Vindaloo Rice

Nutrition Facts

Serving Size 4 OZ
Calories 214
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.7g
6%
Sat. Fat 0.5g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 393mg
17%
Tot. Carb. 41g
12%
Dietary Fiber 2.2g
6%
Sugars 3g
   Includes 0g Added Sugars
0%
Protein 3.9g
Vitamin D - 0mcg - 0%
Calcium - 20.7mg - 2%
Iron - 0.4mg - 5%
Potassium - 111mg - 2%
INGREDIENTS: Vegetable Stock (WATER, FRESH CELERY, FRESH ONIONS, FRESH CARROTS, DICED TOMATOES (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid)), JASMINE RICE (jasmine rice), WATER, FRESH RED ONIONS, CARROTS MATCHSTICK, RAISINS, BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), CINNAMON (cinnamon sticks.), TURMERIC (turmeric.), BLACK PEPPER, CAYENNE PEPPER (ground cayenne pepper. ), CARDOMOM PODS
ALLERGENS:
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.