Impossible Meatballs with Marinara

Nutrition Facts

Serving Size 4 MEATBALL + SAUCE

Calories 478

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 30.9g

48%

Sat. Fat 6.4g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1455.8mg

63%

Amount/Serving

%DV*

Tot. Carb. 32.2g

10%

Dietary Fiber 7.5g

22%

Sugars 10.3g

Includes 0g Added Sugars

Protein 20g

Vitamin D - 0mcg - 0%

Calcium - 216.9mg - 22%

Iron - 5.8mg - 73%

Potassium - 1215.7mg - 26%

INGREDIENTS: Red Sauce (CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), FRESH RED ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH CARROTS, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), BLACK PEPPER (black pepper), BASIL, ONION POWDER (onion powder. ), GREEK OREGANO (constituents/plant part: rubbed whole plant (flowers-leaves))), IMPOSSIBLE MEATBALL (water, soy protein concentrate, sunflower oil, coconut oil, 2% or less of: methylcellulose, dried onion, dried garlic, soy protein isolate, yeast extract, spices, food starch modified, natural flavors, cultured dextrose, salt, dextrose, soy leghemoglobin, citric acid, hydrolyzed soy protein, mixed tocopherols (antioxidant), l-tryptophan vitamins and minerals: zinc gluconate, niacin (vitamin b3), thiamine hydrochloride (vitamin b1), pyridoxine hydrochloride (vitamin b6), riboflavin (vitamin b2), vitamin b12 meatballs are set in soybean oil contains: soy)

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.