Vegetable Soup

Nutrition Facts

Serving Size 10 OZL
Calories 89
Calories from Fat 0.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 1.4g
2%
Sat. Fat 0.2g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 663.7mg
29%
Tot. Carb. 17.5g
5%
Dietary Fiber 3.2g
9%
Sugars 5.3g
   Includes 0.6g Added Sugars
0%
Protein 2g
Vitamin D - 0mcg - 0%
Calcium - 54.8mg - 5%
Iron - 1.2mg - 15%
Potassium - 469.5mg - 10%
INGREDIENTS: WATER, CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), FROZEN VEGETABLES (carrots, corn, peas, green beans, lima beans), DICED POTATOES (potatoes, water, salt, calcium chloride, calcium disodium edta. ), FRESH CARROTS, FRESH ONIONS, FRESH CELERY, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), GARLIC PEELED, LEMON JUICE (lemon juice), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), PARSLEY, KOSHER SALT (salt, yellow prussiate of soda), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), BLACK PEPPER, BAY LEAVES ( bay leaves.)
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.