Thursday Blue Plate Special

Nutrition Facts

Serving Size 1 PLATE
Calories 1109
Calories from Fat 2.6
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 74.1g
114%
Sat. Fat 23.8g
- - -%
Trans Fat 0.4g
Cholesterol 481.8mg
- - -%
Sodium 2047.2mg
89%
Tot. Carb. 72.4g
22%
Dietary Fiber 2.5g
7%
Sugars 11.7g
   Includes 2.6g Added Sugars
0%
Protein 35.1g
Vitamin D - 3mcg - 0%
Calcium - 162.5mg - 16%
Iron - 5.9mg - 74%
Potassium - 476.1mg - 10%
INGREDIENTS: Fried Hashbrowns (SEASONED CRISP BATTER BITES (potatoes, vegetables (soybean, canola, and/or cottonseed oils), enriched flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), contains less than 2% of cellulose gum, color (paprika oleoresin, turmeric oleoresin), degermed yellow corn meal, dextrose, food starch-modified, garlic powder, leavening (sodium bicarbonate, sodium acid pyrophosphate), onion powder, rice powder, rice flour, salt, spices, sugar, disodium dihydrogen pyrophosphate (to maintain natural color), Contains: wheat ), FRYING OIL (soybean oil with tbhq and citric acid added as preservatives and dimethylpolysiloxane added as an anti-foaming agent)), Scrambled Eggs (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), Blueberry Pancakes (Blueberry Pancake Batter (Pancake Batter (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), SALT (salt, calcium silicate, dextrose, potassium iodide.)), WILD BLUEBERRIES (wild blueberries.), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)), Biscuit (BISCUIT DOUGH (enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, buttermilk, sugar, baking soda, salt, sodium aluminum phosphate, datem, sodium acid pyrophosphate, sodium caseinate, wheat protein isolate, cream, natural flavor. soybean oil, food starch-modified (corn), whey, soy lecithin allergens: contains wheat and milk ingredients, soy may contain eggs), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)), Sausage Patties (PORK SAUSAGE (pork, water, salt, spices, and sugar.)), Sausage Gravy (WHOLE MILK (milk, vitamin D3 ), HOT SAUSAGE (pork, water, contains 2% or less of the following: pork broth, corn syrup, salt, spices, vinegar, sugar, monosodium glutamate, natural flavor.), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BLACK PEPPER, SALT (salt, calcium silicate, dextrose, potassium iodide.)), Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), Steamed Eggs (Steamed Eggs (FRESH EGGS))
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.