Steak Biscuit and Egg

Nutrition Facts

Serving Size 1 BISCUIT

Calories 447

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 45.3g

70%

Sat. Fat 17.9g

- - -%

Trans Fat 0g

Cholesterol 512.9mg

- - -%

Sodium 1943.6mg

85%

Amount/Serving

%DV*

Tot. Carb. 69.8g

21%

Dietary Fiber 2.2g

Sugars 5.4g

Includes 0g Added Sugars

Protein 34.8g

Vitamin D - mcg - 0%

Calcium - 241.8mg - 24%

Iron - 4.7mg - 59%

Potassium - 0mg - 0%

INGREDIENTS: SOUTHERN STYLE BISCUIT (enriched flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, sugar, buttermilk, sodium aluminum phosphate, baking soda, salt, sodium acid pyrophosphate, dextrose, dough conditioner (enzymes) contains: wheat and milk ingredients ), 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 eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs))

ALLERGENS: Milk, Eggs, Wheat, 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.