Week 4 Lamb Shank Bowl

Nutrition Facts

Serving Size 10 EACH
Calories 6239
Calories from Fat 2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 253.3g
390%
Sat. Fat 67.3g
- - -%
Trans Fat 0g
Cholesterol 550.7mg
- - -%
Sodium 13622.2mg
592%
Tot. Carb. 408.8g
124%
Dietary Fiber 63.2g
186%
Sugars 60.7g
   Includes 2g Added Sugars
0%
Protein 273.7g
Vitamin D - 0.6mcg - 0%
Calcium - 1147.9mg - 115%
Iron - 49.5mg - 619%
Potassium - 7664.1mg - 163%
INGREDIENTS: FNF Toppings (Dolmades (Stuffed Grape Leaves) (STUFFED GRAPE LEAVES (ingredients: rice (cooked) 60%, water, vine leaves 10%, onions, soya oil, salt dill, mint, black pepper, acid: citric acid, sunflower oil)), Classic Hummus (GARBANZO BEANS (cooked dried chick peas, water, salt, disodium edta (to preserve color)), EXTRA VIRGIN OLIVE OIL (100% oil that comes from olives ), TAHINI (100% roasted, ground sesame seeds.), LEMON JUICE (lemon juice), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), CUMIN (cumin)), Baba Ganoush (EGGPLANT PULP (eggplant, salt, acidity regulator: citric acid. ), TAHINI (100% roasted, ground sesame seeds.), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), LEMON JUICE (lemon juice), GARLIC PEELED, PARSLEY, KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CUMIN (cumin)), Green Zhug (JALAPENO CHILI, PARSLEY, CILANTRO, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), LEMON JUICE (lemon juice), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), GROUND CARDAMON, BLACK PEPPER (black pepper), CUMIN (cumin)), Tzatziki Sauce (GREEK YOGURT (cultured pasteurized grade a whole milk, heavy cream, milk solids and live cultures), FRESH CUCUMBER, GARLIC PEELED, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda), DRIED MINT, DILL WEED (dill)), Crumbled Feta Cheese (FETA CHEESE (pasteurised sheep and goat milk, salt, cultures, rennet )), Diced Tomatoes (FRESH TOMATOES), Sliced Cucumbers (SLICED ENGLISH CUCUMBER ), Sliced Kalamata Olives (SLICED KALAMATA OLIVES (organic olives, water, salt, organic vinegar ))), Leg of Lamb (LEG OF LAMB (halal certified lamb), Vegetable Broth (WATER, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric )), FRESH RED ONION, FRESH RED PEPPER, GARLIC PEELED, FRESH GREEN ONION, ORANGE JUICE CONCENTRATE (concentrated orange juice), CILANTRO, PARSLEY, ROSEMARY, THYME, VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), BLACK PEPPER (black pepper), KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), FENNEL SEED (whole fennel seeds ), CORIANDER (ground coriander.), BLACK PEPPER (black pepper)), Lemon Herbed Quinoa (Vegetable Broth (WATER, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric )), TRI COLOR QUINOA (red, white and black quinoa), FRESH ONIONS, LEMON JUICE (lemon juice), GARLIC PEELED, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), KOSHER SALT (salt, yellow prussiate of soda), GROUND ROSEMARY (ground rosemary ), GREEK OREGANO (constituents/plant part: rubbed whole plant (flowers-leaves)), Lemon Zest (LEMONS), BLACK PEPPER (black pepper), DRIED THYME (whole thyme leaves.)), Mediterranean Yellow Rice (BASMATI WHITE RICE, VEGETABLE CONSOMME (water, salt, vegetable juice concentrate (cabbage, onion, celery, carrot and leek), yeast extract, hydrolyzed corn gluten, sugar, natural flavor, xanthan gum, and maltodextrin ), Mediterranean Yellow Rice Spice (TURMERIC (turmeric.), CUMIN (cumin), KOSHER SALT (salt, yellow prussiate of soda), WHITE PEPPER (White pepper. ))), Lettuce Mix (HERITAGE TUSCAN LETTUCE MIX (green leaf lettuce, red leaf lettuce, tangos lettuce, lolla rosa lettuce, batavia lettuce, oak lettuce)), Chickpea and Olive Medley (GARBANZO BEANS (cooked dried chick peas, water, salt, disodium edta (to preserve color)), DICED TOMATOES (vine-ripened tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid*naturally derived ), YUKON GOLD POTATOES, SLICED KALAMATA OLIVES (organic olives, water, salt, organic vinegar ), FRESH ONIONS, FRESH CARROTS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), VEGETABLE CONSOMME (water, salt, vegetable juice concentrate (cabbage, onion, celery, carrot and leek), yeast extract, hydrolyzed corn gluten, sugar, natural flavor, xanthan gum, and maltodextrin ), GARLIC PEELED, PARSLEY, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper), GROUND ROSEMARY (ground rosemary ), MARJORAM)
ALLERGENS: Milk, Soybeans, 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.