Beet Poke

Nutrition Facts

Serving Size 10 SERVING

Calories 1492

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 54g

83%

Sat. Fat 7.3g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 19325.8mg

840%

Amount/Serving

%DV*

Tot. Carb. 242.9g

74%

Dietary Fiber 12g

35%

Sugars 135.8g

Includes 0g Added Sugars

Protein 15.6g

Vitamin D - 0mcg - 0%

Calcium - 98mg - 10%

Iron - 5.3mg - 66%

Potassium - 1159.4mg - 25%

INGREDIENTS: Krispy Rice (NISHIKI RICE (milled rice), SUGAR (sugar), WATER, KOSHER SALT (salt, yellow prussiate of soda), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), Roasted Beets (BEETS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), BALSAMIC VINEGAR (wine vinegar (sulfites), concentrated grape must, caramel color), KOSHER SALT (salt, yellow prussiate of soda), THYME), Poke Sauce (RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), LEMONS, SAMBAL OELEK CHILI SAUCE (red chili pepper, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid ), SRIRACHA SAUCE (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservatives.), SESAME OIL (100% pure sesame oil.), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), SWEET SOY SAUCE (sugar (palm sugar, sodium metabisulfite, sugar), soy extract (water, salt, soybean, wheat), water, salt, caramel color, sodium benzoate (as a preservative), citric acid, xanthan gum contains soy and wheat ), GINGER), CHIVES

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.