Chicken Parmesan

Nutrition Facts

Serving Size 1 PORTION
Calories 297
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16.4g
25%
Sat. Fat 6.7g
- - -%
Trans Fat 0g
Cholesterol 53.3mg
- - -%
Sodium 787.9mg
34%
Tot. Carb. 18.9g
6%
Dietary Fiber 1.4g
4%
Sugars 5g
   Includes 0g Added Sugars
0%
Protein 22.7g
Vitamin D - 0mcg - 0%
Calcium - 274.5mg - 27%
Iron - 1.1mg - 14%
Potassium - 422.5mg - 9%
INGREDIENTS: BREADED CHICKEN TENDER (uncooked, breaded chicken tenderloins containing up to 20% solution of water, salt, and sodium phosphate. predusted and breaded with: enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, soybean oil (as processing aid), spices, leavening (sodium aluminum phosphate, sodium bicarbonate), garlic powder, extractives of paprika, natural flavors. battered with: water, enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) salt, yellow corn flour, leavening (sodium bicarbonate, sodium aluminum phosphate), natural flavor, cellulose gum. breading set in vegetable oil.), TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), PARSLEY, PARMESAN CHEESE (parmesan cheese (pasteurized part-skim cows milk, cheese cultures, salt, enzymes and powdered cellulose (anti caking agent), potassium sorbate (preservative), titanium dioxide. contains: milk ), VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)
ALLERGENS: Milk, 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.