Citrus Ponzu

Nutrition Facts

Serving Size 1 OZL
Calories 50
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.6g
1%
Sat. Fat 0.1g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 644.8mg
28%
Tot. Carb. 10.2g
3%
Dietary Fiber 0.1g
0%
Sugars 8.7g
   Includes 0g Added Sugars
0%
Protein 1.2g
Vitamin D - 0mcg - 0%
Calcium - 22.7mg - 2%
Iron - 0.7mg - 8%
Potassium - 13.2mg - 0%
INGREDIENTS: Honey Teriyaki Drizzle Sauce (TERIYAKI GLAZE (soy sauce (water, soybeans, wheat, salt), sugar, water, modified corn starch, onion juice, rice vinegar, natural flavor, garlic powder, malic acid, spice, sodium benzoate: less than 1/10 of 1% as a preservative, disodium inosinate, disodium guanylate), HONEY (clover honey. ), Teriyaki Marinade (GLUTEN FREE SOY SAUCE (water, soybeans, salt, sugar), SUGAR (sugar), SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), DARK MUSHROOM SOY SAUCE (water, soybeans, sugar, salt, wheat flour, extract of mushroom. contains: soy, wheat, sulfites )), SESAME SEEDS (whole sesame seeds), GINGER ROOT, RED PEPPER (crushed red pepper)), PONZU SAUCE (soy sauce (water, soybeans, wheat, salt), water, sugar, vinegar, salt, bonito extract (fish), lactic acid, lemon juice, autolyzed yeast extract, natural lemon and orange flavors with other natural flavors, sodium benzoate as a preservative, succinic acid, disodium inosinate, disodium guanylate), SHERRY COOKING WINE (sherry wine, salt, potassium metabisulfite (to protect color). contains: sulfites ), LIME JUICE (water, lime juice from concentrate.), SESAME SEEDS (whole sesame seeds)
ALLERGENS: Fish, 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.