Eggplant Parmesan Sub

Nutrition Facts

Serving Size 1 SANDWICH

Calories 509

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 24.2g

37%

Sat. Fat 8.2g

- - -%

Trans Fat 0g

Cholesterol 30.4mg

- - -%

Sodium 999.1mg

43%

Amount/Serving

%DV*

Tot. Carb. 63.2g

19%

Dietary Fiber 3.4g

10%

Sugars 5.6g

Includes 0g Added Sugars

Protein 19.7g

Vitamin D - 0.8mcg - 0%

Calcium - 375.7mg - 38%

Iron - 2.2mg - 28%

Potassium - 496.6mg - 11%

INGREDIENTS: Marinara Sauce (TOMATO STRIPS (vine-ripened fresh tomatoes, salt, calcium chloride and naturally derived citric acid.), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH ONIONS, GARLIC PEELED, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), BASIL, OREGANO (oregano.)), EGGPLANT CUTLETS (eggplant, wheat flour, soybean oil, water, yellow corn flour. contains less than 2% of: salt, whey, leavening (sodium acid pyrophosphate, sodium bicarbonate),dextrose, onion powder, garlic powder, parmesan cheese(pasteurized milk, cultures, enzymes, salt), dehydrated parsley, maltodextrin, natural and artificial flavors, spices, modified corn starch, exractives of paprika and annatto, yeast, leavening (sodium bicarbonate, sodium aluminum phosphate). contains: wheat, milk. ), HOAGIE ROLL (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, yeast, salt, soy and/or cottonseed oils, whey, corn flour, malt, calcium propionate, datem, calcium sulfate, ascorbic acid, l-cysteine, potassium bromate, enzyme contains: wheat, soy, milk may contain poppy or sesame seeds), PROVOLONE CHEESE (pasteurized milk, cheese cultures, salt, enzymes. contains: milk.)

ALLERGENS: Milk, 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.