Whipped Quick Potatoes, Gluten Free

Nutrition Facts

Serving Size 4 OZ
Calories 140
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 6.9g
11%
Sat. Fat 4.3g
- - -%
Trans Fat 0.2g
Cholesterol 24.1mg
- - -%
Sodium 163.8mg
7%
Tot. Carb. 17.4g
5%
Dietary Fiber 1.7g
5%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 2g
Vitamin D - 0.1mcg - 0%
Calcium - 18.6mg - 2%
Iron - 0.3mg - 3%
Potassium - 292.2mg - 6%
INGREDIENTS: WATER, DEHYDRATED POTATOES (potatoes, maltodextrin, contains 2% or less of: sunflower oil, mono and diglycerides, color (titanium dioxide), natural and artificial flavors, modified food starch, freshness preserved with (sodium bisulfite, bht). made on equipment that also processes milk. ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SALT (salt, calcium silicate, dextrose, potassium iodide.), WHITE PEPPER (White pepper. )
ALLERGENS: Milk
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.