Rajmah

Nutrition Facts

Serving Size 4 OZ
Calories 115
Calories from Fat 2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 1.5g
2%
Sat. Fat 0.2g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 461mg
20%
Tot. Carb. 18.9g
6%
Dietary Fiber 6.9g
20%
Sugars 3.2g
   Includes 2g Added Sugars
0%
Protein 6.3g
Vitamin D - 0mcg - 0%
Calcium - 47.6mg - 5%
Iron - 2.3mg - 29%
Potassium - 404.6mg - 9%
INGREDIENTS: KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), WATER, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), FRESH RED ONION, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), CILANTRO, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), CUMIN (cumin), CORIANDER (ground coriander.), CUMIN SEEDS (ground cumin seeds.), TURMERIC (turmeric.), CAYENNE PEPPER (ground cayenne pepper. ), BAY LEAVES ( bay leaves.), CARDOMOM PODS, STAR ANISE
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.