Malted Waffle w/ Strawberry and Whipped Cream Topping

Nutrition Facts

Serving Size 1 WAFFLE

Calories 721

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 37.4g

58%

Sat. Fat 20.7g

- - -%

Trans Fat 1.2g

Cholesterol 157.7mg

- - -%

Sodium 617.1mg

27%

Amount/Serving

%DV*

Tot. Carb. 92.3g

28%

Dietary Fiber 1.8g

Sugars 53.3g

Includes 0g Added Sugars

Protein 6.7g

Vitamin D - 1mcg - 0%

Calcium - 60.7mg - 6%

Iron - 2.3mg - 29%

Potassium - 195.1mg - 4%

INGREDIENTS: Strawberry Topping (CAPPED STRAWBERRIES, SUGAR (sugar)), WATER, WAFFLE MIX (enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), leavening (sodium acid pyrophsophate, baking soda), malted barley extract, yellow corn flour, contains 2% or less of: sugar, salt, artificial flavor, buttermilk, soybean oil. Contains: wheat and milk), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), Fresh Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), SUGAR (sugar)), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), BUTTER (pasteurized cream (milk), salt. contains: milk ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)

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.