Thai Green Curry Tofu Roll

Nutrition Facts

Serving Size 1 EACH
Calories 454
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 19.7g
30%
Sat. Fat 9.8g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 1631.5mg
71%
Tot. Carb. 51.9g
16%
Dietary Fiber 2.3g
7%
Sugars 9.7g
   Includes 0g Added Sugars
0%
Protein 14.2g
Vitamin D - 0mcg - 0%
Calcium - 208.8mg - 21%
Iron - 1.3mg - 16%
Potassium - 169.4mg - 4%
INGREDIENTS: Green Curry Fried Tofu (EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), Green Curry Sushi Sauce (COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean))), Sushi Rice (NISHIKI RICE (milled rice), WATER, Sushi Vinegar (RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda))), Green Curry Sushi Sauce (COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean)), Green Curry Sushi Sauce (COCONUT MILK (coconut milk, stabilizer blend of carboxymethyl cellulose, xanthan gum and polysorbate 60. contains: tree nut (coconut)), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean)), CARROTS MATCHSTICK, ENGLISH CUCUMBER, SEAWEED (Seaweed), CILANTRO
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.