Gluten Free Swiss Steak

Nutrition Facts

Serving Size 5 OZ

Calories 501

Calories from Fat 0.7

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

Amount/Serving

%DV*

Total Fat 25.9g

40%

Sat. Fat 9g

- - -%

Trans Fat 0g

Cholesterol 112.3mg

- - -%

Sodium 759.6mg

33%

Amount/Serving

%DV*

Tot. Carb. 26.8g

Dietary Fiber 1.8g

Sugars 4.4g

Includes 0.7g Added Sugars

Protein 37.3g

Vitamin D - 0mcg - 0%

Calcium - 33.4mg - 3%

Iron - 4.5mg - 56%

Potassium - 648.5mg - 14%

INGREDIENTS: BEEF SIRLOIN, WATER, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), FRESH ONIONS, FRESH GREEN PEPPERS, Gluten Free Seasoned Flour (GLUTEN FREE RICE FLOUR (rice flour), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Gluten Free Roux (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.), WHITE RICE FLOUR (rice flour )), GLUTEN FREE WORCESTERSHIRE SAUCE (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract contains: anchovies ), BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), PARSLEY FLAKES (parsley flakes. ), BLACK PEPPER

ALLERGENS: Fish, 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.