Bao Pulled Pork Sandwich

Nutrition Facts

Serving Size 4 EACH

Calories 1183

Calories from Fat 90.5

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

Amount/Serving

%DV*

Total Fat 12.6g

19%

Sat. Fat 0.6g

- - -%

Trans Fat 0g

Cholesterol 61.2mg

- - -%

Sodium 9029.2mg

393%

Amount/Serving

%DV*

Tot. Carb. 176g

53%

Dietary Fiber 6.2g

18%

Sugars 109g

Includes 90.5g Added Sugars

Protein 86.2g

Vitamin D - 0.4mcg - 0%

Calcium - 130.3mg - 13%

Iron - 7.2mg - 90%

Potassium - 772.9mg - 16%

INGREDIENTS: PULLED PORK WITH HICKORY SMOKED SAUCE (pork, sauce (water, sugar, vinegar, salt, hickory smoke flavoring, spice).), Bao Pork Hoisin Sauce (HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), CORNSTARCH (corn starch)), BAO BUN (flour mix (bleached wheat flour, isolated soy protein, corn starch), water, sugar, palm shortening [palm oil, mono- and di-glycerides of fatty acids, butylated hydroxyanisole (preservatives), butylated hydroxytoluene (preservative)], soybean oil, leavening (sodium bicarbonate, disodium phosphate, calcium carbonate, monocalcium phosphate, citric acid, glucono delta-lactone, corn starch), yeast (yeast, sorbitan monostearate, ascorbic acid). Contains: wheat, soy and their products ), FRESH GREEN ONIONS, 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.