Mushroom Sauce

Nutrition Facts

Serving Size 2 OZL

Calories 50

Calories from Fat 7.6

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

Amount/Serving

%DV*

Total Fat 0g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 371.7mg

16%

Amount/Serving

%DV*

Tot. Carb. 11.7g

Dietary Fiber 0.2g

Sugars 8.2g

Includes 7.6g Added Sugars

Protein 0.6g

Vitamin D - 0mcg - 0%

Calcium - 6mg - 1%

Iron - 0.3mg - 3%

Potassium - 75.9mg - 2%

INGREDIENTS: WATER, TERIYAKI SAUCE (sugar, water, soy sauce (water, salt, hydrolyzed soy protein, corn syrup, caramel color), molasses, salt, less than 2% of: corn syrup solids, caramel color, distilled vinegar, citric acid, sodium benzoate (preservative), hydrolyzed corn and soy protein, yeast extract, flavorings (includes soy lecithin), spice, artificial flavor. Contains: soy ), FRESH MUSHROOMS, WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), WATER, GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), CORNSTARCH (corn starch), SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), GARLIC PEELED, CLOVES (cloves. )

ALLERGENS: 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.