Southwest Chorizo Bowl

Nutrition Facts

Serving Size 1 PORTION
Calories 646
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 50.7g
78%
Sat. Fat 15.8g
- - -%
Trans Fat 0g
Cholesterol 367.9mg
- - -%
Sodium 1529mg
66%
Tot. Carb. 20g
6%
Dietary Fiber 2.9g
8%
Sugars 4g
   Includes 0g Added Sugars
0%
Protein 27.4g
Vitamin D - 1.8mcg - 0%
Calcium - 128.6mg - 13%
Iron - 120mg - 1500%
Potassium - 296.2mg - 6%
INGREDIENTS: Scrambled Eggs (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), Chorizo (CHORIZO (pork, paprika, vinegar, salt, spices, garlic powder, oleoresin of paprika, cilantro, de arbol chili pepper), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Sauteed Mixed Peppers (FRESH RED PEPPER, FRESH GREEN PEPPERS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Shredded Hashbrowns (HASH BROWNS (potatoes, dextrose, disodium pyrophosphate (added to maintain color), potassium sorbate (added to maintain freshness).), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Sauteed Onions (FRESH ONIONS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Chipotle Crema (SOUR CREAM (cultured cream (milk), enzyme contains: milk), LIME JUICE (water, lime juice from concentrate.), CHIPOTLE PEPPERS IN ADOBO (chipotle peppers, water, tomato puree, vinegar, salt, sugar, garlic, and canola oil. ), CILANTRO, PAPRIKA (paprika and silicon dioxide (added to make free flowing) )), JALAPENO CHILI, CILANTRO
ALLERGENS: Milk, Eggs
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.