Banana Puddin' Gelato

Nutrition Facts

Serving Size 7 OZ

Calories 295

Calories from Fat 0.9

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

Amount/Serving

%DV*

Total Fat 8.7g

13%

Sat. Fat 5g

- - -%

Trans Fat 0.2g

Cholesterol 44.7mg

- - -%

Sodium 100.8mg

Amount/Serving

%DV*

Tot. Carb. 49g

15%

Dietary Fiber 1g

Sugars 38.8g

Includes 0.9g Added Sugars

Protein 6.2g

Vitamin D - 1.6mcg - 0%

Calcium - 177.2mg - 18%

Iron - 0.3mg - 3%

Potassium - 350.3mg - 7%

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)), BANANAS, CREMA LIMONE PASTE (glucose syrup, sugar, flavours, modified starch, certified colour: e 101i riboflavin, e 160a beta-carotene), VANILLA WAFER COOKIES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, soybean and/or canola oil, palm oil, high fructose corn syrup, whey (from milk), eggs, salt, leavening (baking soda, calcium phopshate), mono and diglycerides, natural and artificial flavor, soy lecithin contains wheat, milk, egg, soy), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)

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.