Naan Bread

Nutrition Facts

Serving Size 1 EACH
Calories 129
Calories from Fat 1.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.2g
5%
Sat. Fat 1.1g
- - -%
Trans Fat 0g
Cholesterol 5.4mg
- - -%
Sodium 342.9mg
15%
Tot. Carb. 21.4g
6%
Dietary Fiber 1.1g
3%
Sugars 2.1g
   Includes 1.1g Added Sugars
0%
Protein 4.3g
Vitamin D - 0mcg - 0%
Calcium - 42.9mg - 4%
Iron - 1.2mg - 15%
Potassium - 53.6mg - 1%
INGREDIENTS: MINI NAAN BREAD (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid added as a dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), buttermilk (nonfat milk, dry buttermilk, bacterial culture), water, soybean oil, cultured wheat flour, eggs, sugar, baking powder (sodium acid pyrophosphate, baking soda, corn starch, monocalcium phosphate), sea salt, ghee (clarified butter), wheat gluten, dextrose, dextrin, carrot fiber, yeast. contains wheat, milk and eggs. processed in a facility that also processes soy and sesame.)
ALLERGENS: Milk, Eggs, 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.