Lemongrass Impossible Meatball

Nutrition Facts

Serving Size 4 EACH

Calories 437

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 27.9g

43%

Sat. Fat 6g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1395mg

61%

Amount/Serving

%DV*

Tot. Carb. 28.3g

Dietary Fiber 3.8g

11%

Sugars 10.5g

Includes 0g Added Sugars

Protein 18g

Vitamin D - 0mcg - 0%

Calcium - 190.3mg - 19%

Iron - 4.4mg - 55%

Potassium - 662.4mg - 14%

INGREDIENTS: 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), Lemongrass Glaze (TERIYAKI GLAZE (soy sauce (water, soybeans, wheat, salt), sugar, water, modified corn starch, onion juice, rice vinegar, natural flavor, garlic powder, malic acid, spice, sodium benzoate: less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate), Lemongrass Marinade (GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), LEMONGRASS (lemon grass ), WATER, SUGAR (sugar), GARLIC PEELED, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WHITE PEPPER (White pepper. ))), FRESH YELLOW ONIONS, FRESH GREEN ONION, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)

ALLERGENS: Wheat, Soybeans, 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.