Mozzarella Cheese Sticks

Nutrition Facts

Serving Size 5 STKS+ SCE

Calories 538

Calories from Fat 0.2

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

Amount/Serving

%DV*

Total Fat 26g

40%

Sat. Fat 11.6g

- - -%

Trans Fat 0g

Cholesterol 64mg

- - -%

Sodium 1666.3mg

72%

Amount/Serving

%DV*

Tot. Carb. 45.8g

14%

Dietary Fiber 1.1g

Sugars 2.9g

Includes 0.2g Added Sugars

Protein 29.1g

Vitamin D - 0mcg - 0%

Calcium - 702mg - 70%

Iron - 2.5mg - 32%

Potassium - 373.7mg - 8%

INGREDIENTS: Marinara Sauce (GROUND TOMATOES (vipe-ripened unpeeled fresh ground tomatoes, extra heavy tomato puree, salt.), CANNED TOMATOES (vine ripened tomatoes, tomato puree, sea salt, citric acid, calcium chloride), VEGETABLE JUICE (vegetable juice (water and concentrated juices of tomatoes, carrots, celery, beets, parsley, lettuce, watercress, spinach), salt, natural flavoring, vitamin c (ascorbic acid), beta carotene, citric acid), FRESH ONIONS, GARLIC PEELED, BROWN SUGAR (sugar, molasses), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), BASIL, WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), OREGANO, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), BREADED CHEESE (mozzarella cheese (pasteurized part skim milk, cheese culture, salt, enzymes), bleached wheat flour, water, yellow corn flour, contains less than 2% of: nonfat dry milk, whey (milk), dried whole eggs, spice extractive, soy flour, dextrose, leavening (sodium bicarbonate, sodium acid pyrophosphate, sodium aluminum phosphate), soybean oil, mono & diglycerides, extratives of paprika (color), yellow no. 5, red no. 40, blue no. 2, spices, sugar, salt, prefried in vegetable oil (soybean and/or corn oil). contains: milk, wheat, soy, egg. )

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

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.