Pistachio Grand Marnier Gelato

Nutrition Facts

Serving Size 5 OZ

Calories 374

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 18.3g

28%

Sat. Fat 6.4g

- - -%

Trans Fat 0.3g

Cholesterol 50.4mg

- - -%

Sodium 118.3mg

Amount/Serving

%DV*

Tot. Carb. 43.2g

13%

Dietary Fiber 2.7g

Sugars 35.7g

Includes 0g Added Sugars

Protein 9.5g

Vitamin D - 1.8mcg - 0%

Calcium - 222.2mg - 22%

Iron - 0.6mg - 8%

Potassium - 238.3mg - 5%

INGREDIENTS: Yellow Gelato Base (WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), DIAMANT 50 (dextrose, nonfat dry milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced mineral whey, natural flavors contains: dairy, corn Present in facility: tree nuts & derivatives, dairy, egg products, wheat, soy, sulfites, corn), Ovissimo (EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar)), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), DEXTROSE (dextrose monohydrate)), PISTACHIO PASTE (pistachios, emulsifier: e322 soy lecithin, antioxidant: e307 alpha-tocopherol. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.), VELLUTINA (SORBITOL) (water, stabilizer e420ii sorbitol syrup, emulsifier: e471 mono-and diglycerides of fatty acids, flavors. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products. )

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.