GNG Applewood Ham & Swiss Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 633

Calories from Fat 6

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

Amount/Serving

%DV*

Total Fat 29.1g

45%

Sat. Fat 10.4g

- - -%

Trans Fat 0g

Cholesterol 118.9mg

- - -%

Sodium 1648.3mg

72%

Amount/Serving

%DV*

Tot. Carb. 54g

16%

Dietary Fiber 6.8g

20%

Sugars 14g

Includes 6g Added Sugars

Protein 42.1g

Vitamin D - 0mcg - 0%

Calcium - 496.2mg - 50%

Iron - 2.8mg - 35%

Potassium - 369mg - 8%

INGREDIENTS: GNG Applewood Ham & Swiss Sandwich (APPLE WOOD SMOKED HAM (pork, water,. cane sugar, salt, natural flavor. ), 100% WHOLE WHEAT BREAD (whole wheat flour, water, bulgur wheat, sugar, wheat gluten, honey, soybean oil, yeast, whole wheat, cultured wheat flour, salt, soy lecithin, grain vinegar, natural flavors, citric acid contains wheat, soy made in a bakery that may also use milk, tree nuts), SWISS CHEESE (pasteurized part-skim milk, cheese culture, salt and enzymes. Contains milk ), Pickled Red Onions (FRESH RED ONIONS, WINE VINEGAR (red wine vinegar, potassium metabisulfite (to preserve freshness), diluted with water to 5% acidity. contains: sulfites ), WATER, SUGAR (sugar), KOSHER SALT (salt, yellow prussiate of soda)), LIGHT MAYONNAISE (water, soybean oil, vinegar, modified food starch*, egg yolks, contains less than 2% of: salt, eggs, natural flavor, mustard flour, potassium sorbate* and calcium disodium edta (as preservatives), phosphoric acid*, oleoresin paprika*. *Ingredients not normally found in mayonnaise contains egg.), FRESH TOMATO, SPINACH)

ALLERGENS: Milk, Eggs, Tree Nuts, 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.