Garden Vegetable Soup

Nutrition Facts

Serving Size 8 OZL
Calories 59
Calories from Fat 1.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.4g
1%
Sat. Fat 0.1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 927mg
40%
Tot. Carb. 13g
4%
Dietary Fiber 2g
6%
Sugars 4.4g
   Includes 1.6g Added Sugars
0%
Protein 1.8g
Vitamin D - 0mcg - 0%
Calcium - 34.2mg - 3%
Iron - 0.7mg - 9%
Potassium - 382.4mg - 8%
INGREDIENTS: WATER, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), CORN (yellow corn.), COLLARDS, 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 ), CAULIFLOWER, BROCCOLI FLOWERETTES, FRESH CARROTS, FRESH ONIONS, GREEN BEANS (green beans, water, salt.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (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.