Korean Vegetables & Condiments

Nutrition Facts

Serving Size 1 SERVING

Calories 166

Calories from Fat 0.9

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

Amount/Serving

%DV*

Total Fat 11.5g

18%

Sat. Fat 1.7g

- - -%

Trans Fat 0g

Cholesterol 0.1mg

- - -%

Sodium 593.9mg

26%

Amount/Serving

%DV*

Tot. Carb. 13.2g

Dietary Fiber 2.9g

Sugars 8.5g

Includes 0.9g Added Sugars

Protein 3.6g

Vitamin D - 0.1mcg - 0%

Calcium - 78mg - 8%

Iron - 2mg - 25%

Potassium - 318.3mg - 7%

INGREDIENTS: Korean Bulgogi Spinach (SPINACH, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SESAME OIL (100% pure sesame oil.), SESAME SEEDS (whole sesame seeds)), Kimchi (FRESH VEGGIE SLAW MIX (kohlrabi, brussels sprouts, broccoli, kale, red cabbage, carrots), SRIRACHA SAUCE (water, jalapeno pepper puree (red jalapeno pepper, vinegar, salt), sugar, cayenne pepper puree (cayenne pepper, vinegar, salt), soy sauce (water, soybeans, salt, sugar), garlic powder, vinegar, modified corn starch, dehydrated garlic, natural flavor, xanthan gum, ascorbic acid.), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). )), ENGLISH CUCUMBER, Pickled Carrot (VINEGAR (white distilled vinegar, diluted with water to 5% acidity.), CARROTS MATCHSTICK, WATER, SUGAR (sugar), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda)), Chili Sauce for Bulgogi Taco (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), JALAPENO CHILI, 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.