The Red Zone

Nutrition Facts

Serving Size 1 SANDWICH

Calories 690

Calories from Fat 1

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

Amount/Serving

%DV*

Total Fat 36.7g

56%

Sat. Fat 11.4g

- - -%

Trans Fat 0g

Cholesterol 116.6mg

- - -%

Sodium 2796.5mg

122%

Amount/Serving

%DV*

Tot. Carb. 70.1g

21%

Dietary Fiber 3.8g

11%

Sugars 6.9g

Includes 1g Added Sugars

Protein 42.2g

Vitamin D - 0mcg - 0%

Calcium - 311mg - 31%

Iron - 2.5mg - 31%

Potassium - 551.2mg - 12%

INGREDIENTS: SOURDOUGH BREAD (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, salt, natural yeast culture, calcium propionate (to preserve freshness) contains: wheat may contain sesame), Pickle Spear (PICKLE SPEAR (fresh cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), spices, garlic, turmeric, polysorbate 80.)), FRESH TOMATOES, TURKEY BREAST (turkey breast meat, turkey broth, contains 2% or less salt, dextrose, vinegar, sodium phosphate, browned in oil.), HAM (ham cured with water, dextrose, contains 2% or less of salt, potassium lactate, sodium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, vinegar), REMOULADE SAUCE (soybean oil, water, distilled vinegar, onion, egg yolk, sugar, salt, tomato paste, horseradish, contains less than 2% of mustard seed, spice, garlic puree (garlic, water, citric acid), lemon juice concentrate, xanthan gum, paprika, onion juice powder, natural flavor, green onion, artificial flavor, maltodextrin, *dried Contains: egg ), FRESH RED ONIONS, SHREDDED ICEBERG LETTUCE, SWISS CHEESE (pasteurized milk, cheese cultures, salt, enzymes. contains: milk.), Sliced Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ))

ALLERGENS: Milk, Eggs, 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.