Chicken Pho Broth

Nutrition Facts

Serving Size 1/2 QUART
Calories 70
Calories from Fat 3.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.2g
3%
Sat. Fat 0.2g
- - -%
Trans Fat 0g
Cholesterol 1.2mg
- - -%
Sodium 2087.5mg
91%
Tot. Carb. 10.7g
3%
Dietary Fiber 1.2g
4%
Sugars 7.6g
   Includes 3.7g Added Sugars
0%
Protein 1.1g
Vitamin D - 0mcg - 0%
Calcium - 19.9mg - 2%
Iron - 0.4mg - 5%
Potassium - 63.3mg - 1%
INGREDIENTS: WATER, WATER, FRESH YELLOW ONION, CHICKEN PHO BASE (salt, sugar, chicken fat, dried chicken broth, maltodextrin, yeast extract, spices, fish sauce powder (fermented anchovies and maltodextrin), disodium inosinate, disodium guanylate and natural flavoring. spice filter bags packed separately inside.), GINGER ROOT, OVEN ROASTED CHICKEN BASE (roasted chicken and chicken fat, salt, sugar, hydrolyzed soy protein, chicken flavor (contains autolyzed yeast extract, torula yeast, gelatin, maltodextrin, chicken fat, dehydrated chicken broth, salt), maltodextrin, chicken flavor (contains chicken flavor, sunflower oil), food starch-modified, potato flour, yeast extract, turmeric (color), disodium inosinate, disodium guanylate. Contains: soy), FISH SAUCE (anchovy fish, sugar, salt), SUGAR (sugar), STAR ANISE, FRESH GREEN ONION, SPICE SEASONING (anise seed, cinnamon, amomum costatum, fennel seed, clove, coriander seed, metabisulfite as preservative), CINNAMON (cinnamon sticks.), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)
ALLERGENS: Fish, Soybeans, Gluten
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.