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    Veg Cream Of Broccoli Soup

    Nutritional Information

    Serving Size: 10 OZV
    Calories 443
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 33.8g 26%
    Saturated Fat 21.9g 110%
    Trans Fatty Acid 0g 0%
    Cholesterol 97.8mg 33%
    Sodium 1431.5mg 60%
    Carbohydrates 31.1g 10%
    Dietary Fiber 2.2g 9%
    Total Sugars 6.9g
    Added Sugar 0g 0%
    Protein 18.4g 33%
    % Daily Value: Protein 33% Fat 26% Carbohydrates 10% Dietary Fiber 9% Cholesterol 33% Trans Fatty Acid 0% Vitamin A - IU 50% Calories 22% Saturated Fat 110% Added Sugar 0%
    INGREDIENTS:
    NGI Vegetarian Cream of Broccoli Soup (United Dairy Homogenized Milk (Milk, Vitamin D3 Added), Homemade Vegetable Broth (Water, Tomato Filets (Vine-Ripened Fresh Tomatoes, Salt, Calcium Chloride, And Naturally Derived Citric Acid), Diced Carrots, Chopped Celery, Chopped Onion, Kosher Salt (Salt, Yellow Prussiate of Soda), Thyme Whole Leaf (Thyme), White Pepper, Bay Leaves (Bay Leaf)), Frozen Broccoli Cuts (Broccoli), American Shredded Cheese (Cultured Milk, Water, Cream, Sodium Citrate, Salt, Powdered Cellulose To Prevent Caking, Sodium Phosphate, Citric Acid, Sorbic Acid (Preservative), Artificial Color, Enzymes. ), Solid Butter (Pasteurized Cream, Salt), Chopped Onion, Gluten Free Purpose Mix (Flour White Rice (Organic White Rice), Flour Brown Rice (Brown Rice), Potato Starch (Potato Starch), Sorghum flour, Flour Tapioca (Tapioca), Xanthan Gum (100% xanthan gum)), Salt, White Pepper)
    ALLERGENS:
    Milk
    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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