Beef with Broccoli

Nutrition Facts

Serving Size 6 OZ
Calories 219
Calories from Fat 2.4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 8.6g
13%
Sat. Fat 2g
- - -%
Trans Fat 0g
Cholesterol 40.9mg
- - -%
Sodium 1201.7mg
52%
Tot. Carb. 18.2g
6%
Dietary Fiber 1.8g
5%
Sugars 5.9g
   Includes 2.4g Added Sugars
0%
Protein 16.2g
Vitamin D - 0mcg - 0%
Calcium - 32.8mg - 3%
Iron - 2.2mg - 28%
Potassium - 425.4mg - 9%
INGREDIENTS: Steamed Fresh Broccoli (BROCCOLI FLOWERETTES), BEEF (beef, water, corn starch, soybean oil, egg whites, salt, sodium phosphate, white pepper.), Broccoli Beef Sauce (OYSTER SAUCE (water, sugar, oyster extractives (oyster, water, salt), salt, modified corn starch, monosodium glutamate, wheat flour, caramel color, oyster juice concentrate (oyster, water, salt), yeast extract Contains: Wheat ), SHAOXING COOKING WINE (rice wine, salt ), WATER, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SUGAR (sugar), CORNSTARCH (corn starch), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), GARLIC POWDER (garlic powder.)), Cornstarch Slurry (WATER, CORNSTARCH (corn starch)), CORN OIL (corn oil )
ALLERGENS: Eggs, Crustacean Shellfish, Wheat, 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.