Plant-Based Teriyaki Meatballs

Nutrition Facts

Serving Size 1 SERVING

Calories 570

Calories from Fat 1.3

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

Amount/Serving

%DV*

Total Fat 13.9g

21%

Sat. Fat 1.4g

- - -%

Trans Fat 0g

Cholesterol 4.1mg

- - -%

Sodium 2189.2mg

95%

Amount/Serving

%DV*

Tot. Carb. 88.5g

27%

Dietary Fiber 6.9g

20%

Sugars 31.5g

Includes 1.3g Added Sugars

Protein 25.4g

Vitamin D - 0.3mcg - 0%

Calcium - 125.3mg - 13%

Iron - 3.1mg - 39%

Potassium - 468.6mg - 10%

INGREDIENTS: Jasmine Rice (WATER, JASMINE RICE (jasmine rice)), PLANT BASED MEATBALL (water, textured soy protein concentrate, canola oil, vital wheat gluten, soy protein isolate, enriched wheat four (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), 2% or less of: methylcellulose, yeast extract, onion powder, salt, barley malt extract, spices, garlic powder, sugar, fennel, natural flavors, crushed red pepper, yeast. contains: soy, wheat. ), Teriyaki Sauce (RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SUGAR (sugar), GARLIC PEELED, GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), WATER, CORNSTARCH (corn starch)), Japanese Coleslaw (COLE SLAW MIX, Coleslaw Dressing (MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.)), FRESH GREEN ONIONS)

ALLERGENS: Eggs, Wheat, Soybeans, Gluten

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.