3pc Kale and Veggie Potstickers

Nutrition Facts

Serving Size 1 EACH

Calories 212

Calories from Fat 1.5

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

Amount/Serving

%DV*

Total Fat 11.2g

17%

Sat. Fat 0.6g

- - -%

Trans Fat 0g

Cholesterol 0.1mg

- - -%

Sodium 663.9mg

29%

Amount/Serving

%DV*

Tot. Carb. 23g

Dietary Fiber 1.7g

Sugars 3.9g

Includes 1.5g Added Sugars

Protein 4.5g

Vitamin D - 0.1mcg - 0%

Calcium - 42.9mg - 4%

Iron - 0.8mg - 10%

Potassium - 160.1mg - 3%

INGREDIENTS: Kale and Veggie Potstickers (KALE & VEGETABLE DUMPLING (filling:kale, spinach, corn, tofu (water, non-gmo soybeans, calcium sulfate, glucono delta-lactone, magnesium chloride, napa cabbage, green soybean, carrot, canola/soybean oil, hydrated onion (water, dehydrated onion), cane sugar, water, cilantro, sesame oil, garlic, textured soy protein (water, soy protein concentrate), potato flake (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), sea salt, yeast extract, black pepper. dough: wheat flour, water, wheat gluten, corn starch, sea salt. )), Potsticker Dipping Sauce (WATER, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), 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. ), RICE VINEGAR (rice wine vinegar (reduced with water to 4.5% acidity).), HONEY (clover honey. ), 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), GINGER PUREE (water, ginger, citric acid, xanthan gum, and sorbic acid.), SESAME OIL (100% pure sesame oil.), RED PEPPER (crushed red pepper)), CANOLA FRYER OIL (canola oil with tbhq and citric acid to protect flavor and dimethylpolysiloxane added to reduce foaming)

ALLERGENS: 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.