Shrimp with Tomato Curry

Nutrition Facts

Serving Size 1 OZ
Calories 30
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 1.3g
2%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 28.5mg
- - -%
Sodium 166.1mg
7%
Tot. Carb. 1.3g
0%
Dietary Fiber 0.3g
1%
Sugars 0.2g
   Includes 0g Added Sugars
0%
Protein 3.3g
Vitamin D - 0mcg - 0%
Calcium - 17.2mg - 2%
Iron - 0.2mg - 3%
Potassium - 55.2mg - 1%
INGREDIENTS: SHRIMP (shrimp, salt, sodium carbonate, sodium citrate), GARBANZO BEANS (cooked dried chick peas, water, salt, disodium edta (to preserve color)), Curry Tomato Sauce (CRUSHED TOMATOES (vine-ripened unpeeled tomatoes, tomato puree, less than 2% of: salt, citric acid* *naturally derived ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), WATER, 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.)), FRESH MUSHROOMS, SPINACH, FRESH RED PEPPER, SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), CURRY POWDER (spices, turmeric (as color), salt, red pepper, spice extractive. ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER
ALLERGENS: Milk, Crustacean Shellfish, Tree Nuts, Soybeans
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.