Cuban Black Beans

Nutrition Facts

Serving Size 2 OZ
Calories 75
Calories from Fat 0.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.3g
5%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 214.1mg
9%
Tot. Carb. 9g
3%
Dietary Fiber 2g
6%
Sugars 1.9g
   Includes 0.3g Added Sugars
0%
Protein 2.5g
Vitamin D - 0mcg - 0%
Calcium - 23.1mg - 2%
Iron - 0.7mg - 9%
Potassium - 183.6mg - 4%
INGREDIENTS: BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), FRESH ONIONS, FRESH RED PEPPER, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), GARLIC PEELED, 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), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), JALAPENO PEPPERS (jalapeno peppers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), yellow 5, sodium metabisulfite (preservative). ), SUGAR (sugar), CUMIN (cumin), OREGANO (oregano.), BLACK PEPPER, SALT (salt, calcium silicate, dextrose, potassium iodide.), BAY LEAVES ( bay leaves.)
ALLERGENS: 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.