Dirty Rice

Nutrition Facts

Serving Size 4 OZ
Calories 129
Calories from Fat 0.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.9g
5%
Sat. Fat 1g
- - -%
Trans Fat 0g
Cholesterol 5.3mg
- - -%
Sodium 110.4mg
5%
Tot. Carb. 21.9g
7%
Dietary Fiber 0.9g
3%
Sugars 0.7g
   Includes 0.1g Added Sugars
0%
Protein 3.4g
Vitamin D - 0mcg - 0%
Calcium - 8mg - 1%
Iron - 0.3mg - 3%
Potassium - 48.4mg - 1%
INGREDIENTS: Steamed Rice (Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), JASMINE RICE (jasmine rice)), Dirty Rice Filling (PORK SAUSAGE (pork, water, salt, spices, and sugar.), FRESH ONIONS, FRESH GREEN PEPPERS, FRESH CELERY, GARLIC POWDER (garlic powder.), WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), RED HOT SAUCE (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER)
ALLERGENS: Soybeans
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.