Fat Free Dressing

Nutrition Facts

Serving Size 2 TBSP
Calories 22
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.8g
1%
Sat. Fat 0.5g
- - -%
Trans Fat 0g
Cholesterol 3.6mg
- - -%
Sodium 190.9mg
8%
Tot. Carb. 2.7g
1%
Dietary Fiber 0.1g
0%
Sugars 2.2g
   Includes 0g Added Sugars
0%
Protein 0.9g
Vitamin D - 0.3mcg - 0%
Calcium - 34.3mg - 3%
Iron - 0.1mg - 1%
Potassium - 50mg - 1%
INGREDIENTS: BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. ), GARLIC POWDER (garlic powder.), BLACK PEPPER, ONION POWDER (onion powder. ), PARSLEY FLAKES (parsley flakes. ), DRY MUSTARD (mustard), XANTHAN GUM (xanthan gum)
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.