Beef Pepper Steak

Nutrition Facts
Serving Size 4 OZ
Calories 187
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 11.2g
28%
Tot. Carb. 5.5g
4%
  Sat. Fat 4.4g
16%
  Dietary Fiber 1.2g
3%
  Trans Fat 0g
 
  Sugars 2.2g
 
Cholesterol 50.1mg
 
Protein 15.7g
 
Sodium 265.6mg
18%
 
 
Protein   28%
  • Carbohydrates   4%
  • Total Sugars  
  • Fat   28%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   8%
  • Sodium   18%
    • Calcium   3%
  • Iron   7%
  • Potassium   10%
    • INGREDIENTS:  BEEF STRIPS (beef, contains up to 20% solution of water, sodium phosphate, dextrose, salt, lemon oil), DICED TOMATOES (vine-ripened fresh tomatoes, tomato juice, salt, calcium chloride and naturally derived citric acid), GREEN PEPPERS (green peppers), YELLOW ONION (yellow onion), WATER (water), WATER (water), MUSHROOMS PIECES & STEMS (mushrooms, water, salt, citric acid and ascorbic acid), BUTTER BLEND (Sun Glow brand: vegetable oil blend (palm and palm kernel oil, soybean oil), skim milk, butter (cream, salt), contains less than 2% of natural flavor, vitamin a palmitate added, beta carotene (color), salt. Golden Sweet brand: palm oil, water, soybean oil, salt, contains less than 2% of butter (cream, salt), whey, vegetable mono & diglycerides, soy lecithin, potassium sorbate (a preservative), buttermilk, citric acid, natural & artificial flavor, beta carotene (color), vitamin apalmitate added. contains: milk, soybean.), CORN STARCH (cornstarch), PAPRIKA (paprika and silicon dioxide (added to make free flowing)), BEEF SOUP BASE (roasted beef and beef stock, salt, hydrolyzed corn protein, hydrolyzed corn gluten, corn starch, caramel color (class 1), sugar, contains 2% or less of yeast extract, onion powder, garlic powder, beef extract, spice, corn syrup solids, natural flavors, disodium inosinate, disodium guanylate, lactic acid, thiamine hydrochloride, calcium lactate, xanthan gum.* except for the small amount naturally occurring in the hydrolyzed corn protein, hydrolyzed corn gluten, and yeast extract.), SOY SAUCE (water, hydrolyzed soy protein, corn syrup, salt, caramel color, lactic acid, potassium sorbate (preservative)), GARLIC POWDER (garlic powder)
    ALLERGENS:  Milk, Soybeans
    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.