Red Lentil Daal

Nutrition Facts

Serving Size 6 OZ

Calories 178

Calories from Fat 0.4

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 8.2g

13%

Sat. Fat 5g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 186.8mg

Amount/Serving

%DV*

Tot. Carb. 20.6g

Dietary Fiber 3.6g

11%

Sugars 2.3g

Includes 0.4g Added Sugars

Protein 6.3g

Vitamin D - 0mcg - 0%

Calcium - 20.5mg - 2%

Iron - 2.3mg - 29%

Potassium - 356mg - 8%

INGREDIENTS: WATER, RED LENTILS (red lentils. may contain: wheat), COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), FRESH ONIONS, CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), JALAPENO CHILI, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), CORN OIL (corn oil ), 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 ), CILANTRO, GARLIC PEELED, CUMIN (cumin), CINNAMON (cinnamon. ), CORIANDER (ground coriander.), TURMERIC (turmeric.), DRY MUSTARD (mustard)

ALLERGENS: Tree Nuts, Wheat, 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.