TostiLocos
Serving Size 1 PLATE
| Amount per serving | |
|---|---|
| Calories | 137 |
| Calories from Fat | 716 |
*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 79.4g | 209 | Tot. Carb. 230.4g | |
| Sat. Fat 11.3g | 56% | Dietary Fiber 15.3g | 51 |
| Trans Fat 0g | Sugars 16.6g | 13 | |
| Cholesterol 0mg | Protein 24.4g | ||
| Sodium 2740.6mg | 119 | ||
Ingredients
Salsa Verde Tostitos (For Recipes) (corn, vegetable oil (corn, canola, and/or sunflower oil), maltodextrin (made from corn), monosodium glutamate, salt, sugar, dextrose, tomato powder, paprika, spices, onion powder, garlic powder, yeast extract, natural and artificial flavors, and artificial color (yellow 5 lake, yellow 6 lake, red 40 lake, blue 1 lake).), Tostitos Locos Fruit Mix (Chamoy Sauce (Water, Salt, Citric Acid, Modified Starch, Dried Chili Peppers, Acetic Acid, Xanthan Gum, Flavoring Extracts, Potassium Sorbate and Sodium Benzoate and Fd&C Red No. 40.), Mango, Jicama, Lime Juice (Key West Lime Juice from concentrate, and less than 1/10 of 1% Sodium Benzoate)), Roasted Chickpeas (Garbanzo Beans (Prepared Garbanzo Beans, Water, Salt, Disodium EDTA), Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Ground Spice Sumac, Salt, Canola Fryer Shortening (Canola Oil with Dimethylpolysiloxane.)), GR VALENTINA 34 oz (Water, chili pepper, vinegar, salt, spice, sodium benzoate (preservative).), Cucumber, CHANGUITROZOS TAMARIND CANDY (Hawthorm apple, quince, guava, sugar, corn syrup, chili, salt, citric acid, xanthan gum, sodium benzoate as preservative, artificial tamarind flavor, artificial color FD&C red #40, maltodextrine and soy.)
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.