Spaghetti, Small Plate

Nutrition Facts

Serving Size 5 OZ

Calories 178

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 1.3g

Sat. Fat 0.2g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 1.1mg

Amount/Serving

%DV*

Tot. Carb. 34.4g

10%

Dietary Fiber 2g

Sugars 0.6g

Includes 0g Added Sugars

Protein 6.5g

Vitamin D - 0mcg - 0%

Calcium - 7.8mg - 1%

Iron - 1.4mg - 18%

Potassium - 49.1mg - 1%

INGREDIENTS: SPAGHETTI (semolina (wheat), durum wheat flour, niacin, ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contains wheat ingredients. ), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), ALLERGEN STATEMENT: DAIRY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING DAIRY.), ALLERGEN STATEMENT: EGGS (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING EGGS..)

ALLERGENS: Milk, Eggs, Wheat, 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.