Indian Pakora Vegetables

Nutrition Facts

Serving Size 4 OZ

Calories 90

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 0.4g

Sat. Fat 0.1g

- - -%

Trans Fat 0g

Cholesterol 8.9mg

- - -%

Sodium 58.7mg

Amount/Serving

%DV*

Tot. Carb. 20.1g

Dietary Fiber 1.3g

Sugars 12.2g

Includes 0g Added Sugars

Protein 1.6g

Vitamin D - 0.1mcg - 0%

Calcium - 48mg - 5%

Iron - 1.5mg - 19%

Potassium - 118.4mg - 3%

INGREDIENTS: Indian Tamarind Chutney (WATER, JAGGERY (sugar, cane molasses), TAMARIND PASTE (tamarind.), GARAM MASALA (coriander, cumin, ginger, red chili, cloves, cinnamon, bay leaves. (packed on a line that processes peanuts, treenuts, and wheat)), KOSHER SALT (salt, yellow prussiate of soda), CUMIN SEEDS (ground cumin seeds.), CHILI POWDER (chili pepper and other spices, salt, garlic powder. ), FENNEL SEED (whole fennel seeds )), Sukhis Pakora Batter (WATER, LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), GLUTEN FREE RICE FLOUR (rice flour), CORNSTARCH (corn starch), CURRY POWDER (spices, turmeric (as color), salt, red pepper, spice extractive. ), BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda)), FRESH ONIONS, FRESH CABBAGE, FRESH GREEN PEPPERS, CAULIFLOWER, CARROTS MATCHSTICK, BROCCOLI FLOWERETTES, CUMIN (cumin), JALAPENO CHILI, CILANTRO

ALLERGENS: Eggs, Tree Nuts, Peanuts, Wheat, 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.