Bulgogi Beef and Rice

Nutrition Facts

Serving Size 1 BOWL

Calories 628

Calories from Fat 1

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

Amount/Serving

%DV*

Total Fat 19.2g

30%

Sat. Fat 3.7g

- - -%

Trans Fat 0.2g

Cholesterol 47.9mg

- - -%

Sodium 913.5mg

40%

Amount/Serving

%DV*

Tot. Carb. 87.5g

27%

Dietary Fiber 2.9g

Sugars 21g

Includes 1g Added Sugars

Protein 24.3g

Vitamin D - 0.1mcg - 0%

Calcium - 79.9mg - 8%

Iron - 5.7mg - 71%

Potassium - 463.9mg - 10%

INGREDIENTS: Chinese Rice (WATER, CHINESE RICE (long grain rice enriched with iron (ferric orthophosphate), niacin, thiamine (thiamine mononitrate) and folic acid)), Pickled Slaw (VINEGAR (white distilled vinegar, diluted with water to 5% acidity.), FRESH VEGGIE SLAW MIX (kohlrabi, brussels sprouts, broccoli, kale, red cabbage, carrots), WATER, SUGAR (sugar), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda)), Korean Marinated Beef (BEEF STRIPS, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.), SESAME OIL (100% pure sesame oil.), SUGAR (sugar), FRESH GREEN ONIONS, GARLIC PEELED, SESAME SEEDS (whole sesame seeds)), Korean Bulgogi Spinach (SPINACH, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.), SESAME SEEDS (whole sesame seeds)), Chili Sauce (RED PEPPER PASTE (red pepper seasoning (red pepper powder, water, salt, garlic, onion), corn syrup, water, wheat flour, wheat rice, salt, grain alcohol, rice powder, soybean powder, monosodium l-glutamate, seed malt contains: soybeans and wheat), SESAME OIL (100% pure sesame oil.), SUGAR (sugar), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), WATER), AJI NORI FURIKAKE (toasted white sesame seeds, sea salt, sugar, nori seaweed, toasted black sesame seeds, hijiki ), CILANTRO

ALLERGENS: Wheat, Soybeans, Gluten, Sesame

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.