Steak, Egg and Cheese Bagel

Nutrition Facts

Serving Size 1 BISCUIT

Calories 841

Calories from Fat 7

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

Amount/Serving

%DV*

Total Fat 33.2g

51%

Sat. Fat 14.8g

- - -%

Trans Fat 0g

Cholesterol 271.1mg

- - -%

Sodium 1220.9mg

53%

Amount/Serving

%DV*

Tot. Carb. 99.3g

30%

Dietary Fiber 4g

12%

Sugars 7g

Includes 7g Added Sugars

Protein 36.8g

Vitamin D - 1.1mcg - 0%

Calcium - 220.5mg - 22%

Iron - 6.1mg - 77%

Potassium - 188.6mg - 4%

INGREDIENTS: PLAIN BAGEL (unbleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid. malted barley, flour), water, brown sugar, (cane sugar, cane syrups), less than 2% of: salt, malt, molasses, baker's dry active yeast. contains: wheat. ), COUNTRY STEAK (beef, salt, potassium and sodium phosphate, breaded with enriched bleached wheat flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), spices, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), torula yeast, soybean oil, onion powder, battered with: water, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat starch, wheat flour, salt, buttermilk blend (buttermilk, whey), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spice. Set in vegetable oil. Contains: milk, wheat ), Egg Puck (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.)), SLICED WHITE CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes) contains: milk)

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.