Vegetable Tortilla Soup
Serving Size 10 OZL
| Amount per serving | |
|---|---|
| Calories | 248 |
| Calories from Fat | 14 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 1.5g | 4 | Tot. Carb. 47.1g | |
| Sat. Fat 0.2g | 1% | Dietary Fiber 9.3g | 31 |
| Trans Fat 0g | Sugars 6.3g | 5 | |
| Cholesterol 0mg | Protein 13.1g | ||
| Sodium 1240.7mg | 54 | ||
Ingredients
Vegetable Stock 50% absorbtion (Water, Vegetable Base (Vegetables (onions, carrots, celery), hydrolyzed soy protein, salt, sugar, corn starch, carrot powder, onion powder, maltodextrin, carrot juice concentrate, soybean oil, disodium guanylate, disodium inosinate, water, natural flavor. CONTAINS: SOY)), Black Beans (Black Beans, Water, Sugar, Salt, Calcium Chloride, Ferrous Gluconate.), Tomato Puree Pouch (Tomatoes, Tomato Puree, Sea Salt, and Citric Acid.), Fried Flour Tortilla (BB Tortilla Corn 4.5" mini (Whole grain corn, Water, Contains 2% or less of the following: Preservatives (Propionic acid, Sodium hydroxide, Benzoic acid), Xanthan gum, and traces of food grade lime.), Canola Fryer Shortening (Canola Oil with Dimethylpolysiloxane.)), Yellow Corn (Corn), Carrots, Celery, Yellow Onions, Soy Creme (Tofu (ffiltered water, soybeans, isolated soy protein, gluconolactone, calcium chloride), Lemon, Salt, White Pepper), Green Bell Pepper, Red Bell Pepper, Salt, Garlic, Ground Cumin, Chili Powder (Chile Pepper, Salt, Spices, Silicon Dioxide and Garlic.), White Pepper, Ground Coriander
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.