Cheese Pupusa

Nutrition Facts

Serving Size 1 EACH

Calories 335

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 25.6g

39%

Sat. Fat 7.2g

- - -%

Trans Fat 0.1g

Cholesterol 36.3mg

- - -%

Sodium 1387.4mg

60%

Amount/Serving

%DV*

Tot. Carb. 30g

Dietary Fiber 3.4g

10%

Sugars 3.4g

Includes 0.1g Added Sugars

Protein 17.5g

Vitamin D - 0.2mcg - 0%

Calcium - 515.2mg - 52%

Iron - 1.5mg - 19%

Potassium - 242.6mg - 5%

INGREDIENTS: Salsa Casera (FRESH TOMATOES, Chicken Stock (WATER, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free)), FRESH GREEN PEPPERS, FRESH ONIONS, CILANTRO, GARLIC PEELED, MIREPOIX POWDER (maltodextrin, onion extract, sauteed onion, sugar, salt, yeast extract, corn oil, carrot extract, celery extract, spices, garlic powder and red wine.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Pupusa Dough (WATER, CORN TORTILLA MIX (ground corn treated with lime), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), KOSHER SALT (salt, yellow prussiate of soda), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil)), Curtido Slaw (GREEN CABBAGE, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), WATER, CARROTS WHOLE, OREGANO, KOSHER SALT (salt, yellow prussiate of soda), SUGAR (sugar)), MOZZARELLA CHEESE (low-moisture part-skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), potato starch, corn starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor). contains: milk ), CANOLA OIL (canola oil. )

ALLERGENS: Milk, Wheat, Soybeans, Gluten

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.