Bangkok Beef

Nutrition Facts

Serving Size 4 OZ

Calories 207

Calories from Fat 0.7

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 15.2g

23%

Sat. Fat 2.7g

- - -%

Trans Fat 0g

Cholesterol 33.8mg

- - -%

Sodium 745.8mg

32%

Amount/Serving

%DV*

Tot. Carb. 4.4g

Dietary Fiber 0.8g

Sugars 1.6g

Includes 0.7g Added Sugars

Protein 12.8g

Vitamin D - 0.1mcg - 0%

Calcium - 18.8mg - 2%

Iron - 1.4mg - 18%

Potassium - 303.9mg - 6%

INGREDIENTS: Velvet Beef (BEEF CHUCK ROLL, WATER, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), CORNSTARCH (corn starch), BAKING SODA (sodium bicarbonate)), BROCCOLI FLOWERETTES, FRESH RED ONIONS, FRESH RED PEPPER, FRESH GRAPE TOMATOES, OYSTER SAUCE (water, sugar, oyster extractives (oyster, water, salt), salt, modified corn starch, monosodium glutamate, wheat flour, caramel color, oyster juice concentrate (oyster, water, salt), yeast extract Contains: Wheat ), BASIL, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GOLDEN MOUNTAIN SEASONING SAUCE (soybean sauce (soybeans, corn), water, sugar, salt, and flavour enhancer (disodium 5-ribonucleotides) (E635) Contains Soybeans), SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), CHILI PASTE (chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite) Contains seeds and stem fragments from peppers. May contain traces of garlic. ), GARLIC PEELED, RED PEPPER (crushed red pepper)

ALLERGENS: Fish, Crustacean Shellfish, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.