Focaccia Bun

Nutrition Facts

Serving Size 1 EACH

Calories 240

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 2.5g

Sat. Fat 0g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 440mg

19%

Amount/Serving

%DV*

Tot. Carb. 47g

14%

Dietary Fiber 2g

Sugars 1g

Includes 0g Added Sugars

Protein 8g

Vitamin D - mcg - 0%

Calcium - 48mg - 5%

Iron - 480mg - 6000%

Potassium - mg - 0%

INGREDIENTS: FOCCACIA BUN (enriched unbleached wheat flour (wheat flour, malted barley flour, ascorbic acid (added as a dough conditioner), enzyme, niacin, reduced iron, thiamine mononitrate, niacin, folic acid, riboflavin), water, olive oil, yeast, salt, contains 2% or less of the following: malted barley flour, sea salt, basil, to preserve freshness (calcium propionate), cultured rye flour, guar gum, oregano, rosemary, thyme, enzyme, ascorbic acid. contains: wheat may contain: soy, sesame seeds)

ALLERGENS: 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.