Thai Green Curry Chicken

Nutrition Facts

Serving Size 6 OZ

Calories 256

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 15.5g

24%

Sat. Fat 8.2g

- - -%

Trans Fat 0g

Cholesterol 118.1mg

- - -%

Sodium 698.8mg

30%

Amount/Serving

%DV*

Tot. Carb. 4.9g

Dietary Fiber 1.2g

Sugars 2.6g

Includes 0.1g Added Sugars

Protein 23.1g

Vitamin D - 0.2mcg - 0%

Calcium - 16.1mg - 2%

Iron - 2.1mg - 26%

Potassium - 363.1mg - 8%

INGREDIENTS: Roasted Green Curry Chicken (SLICED CHICKEN THIGH (halal certified chicken thigh ), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean), CORN OIL (corn oil ), KOSHER SALT (salt, yellow prussiate of soda), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)), COCONUT MILK (coconut extract, water, citric acid (as antioxidant), sodium metabisulfite (as preservative). ), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean), FRESH RED PEPPER, BAMBOO SHOOTS (bamboo shoots and water), JALAPENO CHILI, 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), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), BROWN SUGAR (sugar, molasses ), CORN OIL (corn oil )

ALLERGENS: Fish, 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.