20 oz Chai Bubble Tea

Nutrition Facts

Serving Size 20 OZ
Calories 371
Calories from Fat 35.9
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.2g
5%
Sat. Fat 1.9g
- - -%
Trans Fat 0.1g
Cholesterol 14.1mg
- - -%
Sodium 82mg
4%
Tot. Carb. 79.3g
24%
Dietary Fiber 0g
0%
Sugars 35.9g
   Includes 35.9g Added Sugars
0%
Protein 5.7g
Vitamin D - 1.9mcg - 0%
Calcium - 219mg - 22%
Iron - 0.1mg - 1%
Potassium - 327.9mg - 7%
INGREDIENTS: Black Assam Tea (WATER, ASSAM BLACK TEA (black tea leaves.)), MILK 2% GLNVIEW (reduced fat milk, vitamin a palmitate, vitamin d3), ICE, Tapioca Bubble Pearls (TAPIOCA PEARLS (tapioca starch, water, caramel, d-sorbitol solution, sodium carboxymethyl cellulose, brown sugar flavor, xanthan gum, sodium benzoate, potassium sorbate. ), BOSSEN BLACK SUGAR SYRUP (fructose, black sugar, water, black sugar flavor, caramel, vanilla powder, potassium, sorbate (as preservative), acesulfame potassium, ethyl maltol. )), CHAI SYRUP (pure cane sugar, water, natural flavors, citric acid. manufactured on the same line as tree nuts)
ALLERGENS: Milk, Tree Nuts
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.