Pulled BBQ Jackfruit

Nutrition Facts

Serving Size 5 OZ

Calories 116

Calories from Fat 10.8

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

Amount/Serving

%DV*

Total Fat 1.5g

Sat. Fat 0.2g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 279.4mg

12%

Amount/Serving

%DV*

Tot. Carb. 23.7g

Dietary Fiber 7.5g

22%

Sugars 13.6g

Includes 10.8g Added Sugars

Protein 2.5g

Vitamin D - 1.8mcg - 0%

Calcium - 42.5mg - 4%

Iron - 0.4mg - 5%

Potassium - 175.4mg - 4%

INGREDIENTS: JACKFRUIT (young jackfruit, water, salt, and citric acid made in a facility that also processes soy and coconut), FRESH ONIONS, BBQ SAUCE (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch, contains less than 2% of: salt, pineapple juice concentrate, natural smoke flavor, spice, caramel color, molasses, sodium benzoate (preservative), garlic*, mustard flour, corn syrup, sugar, tamarind, natural flavor, celery seed. *dried), WATER, GARLIC PEELED, PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), BLACK PEPPER (black pepper), LIQUID SMOKE (water, natural hickory smoke flavor, citric acid, caramel color, vinegar, dextrose, sodium benzoate (a chemical preservative), and guar gum. )

ALLERGENS: Tree Nuts, 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.