Vegetarian Chik'n Tikka Masala

Nutrition Facts

Serving Size 3 OZ

Calories 119

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 6.4g

10%

Sat. Fat 2.4g

- - -%

Trans Fat 0.1g

Cholesterol 13.6mg

- - -%

Sodium 288.3mg

13%

Amount/Serving

%DV*

Tot. Carb. 6.5g

Dietary Fiber 3g

Sugars 2g

Includes 0g Added Sugars

Protein 9.6g

Vitamin D - 0.1mcg - 0%

Calcium - 77.5mg - 8%

Iron - 1.8mg - 23%

Potassium - 368.5mg - 8%

INGREDIENTS: MEATLESS CHIK'N (water, soy protein concentrate, canola oil, distilled vinegar, yeast extract, salt, seasoning (salt, natural flavors, yeast extract, citric acid, roasted onion powder, onion powder, sugar) contains soy), Mukhni Gravy (CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), FRESH RED ONION, HONEY (clover honey. ), CORN OIL (corn oil ), GARLIC PEELED, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARAM MASALA POWDER (blend of spices, salt, triphala powder (amalaki fruit, bibhitaki fruit, haritaki fruit)), KOSHER SALT (salt, yellow prussiate of soda), CAYENNE PEPPER (ground cayenne pepper. ), FENUGREEK LEAVES), PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), GARAM MASALA POWDER (blend of spices, salt, triphala powder (amalaki fruit, bibhitaki fruit, haritaki fruit)), CILANTRO, LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), GARLIC PEELED, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.)

ALLERGENS: Milk, 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.