Seared Petite Tenders with Mushroom Gravy

Nutrition Facts

Serving Size 4 OZ

Calories 404

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 22.5g

35%

Sat. Fat 7.5g

- - -%

Trans Fat 0.4g

Cholesterol 105.5mg

- - -%

Sodium 541.4mg

24%

Amount/Serving

%DV*

Tot. Carb. 1.5g

Dietary Fiber 0.2g

Sugars 0.1g

Includes 0.1g Added Sugars

Protein 32.1g

Vitamin D - 0mcg - 0%

Calcium - 18.4mg - 2%

Iron - 3.8mg - 47%

Potassium - 14.9mg - 0%

INGREDIENTS: BEEF CHUCK, Mushroom Gravy (WATER, FRESH MUSHROOMS, MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), MUSHROOM BASE (salt, sugar, maltodextrin, yeast extract, hydrolyzed corn protein, natural flavor, mushroom extract, onion powder, food starch - modified dehydrated mushrooms, soybean oil, dehydrated celery, spices, garlic powder, disodium inosinate, and disodium guanylate ), CORN OIL (corn oil ), KOSHER SALT (salt, yellow prussiate of soda), WHITE PEPPER (White pepper. ), THYME LEAVES (whole thyme leaves. ), SAGE (rubbed sage)), CORN OIL (corn oil ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)

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.