Kale and Veggie Potstickers

Nutrition Facts

Serving Size 4 EACH
Calories 179
Calories from Fat 2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 5g
8%
Sat. Fat 0g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 289.1mg
13%
Tot. Carb. 26.9g
8%
Dietary Fiber 2g
6%
Sugars 3g
   Includes 2g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 49.8mg - 5%
Iron - 0.9mg - 11%
Potassium - 149.5mg - 3%
INGREDIENTS: KALE & VEGETABLE DUMPLING (filling:kale, spinach, corn, tofu (water, non-gmo soybeans, calcium sulfate, glucono delta-lactone, magnesium chloride, napa cabbage, green soybean, carrot, canola/soybean oil, hydrated onion (water, dehydrated onion), cane sugar, water, cilantro, sesame oil, garlic, textured soy protein (water, soy protein concentrate), potato flake (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), sea salt, yeast extract, black pepper. dough: wheat flour, water, wheat gluten, corn starch, sea salt. )
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.