Broccoli Cheese Soup - Vegetarian

Nutrition Facts
Serving Size 7 OZ
Calories 269
    Calories from Fat 0.2

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 18.3g
46%
Tot. Carb. 13.4g
10%
  Sat. Fat 10.4g
38%
  Dietary Fiber 1.1g
3%
  Trans Fat 0.6g
 
  Sugars 7.9g
 
Cholesterol 52.1mg
 
Protein 13g
 
Sodium 964.8mg
64%
 
 
Protein   23%
  • Carbohydrates   10%
  • Total Sugars  
  • Fat   46%
    • Vitamin D - mcg   1%
  • Added Sugar   0%
  • Calories   11%
  • Sodium   64%
    • Calcium   46%
  • Iron   4%
  • Potassium   8%
    • INGREDIENTS:  2% MILK (reduced fat milk with vitamin A palmitate and vitamin D3 added), SHREDDED AMERICAN CHEESE (pasteurized process American cheese (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid [preservative], enzymes, lactic acid, color added), potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor)), BROCCOLI CUTS (broccoli), CARROTS (carrots), CELERY (celery), BUTTER BLEND (Sun Glow brand: vegetable oil blend (palm and palm kernel oil, soybean oil), skim milk, butter (cream, salt), contains less than 2% of natural flavor, vitamin a palmitate added, beta carotene (color), salt. Golden Sweet brand: palm oil, water, soybean oil, salt, contains less than 2% of butter (cream, salt), whey, vegetable mono & diglycerides, soy lecithin, potassium sorbate (a preservative), buttermilk, citric acid, natural & artificial flavor, beta carotene (color), vitamin apalmitate added. contains: milk, soybean.), ALL PURPOSE FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), YELLOW ONION (yellow onion), VEGETARIAN SOUP BASE (vegetables (celery, carrots, onion), salt, sugar, dehydrated potato (potato, mono and diglycerides, sodium acid pyrophosphate, citric acid), dextrose, seasoning (hydrolyzed corn protein, yeast extract), flavoring, disodium inosinate, disodium guanylate, beet powder), CORN STARCH (cornstarch), BLACK PEPPER (black pepper)
    ALLERGENS:  Milk, Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.