Taco Soup

Nutrition Facts

Serving Size 10 OZ

Calories 323

Calories from Fat 1.6

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

Amount/Serving

%DV*

Total Fat 10.7g

16%

Sat. Fat 3.8g

- - -%

Trans Fat 0.6g

Cholesterol 34.7mg

- - -%

Sodium 1083.7mg

47%

Amount/Serving

%DV*

Tot. Carb. 37.8g

11%

Dietary Fiber 10.5g

31%

Sugars 5.5g

Includes 1.6g Added Sugars

Protein 19g

Vitamin D - 0mcg - 0%

Calcium - 101.3mg - 10%

Iron - 5.2mg - 65%

Potassium - 997.6mg - 21%

INGREDIENTS: WATER, CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), KIDNEY BEANS (dark red kidney beans, water, high fructose corn syrup, sugar, salt, calcium chloride, disodium edta (to preservative color), and natural flavorings.), PINTO BEANS (pinto beans, water, salt, calcium chloride, calcium disodium edta (to preserve color).), BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), GROUND BEEF, CORN (yellow corn.), FRESH ONIONS, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), CHILI POWDER (chili pepper and other spices, salt, garlic powder ), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin), OREGANO, BLACK PEPPER, PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GARLIC POWDER (garlic powder.), ONION POWDER (onion powder. ), RED PEPPER (crushed red pepper)

ALLERGENS:

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.