Barbecue Sauce

Nutrition Facts

Serving Size 1 OZ
Calories 30
Calories from Fat 1.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.2g
0%
Sat. Fat 0.1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 210mg
9%
Tot. Carb. 6.6g
2%
Dietary Fiber 0.2g
1%
Sugars 5.4g
   Includes 1.3g Added Sugars
0%
Protein 0.3g
Vitamin D - 0mcg - 0%
Calcium - 6mg - 1%
Iron - 0.2mg - 2%
Potassium - 67.9mg - 1%
INGREDIENTS: KETCHUP (tomato concentrate, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: spices, onion powder, garlic powder, natural flavors. ), FRESH ONIONS, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), BROWN SUGAR (sugar, molasses), 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).), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), HONEY (clover honey. ), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER, GROUND RED PEPPER (ground red 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.