietary Fiber 3.7g

11%

Sugars 8.4g

Includes 3.5g Added Sugars

Protein 19.1g

Vitamin D - 0.1mcg - 0%

Calcium - 24.5mg - 2%

Iron - 1.6mg - 20%

Potassium - 538.2mg - 11%

INGREDIENTS: CHICKEN THIGH MEAT (certified halal chicken ), DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), LIMA BEANS (baby lima beans.), FRESH RED POTATOES, CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), FRESH ONIONS, Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda))), BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch, contains less than 2% of: salt, pineapple juice concentrate, natural smoke flavor, spice, caramel color, molasses, sodium benzoate (preservative), garlic*, mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, CAYENNE PEPPER (ground cayenne pepper. )

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.