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    Black Bean Soup

    Nutritional Information

    Serving Size: 10 OZW
    Calories 80
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 0.1g 0%
    Saturated Fat 0g 0%
    Trans Fatty Acid 0g 0%
    Cholesterol 0mg 0%
    Sodium 434.3mg 18%
    Carbohydrates 12.9g 4%
    Dietary Fiber 3.4g 14%
    Total Sugars 3.7g
    Added Sugar 0g 0%
    Protein 3.4g 6%
    % Daily Value: Protein 6% Fat 0% Carbohydrates 4% Dietary Fiber 14% Cholesterol 0% Trans Fatty Acid 0% Vitamin A - IU 68% Calories 4% Saturated Fat 0% Added Sugar 0%
    INGREDIENTS:
    Black Bean Soup (Water, Canned Black Beans (Black Beans, Water, Salt, Calcium Choride, Ferrous Gluconate), Tomato Filets (Vine-Ripened Fresh Tomatoes, Salt, Calcium Chloride, And Naturally Derived Citric Acid), Diced Carrots, Chopped Onion, Chopped Celery, Unpr Fresh Cilantro, Parsley (Parsley), Vegetable Base (NG) (Vegetable Puree (Celery, Onions, Carrots, Parsnips, Turnips), Salt, Cornstarch, Tomato Paste, Sugar, Corn Oil, 2% Or Less Of Natural Flavors, Corn Powder, Xanthan Gum, Soybean Oil, Canola Oil. ), Vinegar Red Wine (Red Wine Vinegar (Diluted With Water To 5% Acidity), Potassium Metabisulfite (Preservative).), Canned Diced Jalapeno Pepper (Fire Roasted Jalapeno Peppers, Water, Citric Acid, Salt, Calcium Chloride.), Garlic, Ground Cumin, Coriander (Coriander))
    ALLERGENS:
    Soybeans
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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