Baked Beans

Nutrition Facts

Serving Size 6 OZ

Calories 182

Calories from Fat 11.4

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

Amount/Serving

%DV*

Total Fat 0.6g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 582.4mg

25%

Amount/Serving

%DV*

Tot. Carb. 37.1g

11%

Dietary Fiber 5.9g

17%

Sugars 14.5g

Includes 11.4g Added Sugars

Protein 9.3g

Vitamin D - 0mcg - 0%

Calcium - 67.2mg - 7%

Iron - 2.4mg - 30%

Potassium - 533.5mg - 11%

INGREDIENTS: BEANS (white beans, water, sugar, high fructose corn syrup, tomato paste, salt, oleoresin paprika, dextrose, onion powder, garlic powder, and natural flavorings. ), FRESH ONIONS, BROWN SUGAR (sugar, molasses), BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch, contains less than 2% of: salt, pineapple juice concentrate, natural smoke flavor, spice, caramel color, molasses, sodium benzoate (preservative), garlic*, mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried), WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.)

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.