GNG Triple Chocolate Cookie

Nutrition Facts

Serving Size 1 COOKIE

Calories 568

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 27.9g

43%

Sat. Fat 14g

- - -%

Trans Fat 0g

Cholesterol 44.9mg

- - -%

Sodium 289mg

13%

Amount/Serving

%DV*

Tot. Carb. 77.7g

24%

Dietary Fiber 3g

Sugars 47.8g

Includes 0g Added Sugars

Protein 7g

Vitamin D - mcg - 0%

Calcium - 51.8mg - 5%

Iron - 5.4mg - 67%

Potassium - 119.8mg - 3%

INGREDIENTS: GNG Triple Chocolate Cookie (Chocolate Chunk Cookie (TRIPLE CHOCOLATE COOKIE (enriched wheat flour (wheat, barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), chocolate chunks (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla, salt), sugar, brown sugar, margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides, natural flavor, vitamin A palmitate, beta carotene color), butter, eggs, Hershey's milk chocolate kisses (sugar, chocolate, skim milk, cocoa butter, milk fat, soy lecithin, natural flavor), milk chocolate chunks (sugar, milk powder, cocoa butter, unsweetened chocolate processed with alkali, dextrose, milk fat, soy lecithin, vanillin), invert sugar, soy flour, salt, baking soda, artificial vanilla flavor. Allergens: egg, milk, soy, wheat made in a facility that manufactures products containing one or all of the following ingredients: wheat, eggs, soybeans, milk, and tree nuts/peanuts)))

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.