Steak Bagel

Nutrition Facts

Serving Size 1 BAGEL
Calories 563
Calories from Fat 9.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 13.2g
20%
Sat. Fat 4.7g
- - -%
Trans Fat 0g
Cholesterol 60.8mg
- - -%
Sodium 978mg
43%
Tot. Carb. 82.1g
25%
Dietary Fiber 3g
9%
Sugars 9.7g
   Includes 9.7g Added Sugars
0%
Protein 27.6g
Vitamin D - 0mcg - 0%
Calcium - 20mg - 2%
Iron - 6.3mg - 79%
Potassium - 417mg - 9%
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. ), Philly Steak (SLICED BEEF STEAK (beef, water, dextrose, sodium phosphate, modified corn starch, salt, autolyzed yeast, hydrolyzed corn protein, coated with: dextrose, sodium citrate, salt, caramel color, sodium diacetate, spices, flavoring (garlic & onion powder), paprika, hydrolyzed corn protein, maltodextrin, grill flavor (from sunflower oil), modified corn starch, corn syrup solids, natural smoke flavor, guar gum. ))
ALLERGENS: 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.