Pineapple Sorbetto

Nutrition Facts

Serving Size 7 OZ
Calories 426
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.5g
1%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 8.7mg
0%
Tot. Carb. 103.5g
31%
Dietary Fiber 0.8g
2%
Sugars 67.3g
   Includes 0g Added Sugars
0%
Protein 0.3g
Vitamin D - 0mcg - 0%
Calcium - 6mg - 1%
Iron - 0.1mg - 1%
Potassium - 7.6mg - 0%
INGREDIENTS: Sorbetto Base (WATER, SUGAR (sugar), FRUTTOSA (dextrose, guar gum, locust bean gum, carrageenan, mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, non-fat dry milk, starch presence of dairy & products thereof (including lactose), corn and products thereof may contain traces of cereals containing gluten: wheat, rye, barley, oats, spelt, kamut or their hybridized strains, and products thereof, soybeans and products thereof), DEXTROSE (dextrose monohydrate presence of corn and products thereof)), PINEAPPLE PUREE (glucose syrup, sugar, pineapple, acidifier: e330 citric acid, stabilizer: e 440i pectin, flavors, certified color: e102 tartrazine. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.), LEMONS, VELLUTINA (SORBITOL) (water, stabilizer e420ii sorbitol syrup, emulsifier: e471 mono-and diglycerides of fatty acids, flavors. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products. )
ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.