Thai Coconut Curry Broth

Nutrition Facts

Serving Size 1/2 QUART

Calories 607

Calories from Fat 2.2

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

Amount/Serving

%DV*

Total Fat 56.7g

87%

Sat. Fat 44.3g

- - -%

Trans Fat 0.2g

Cholesterol 25mg

- - -%

Sodium 2585mg

112%

Amount/Serving

%DV*

Tot. Carb. 23.1g

Dietary Fiber 0.5g

Sugars 10.5g

Includes 2.2g Added Sugars

Protein 9.7g

Vitamin D - 0.1mcg - 0%

Calcium - 116.1mg - 12%

Iron - 7.2mg - 90%

Potassium - 598.2mg - 13%

INGREDIENTS: COCONUT MILK (coconut extract, water, citric acid (as antioxidant), sodium metabisulfite (as preservative). ), WATER, HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), 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), WATER, FISH SAUCE (anchovy fish, sugar, salt), GREEN CURRY PASTE (green chili pepper, soybean oil, garlic, lemon grass, galangal (thai ginger), salt, shallot, spices, kaffir lime. allergens: soybean), SUGAR (sugar), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), JALAPENO CHILI, THAI BASIL, TURMERIC (turmeric.), RED PEPPER (crushed red pepper)

ALLERGENS: Milk, Fish, 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.