Bulgogi Plant Based Beef

Nutrition Facts

Serving Size 4 OZ

Calories 232

Calories from Fat 2.9

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

Amount/Serving

%DV*

Total Fat 13.2g

20%

Sat. Fat 1.8g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 907.8mg

39%

Amount/Serving

%DV*

Tot. Carb. 21.7g

Dietary Fiber 3g

Sugars 14g

Includes 2.9g Added Sugars

Protein 7.6g

Vitamin D - 0mcg - 0%

Calcium - 59.2mg - 6%

Iron - 2.8mg - 36%

Potassium - 204.1mg - 4%

INGREDIENTS: FRESH YELLOW ONIONS, PLANT BASED BEEF BULGOGI (water, sauce (sugar, water, soy sauce [water, defatted soybeans, wheat, salt, ethyl alcohol {to protect quality}], pear puree [pear], onion, garlic, apple puree [apple], modified corn starch, ginger, wheat protein, green onion extract [water, green onion, maltodextrin, salt, enzyme], dextrin, black pepper, xanthan gum), textured soy protein (soybean protein, rice flour, wheat gluten, cocoa powder), soybean oil. allergen: soy and wheat ), TERIYAKI GLAZE (soy sauce (water, soybeans, wheat, salt), sugar, water, modified corn starch, onion juice, rice vinegar, natural flavor, garlic powder, malic acid, spice, sodium benzoate: less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate), Korean Bulgogi Marinade (GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), FRESH YELLOW ONIONS, HONEY (clover honey. ), SUGAR (sugar), SESAME OIL (100% pure sesame oil.), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), DARK MUSHROOM SOY SAUCE (water, soybeans, sugar, salt, wheat flour, extract of mushroom. contains: soy, wheat, sulfites ), BLACK PEPPER (black pepper)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED

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.