GNG Vegan Blueberry Muffin

Nutrition Facts

Serving Size 1 EACH

Calories 633

Calories from Fat 1

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

Amount/Serving

%DV*

Total Fat 28g

43%

Sat. Fat 2.1g

- - -%

Trans Fat 0.1g

Cholesterol 0mg

- - -%

Sodium 361.8mg

16%

Amount/Serving

%DV*

Tot. Carb. 90.7g

27%

Dietary Fiber 1.6g

Sugars 49g

Includes 1g Added Sugars

Protein 5.8g

Vitamin D - 0.5mcg - 0%

Calcium - 101.6mg - 10%

Iron - 2.7mg - 34%

Potassium - 132.6mg - 3%

INGREDIENTS: GNG Vegan Blueberry Muffin (Vegan Blueberry Muffin (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), OATLY BARISTA OAT 32Z (oat base (water, oats), low erucic acid rapeseed oil contains 2% or less of: dipotassium phosphate, calcium carbonate, tricalcium phosphate, sea salt, dicalcium phosphate, riboflavin, vitamin a, vitamin d2, vitamin b12. ), SUGAR (sugar), CANOLA OIL (canola oil. ), WILD BLUEBERRIES (wild blueberries.), BROWN SUGAR (sugar, molasses ), SANDING SUGAR, LEMON ZEST (lemon zest), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)))

ALLERGENS: 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.