Navy Bean Soup

Nutrition Facts

Serving Size 6 OZL
Calories 120
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.3g
4%
Sat. Fat 0.8g
- - -%
Trans Fat 0g
Cholesterol 14.6mg
- - -%
Sodium 836.3mg
36%
Tot. Carb. 15.8g
5%
Dietary Fiber 3.8g
11%
Sugars 1.3g
   Includes 0g Added Sugars
0%
Protein 8.2g
Vitamin D - 0mcg - 0%
Calcium - 36.9mg - 4%
Iron - 1.1mg - 14%
Potassium - 298.1mg - 6%
INGREDIENTS: WATER, WHITE BEANS (great northern beans, water, salt, calcium chloride ), HAM (cured with: water, dextrose, vinegar, and 2% or less: salt, potassium lactate, sugar, sodium phosphate, sodium lactate, sodium diacetate, sodium erythorbate, sodium nitrite), WATER, FRESH POTATOES, FRESH CELERY, FRESH CARROTS, FRESH ONIONS, HAM BASE (smoked ham (cured with water, salt, sodium lactate, natural hickory smoke flavor, corn syrup, dextrose, sodium phosphates, sugar, sodium diacetate, sodium erythorbate, sodium nitrate), salt, maltodextrin, corn starch, mesquite and hickory smoke flavors (maltodextrin), hydrolyzed wheat gluten, hydrolyzed soy protein, disodium inosinate, disodium guanylate, flavorings. contains: soy, wheat), GARLIC PEELED, BLACK PEPPER
ALLERGENS: Wheat, Soybeans, 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.