Pork Mapo

Nutrition Facts

Serving Size 4 OZ

Calories 559

Calories from Fat 0.1

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

Amount/Serving

%DV*

Total Fat 15.9g

24%

Sat. Fat 5.8g

- - -%

Trans Fat 0g

Cholesterol 51.8mg

- - -%

Sodium 821.1mg

36%

Amount/Serving

%DV*

Tot. Carb. 79.9g

24%

Dietary Fiber 1.9g

Sugars 0.4g

Includes 0.1g Added Sugars

Protein 20.6g

Vitamin D - 0.1mcg - 0%

Calcium - 51.6mg - 5%

Iron - 4.8mg - 60%

Potassium - 373.3mg - 8%

INGREDIENTS: Chinese Rice (WATER, CHINESE RICE (long grain rice enriched with iron (ferric orthophosphate), niacin, thiamine (thiamine mononitrate) and folic acid)), GROUND PORK, WATER, 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. ), GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), WHITE MISO (filtered water, soybeans (non-genetically modified), rice, sea salt, alcohol contains: soybeans), GARLIC PEELED, 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), CORNSTARCH (corn starch), 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), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), CILANTRO, FRESH GREEN ONIONS

ALLERGENS: 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.