GNG Blueberry Danish

Nutrition Facts

Serving Size 1 EACH
Calories 396
Calories from Fat 11.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 19.8g
31%
Sat. Fat 9.9g
- - -%
Trans Fat 0g
Cholesterol 11.3mg
- - -%
Sodium 277.1mg
12%
Tot. Carb. 49.3g
15%
Dietary Fiber 1.3g
4%
Sugars 27.5g
   Includes 11.8g Added Sugars
0%
Protein 6.1g
Vitamin D - 0mcg - 0%
Calcium - 21.8mg - 2%
Iron - 1.4mg - 18%
Potassium - 93.1mg - 2%
INGREDIENTS: GNG Blueberry Danish (Blueberry Danish (Danish Pinwheel Shells (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).)), BLUEBERRY FILLING (blueberries, water, sugar, food starch-modified (corn), lemon juice concentrate, culture sugar, natural flavor and cinnamon), SANDING SUGAR, BS WASH EGGWHITE BAKE SHOP (EGG WHITES (egg whites, triethyl citrate added as a whipping agent. contains: egg.), WATER)))
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.