Fried Nashville Hot Cauliflower

Nutrition Facts

Serving Size 4 OZ

Calories 356

Calories from Fat 6.3

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

Amount/Serving

%DV*

Total Fat 22.7g

35%

Sat. Fat 2.9g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1478.4mg

64%

Amount/Serving

%DV*

Tot. Carb. 34.7g

11%

Dietary Fiber 0.9g

Sugars 8.5g

Includes 6.3g Added Sugars

Protein 2.7g

Vitamin D - 0mcg - 0%

Calcium - 26.7mg - 3%

Iron - 0.8mg - 10%

Potassium - 120.1mg - 3%

INGREDIENTS: CAULIFLOWER WINGS (cauliflower (cauliflower, water, vinegar, sugar, salt, sodium benzoate (preservative). calcium chloride, sodium metabisulphite (color retention), garlic oil, turmeric, polysorbate 80, propylene glycol), vegetable oil (soybean and/or canola oil), water, enriched wheat flour, niacin, reduced iron, thiamine mono nitrate, riboflavin, folic acid), corn starch - modified, rice flour. contains 2% or less of annatto extract (color), bleached enriched wheat flour (flour, niacin, reduced iron, thiamine mono nitrate, riboflavin, folic acid), caramel color. corn starch, dehydrated garlic, dehydrated onion, dextrin, dextrose, leavening (sodium acid pyrophosphate, sodium bicarbonate), salt, spices, tapioca starch - modified, whey, xanthan gum. contains: milk, wheat. ), NASHVILLE HOT SAUCE (siracha, chili sauce (red chili, distilled vinegar, sugar, salt, garlic, acetic acid, lactic acid, red chili powder, xanthan gum), water, vegetable oil, (soybean and/or canola), sugar, distilled vinegar, chili powder (chili pepper, spices, salt, garlic), brown sugar, contains less than 2% of aged cayenne red pepper, smoked paprika, salt, oleoresin paprika (color), spice, potassium sorbate and sodium benzoate (preservatives), phosphoric acid, propylene glycerol alginate, xanthan gum, garlic, calcium disodium edta (to protect flavor), sulfiting agent. *dried. )

ALLERGENS: Milk, Wheat, Gluten

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.