Vegetable Pot Pie

Nutrition Facts

Serving Size 1 EACH

Calories 338

Calories from Fat 0.2

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

Amount/Serving

%DV*

Total Fat 22.2g

34%

Sat. Fat 12.3g

- - -%

Trans Fat 0.3g

Cholesterol 38.7mg

- - -%

Sodium 571.8mg

25%

Amount/Serving

%DV*

Tot. Carb. 31.3g

Dietary Fiber 3.5g

10%

Sugars 3.7g

Includes 0.2g Added Sugars

Protein 5.4g

Vitamin D - 0.2mcg - 0%

Calcium - 42mg - 4%

Iron - 1.9mg - 24%

Potassium - 378.7mg - 8%

INGREDIENTS: Vegetable Pot Pie Filling (WATER, FRESH POTATOES, FRESH CARROTS, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PEAS, FRESH MUSHROOMS, FRESH CELERY, FRESH ONIONS, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), REDUCED SODIUM VEGETABLE BASE (dehydrated vegetables (onion, tomato, carrot, celery, bell pepper, leek, and garlic), salt, sugar, maltodextrin, yeast extract, palm oil, spices, disodium inosinate, disodium guanylate, natural flavors, and extractives of turmeric ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, GARLIC POWDER (garlic powder.), PARSLEY FLAKES (parsley flakes. )), PUFF PASTRY (enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, water, salt, monocalcium phosphate. ), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs)

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.