Beef and Peppers over Ginger Scallion Rice

Nutrition Facts

Serving Size 8 OZ

Calories 236

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 8g

12%

Sat. Fat 2.8g

- - -%

Trans Fat 0.2g

Cholesterol 38.8mg

- - -%

Sodium 565.4mg

25%

Amount/Serving

%DV*

Tot. Carb. 21.9g

Dietary Fiber 1.3g

Sugars 2.4g

Includes 0g Added Sugars

Protein 17.8g

Vitamin D - 0.4mcg - 0%

Calcium - 27.6mg - 3%

Iron - 2.5mg - 31%

Potassium - 425.7mg - 9%

INGREDIENTS: Beef & Peppers (TRIMMED BEEF LOIN, FRESH ONIONS, FRESH MUSHROOMS, FRESH GREEN PEPPER, FRESH RED PEPPER, WATER, GARLIC PEELED, GLUTEN FREE VEGAN DEMI-GLACE (food starch-modified, maltodextrin, salt, palm oil, sugar, yeast extract, tomato powder, yeast extract with natural flavors, hydrolyzed corn protein, dextrose, onion powder, mushroom powder, caramel color, guar gum, natural flavors, paprika, garlic powder, citric acid, potassium chloride, disodium inosinate and disodium guanylate), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Ginger Scallion Rice (JASMINE RICE (jasmine rice), Vegetable Stock (WATER, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), FRESH ONIONS, FRESH GREEN ONIONS, GINGER ROOT, KOSHER SALT (salt, yellow prussiate of soda), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil))

ALLERGENS: Soybeans

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.