Curry Broth

Nutrition Facts

Serving Size 4 OZ
Calories 19
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.5g
1%
Sat. Fat 0.3g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 619.6mg
27%
Tot. Carb. 3.5g
1%
Dietary Fiber 0.1g
0%
Sugars 1.6g
   Includes 0g Added Sugars
0%
Protein 0.9g
Vitamin D - 0mcg - 0%
Calcium - 6.8mg - 1%
Iron - 0.2mg - 2%
Potassium - 36.1mg - 1%
INGREDIENTS: WATER, CHICKEN CONSOMME (water, salt, yeast extract, hydrolyzed corn protein, sugar, maltodextrin, dried chicken broth, natural flavors, gelatin, disodium inosinate, disodium guanylate, xanthan gum, and lactose (from milk). allergens: milk), FRESH GREEN ONIONS, SQUID FISH SAUCE (anchovy, sea salt, sugar, syrup. ), MADRAS CURRY PASTE (tomato paste, glycerin, expeller pressed canola oil, coconut milk (coconut extract, water), coconut, vinegar, curry paste, (lemongrass, spices, garlic, shallot, salt, kaffir lime peel, turmeric), salt, garlic, ginger, black mustard seed, lentil flour, paprika, spices, turmeric, garlic powder, citric acid (to protect flavor), red chili, glucono delta lactone, curry leaves, oleoresin asafoetida.), LIME JUICE (lime juice from concentrate (water, concentrated lime juice), and less than 2% of lime oil, sodium benzoate (preservative), sodium metabisulfite (preservative). contains: sulfites. ), SUGAR (sugar), GARLIC PEELED, SRIRACHA SAUCE (chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservatives.)
ALLERGENS: Milk, Fish, Tree Nuts
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.