GNG Southwest Rice Bowl

Nutrition Facts

Serving Size 1 EACH

Calories 455

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 7.5g

11%

Sat. Fat 1.7g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 624mg

27%

Amount/Serving

%DV*

Tot. Carb. 84.4g

26%

Dietary Fiber 9.5g

28%

Sugars 9.6g

Includes 0g Added Sugars

Protein 12.6g

Vitamin D - 0mcg - 0%

Calcium - 32.9mg - 3%

Iron - 2.9mg - 37%

Potassium - 670.5mg - 14%

INGREDIENTS: Southwest Rice Salad (Brown Rice (BROWN RICE (long grain parboiled brown rice), Vegetable Stock (WATER, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid))), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), FRESH TOMATOES, JALAPENOS, CILANTRO, KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin))

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.