Beef Fajita

Nutrition Facts

Serving Size 2 OZ

Calories 83

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 5g

Sat. Fat 1.5g

- - -%

Trans Fat 0g

Cholesterol 20.3mg

- - -%

Sodium 309.7mg

13%

Amount/Serving

%DV*

Tot. Carb. 2.1g

Dietary Fiber 0.3g

Sugars 0.7g

Includes 0.1g Added Sugars

Protein 6.7g

Vitamin D - 0mcg - 0%

Calcium - 4.1mg - 0%

Iron - 0.7mg - 9%

Potassium - 54.1mg - 1%

INGREDIENTS: Fajita Marinade (LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), WATER, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), ONION POWDER (onion powder. ), GARLIC POWDER (garlic powder.), BROWN SUGAR (sugar, molasses), ONION SALT (salt, onion, sodium silicon aluminate (added to make free flowing), and onion oil.), CILANTRO), BEEF STRIPS (beef containing up to a 15% solution of water and less than 2% of rice starch, dextrose, salt, maltodextrin, hydrolyzed corn protein, onion powder, garlic powder, natural flavor, spices, dried onion, dried garlic, sugar, disodium inosinate & disodium guanylate, spice extract, sodium diacetate & sodium phosphate. contains no allergens. ), FRESH RED PEPPER, FRESH GREEN PEPPER, FRESH ONIONS, FRESH TOMATOES, SANTA FE SEASONING (salt, corn, maltodextrin, onion, yellow corn grits, red bell peppers, spices (including chili pepper, cumin, red pepper), sugar, garlic, natural flavor, and extractives of paprika.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil)

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.