Apple Danish

Nutrition Facts

Serving Size 1 EACH

Calories 301

Calories from Fat 9.5

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

Amount/Serving

%DV*

Total Fat 16.2g

25%

Sat. Fat 8.1g

- - -%

Trans Fat 0g

Cholesterol 9.1mg

- - -%

Sodium 209.6mg

Amount/Serving

%DV*

Tot. Carb. 36g

11%

Dietary Fiber 0.8g

Sugars 19g

Includes 9.5g Added Sugars

Protein 4g

Vitamin D - 0mcg - 0%

Calcium - 19.5mg - 2%

Iron - 1.2mg - 15%

Potassium - 57.4mg - 1%

INGREDIENTS: Apple Danish (Danish Puck (DANISH DOUGH (enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), palm oil, water, sugar, yeast, soybean oil, eggs, dextrose. contains 2% or less of: nonfat dry milk, monoglycerides, salt, leavening (sodium acid pyrophosphate, baking soda), propionic acid (preservative), annatto and turmeric extract color, ascorbic acid (dough conditioner).), Cinnamon Sugar (SUGAR (sugar), CINNAMON), WATER), Apple Filling (APPLE JUICE (filtered water, apple juice concentrate, ascorbic acid (vitamin c) ), APPLE FILLING (sugar, low moisture apples, food starch - modified, spices, salt, citric acid, and sodium metabisulfite (prevents browning). contains a bioengineered ingredient.)), VANILLA ICING (sugar, water, corn syrup, palm oil, contains less than 2% of the following: modified tapioca starch, to preserve freshness (sorbic acid, sulfiting agents), colored with (titanium dioxide), artificial flavor. ))

ALLERGENS: Milk, Eggs, 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.