Chinese Green Beans

Nutrition Facts
Serving Size 3 oz
Calories 121
    Calories from Fat 9.3

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 4.7g
12%
Tot. Carb. 19g
15%
  Sat. Fat 0.4g
1%
  Dietary Fiber 3.9g
11%
  Trans Fat 0g
 
  Sugars 13.8g
 
Cholesterol 0mg
 
Protein 2.6g
 
Sodium 203.4mg
14%
 
 
Protein   5%
  • Carbohydrates   15%
  • Total Sugars  
  • Fat   12%
    • Vitamin D - mcg   0%
  • Added Sugar   19%
  • Calories   5%
  • Sodium   14%
    • Calcium   5%
  • Iron   7%
  • Potassium   1%
    • INGREDIENTS:  FRESH TRIMMED GREEN BEANS (fresh green beans), SUGAR (sugar), GREEN ONIONS (green onions), CANOLA OIL (canola oil), SOY SAUCE (water, hydrolyzed soy protein, corn syrup, salt, caramel color, lactic acid, potassium sorbate (preservative)), MINCED GARLIC (water, garlic, phosphoric acid and sodium benzoate (to help protect flavor)), SAMBAL PASTE (Roland brand: red chili peppers, salt, sugar, acetic acid, potassium sorbate (preservative), xanthan gum, ascorbic acid. Underwood: peppers, salt, distilled vinegar, sodium bisulfite and potassium sorbate as preservatives and xanthan gum. contains sulfite.), RICE WINE VINEGAR (rice vinegar, invert sugar, salt, brown sugar, diluted with water to 4.3% acidity), WATER (water), SESAME SEEDS (sesame seeds), CRUSHED RED PEPPER FLAKES (crushed red peppers)
    ALLERGENS:  Soybeans, Sesame
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.