Latin Black Beans

Nutrition Facts

Serving Size 4 OZ

Calories 93

Calories from Fat 0

*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 297.8mg

13%

Amount/Serving

%DV*

Tot. Carb. 16.1g

Dietary Fiber 4.2g

12%

Sugars 1g

Includes 0g Added Sugars

Protein 5.5g

Vitamin D - 0mcg - 0%

Calcium - 35.8mg - 4%

Iron - 1.4mg - 17%

Potassium - 384.7mg - 8%

INGREDIENTS: BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), WATER, FRESH RED PEPPER, FRESH ONIONS, GARLIC PEELED, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), RED HOT SAUCE (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), CILANTRO, 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 ), KOSHER SALT (salt, yellow prussiate of soda), OREGANO (oregano.), 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.