Chili Crisp Korean Beef

Nutrition Facts

Serving Size 3 OZ
Calories 141
Calories from Fat 4.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6.3g
10%
Sat. Fat 1.2g
- - -%
Trans Fat 0g
Cholesterol 35.3mg
- - -%
Sodium 420.3mg
18%
Tot. Carb. 7.7g
2%
Dietary Fiber 0.2g
1%
Sugars 5.1g
   Includes 4.7g Added Sugars
0%
Protein 13.3g
Vitamin D - 0mcg - 0%
Calcium - 9.4mg - 1%
Iron - 12.1mg - 151%
Potassium - 242.4mg - 5%
INGREDIENTS: KOREAN SHAVED BEEF (beef and korean style sauce (soy sauce [water, soybeans, salt, sugar], sugar, sesame oil, garlic puree, water, molasses, salt, spice, lactic acid, onion puree) and potato starch contains soy), KOREAN BBQ SAUCE (soy sauce (water, wheat, soybeans, salt), apples, sugar, water, apple juice concentrate, rice wine vinegar, canola oil, dried garlic and onion, sesame oil, corn starch, onions, distilled vinegar, seasoning (water, dextrose, rice corn syrup, and salt), xanthan gum, spices, sea salt.), SPICY MR. BING'S SAUCE (non-gmo expeller pressed canola oil, onions, chili peppers, rice bran, mushroom powder, garlic, spices, turbinado sugar, salt. ), CORN OIL (corn oil )
ALLERGENS: Wheat, Soybeans, Gluten, Sesame
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.