Gluten Free Barbecue Sauce

Nutrition Facts

Serving Size 2 OZ
Calories 61
Calories from Fat 2.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.4g
1%
Sat. Fat 0.2g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 433.5mg
19%
Tot. Carb. 14g
4%
Dietary Fiber 0.3g
1%
Sugars 11.5g
   Includes 2.6g Added Sugars
0%
Protein 0.2g
Vitamin D - 0mcg - 0%
Calcium - 4.5mg - 0%
Iron - 0.2mg - 3%
Potassium - 24.3mg - 1%
INGREDIENTS: KETCHUP (tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring.), FRESH ONIONS, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), BROWN SUGAR (sugar, molasses), GLUTEN FREE WORCESTERSHIRE SAUCE (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract contains: anchovies ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), HONEY (clover honey. ), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER, GROUND RED PEPPER (ground red pepper. )
ALLERGENS: Fish, 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.