Shrimp and Sausage Boil

Nutrition Facts

Serving Size 4 OZ
Calories 105
Calories from Fat 0.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 4.2g
6%
Sat. Fat 1.7g
- - -%
Trans Fat 0.1g
Cholesterol 58.7mg
- - -%
Sodium 499.3mg
22%
Tot. Carb. 9.8g
3%
Dietary Fiber 1.2g
3%
Sugars 1.2g
   Includes 0.4g Added Sugars
0%
Protein 7.7g
Vitamin D - 0.1mcg - 0%
Calcium - 31.1mg - 3%
Iron - 0.3mg - 4%
Potassium - 180.8mg - 4%
INGREDIENTS: Shrimp Boil Broth (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 ONIONS, LEMONS, GARLIC PEELED, OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. ), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), CAJUN SEASONING (garlic, salt, onion, paprika, oregano, white pepper, red pepper, and spice.), THYME, BLACK PEPPER (black pepper)), POTATO RED, SHRIMP (shrimp, water, sodium carbonate, sodium citrate (to retain moisture), salt. contains: crustacean shellfish (shrimp).), FRESH CORN, ANDOUILLE SAUSAGE (pork, water, salt, spices, paprika, sugar, bha, bht, citric acid), LEMONS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), PARSLEY, OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. )
ALLERGENS: Milk, Crustacean Shellfish, Soybeans
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.