Lobster American Soup

Nutrition Facts

Serving Size 6 OZL
Calories 248
Calories from Fat 0.5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 18.8g
29%
Sat. Fat 10.9g
- - -%
Trans Fat 0.5g
Cholesterol 71.2mg
- - -%
Sodium 529.5mg
23%
Tot. Carb. 12.6g
4%
Dietary Fiber 0.2g
1%
Sugars 5.2g
   Includes 0.5g Added Sugars
0%
Protein 6.9g
Vitamin D - 1.3mcg - 0%
Calcium - 123.4mg - 12%
Iron - 0.5mg - 6%
Potassium - 183mg - 4%
INGREDIENTS: WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), Oleo Roux (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), 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.)), SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), CRAWFISH TAIL MEAT, LOBSTER MEAT (lobster meat, salt. ), LOBSTER BASE (cooked lobster, salt, maltodextrin, palm oil, soybean oil, corn starch, sugar, hydrolyzed corn protein, yeast extract, contains 2 percent or less of food starch - modified lobster extract, onion powder, extractive of paprika (color), disodium inosinate, disodium guanylate, caramel color, natural butter flavor (with annatto and turmeric [for color], milk), garlic powder, natural flavors. contains: shellfish (lobster), milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SHALLOTS, BLACK PEPPER, PARSLEY, KOSHER SALT (salt, yellow prussiate of soda)
ALLERGENS: Milk, Crustacean Shellfish, 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.