GNG Ramen Egg Poke Bowl

Nutrition Facts

Serving Size 1 EACH

Calories 561

Calories from Fat 2.9

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

Amount/Serving

%DV*

Total Fat 14.9g

23%

Sat. Fat 3.6g

- - -%

Trans Fat 0g

Cholesterol 211.5mg

- - -%

Sodium 3084.6mg

134%

Amount/Serving

%DV*

Tot. Carb. 88.1g

27%

Dietary Fiber 4.2g

12%

Sugars 21.2g

Includes 2.9g Added Sugars

Protein 15.2g

Vitamin D - 1.2mcg - 0%

Calcium - 66.3mg - 7%

Iron - 1.4mg - 17%

Potassium - 316mg - 7%

INGREDIENTS: Sushi Rice (NISHIKI RICE (milled rice), WATER, Sushi Vinegar (RICE VINEGAR (distilled vinegar (made from alcohol with rice and sake cake extract) and salt. diluted with water to 4.5% acidity (45 grain). ), SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda))), Ramen Egg (FRESH EGGS, WATER, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar, alcohol, vinegar, lactic acid), HONEY (clover honey. ), GARLIC PEELED, SRIRACHA SAUCE (water, jalapeno pepper puree (red jalapeno pepper, vinegar, salt), sugar, cayenne pepper puree (cayenne pepper, vinegar, salt), soy sauce (water, soybeans, salt, sugar), garlic powder, vinegar, modified corn starch, dehydrated garlic, natural flavor, xanthan gum, ascorbic acid.), FRESH GREEN ONIONS, CORNSTARCH (corn starch), SESAME OIL (100% pure sesame oil.)), SEAWEED SALAD (seaweed (china/farmed), soy sauce (soybean, water, salt, wheat flour), high fructose corn syrup, agar-agar, sesame oil, sesame seeds, sugar, xanthan gum, salt, chili pepper, acetic acid, disodium, 5'-ridonucleotide, fd&c yellow #5, fd&c blue #1 contains: wheat, soy, sesame ), AVOCADO HALVES (hass avocados), ENGLISH CUCUMBER, SESAME SEEDS (whole sesame seeds)

ALLERGENS: Eggs, 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.