Olive's Pho to Order

Nutrition Facts

Serving Size 7 OZ

Calories 77

Calories from Fat 4.3

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

Amount/Serving

%DV*

Total Fat 0.8g

Sat. Fat 0.1g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 736.9mg

32%

Amount/Serving

%DV*

Tot. Carb. 14.7g

Dietary Fiber 1.3g

Sugars 5.7g

Includes 4.3g Added Sugars

Protein 2.6g

Vitamin D - 0mcg - 0%

Calcium - 35.1mg - 4%

Iron - 0.8mg - 10%

Potassium - 232.2mg - 5%

INGREDIENTS: Vegan Pho Broth (WATER, REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric )), Spaghetti Noodles (SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil)), PORTABELLO MUSHROOMS, EXTRA FIRM TOFU (water, non-gmo soybeans, calcium sulfate (a natural firming agent).), FRESH RED ONION, HOISIN SAUCE (sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, modified corn starch, contains less than 2% of sweet potato powder, sesame paste, caramel color, spices, dehydrated garlic, salted chili peppers (chili peppers, salt), acetic acid, fd&c red no. 40. contains soybeans, wheat, and sesame. ), LIMES, SRIRACHA HOT PEPPER SAUCE (chili, sugar, salt, garlic, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum. Contains sulphite (sodium bisulfite), vinegar, sodium benzoate, natural flavors), CARROTS MATCHSTICK, RADISHES, JALAPENOS, FRESH GREEN ONIONS, MINT, BASIL

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.