Cornmeal Fried Swai

Nutrition Facts

Serving Size 8 OZ

Calories 505

Calories from Fat 0.7

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

Amount/Serving

%DV*

Total Fat 37.6g

58%

Sat. Fat 5.9g

- - -%

Trans Fat 0g

Cholesterol 88.7mg

- - -%

Sodium 1390mg

60%

Amount/Serving

%DV*

Tot. Carb. 26.8g

Dietary Fiber 0.6g

Sugars 11.1g

Includes 0.7g Added Sugars

Protein 22.6g

Vitamin D - 0.2mcg - 0%

Calcium - 75.2mg - 8%

Iron - 0.7mg - 8%

Potassium - 72.8mg - 2%

INGREDIENTS: SWAI FILET (pangasius, sodium phosphates, potassium citrate, salt contains: pangasius), TARTAR SAUCE (soybean oil, pickle relish (cucumbers, vinegar, water, salt, natural flavor, xanthan gum), water, vinegar, high fructose corn syrup, modified food starch, egg yolk, contains less than 2% of: salt, spice, xanthan gum, garlic, onion, sodium benzoate as a preservative. contains: egg), Buttermilk Marinade (BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), FRESH YELLOW ONIONS, RED HOT SAUCE (aged cayenne red peppers, distilled vinegar, water, salt and garlic powder), TARRAGON (whole tarragon leaves ), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), DRIED THYME (whole thyme leaves.), CAYENNE PEPPER (ground cayenne pepper. )), Cornmeal Breader (SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), CORN MEAL (enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) manufactured on the same equipment that processes wheat. ), BLACK PEPPER, SALT (salt, calcium silicate, dextrose, potassium iodide.), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ))

ALLERGENS: Milk, Eggs, Fish, 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.