Mint Chocolate Gelato Pie

Nutrition Facts

Serving Size 1 SLICE
Calories 439
Calories from Fat 6.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 20g
31%
Sat. Fat 12.9g
- - -%
Trans Fat 0.2g
Cholesterol 27.2mg
- - -%
Sodium 205.6mg
9%
Tot. Carb. 56.5g
17%
Dietary Fiber 0.4g
1%
Sugars 39.7g
   Includes 6.1g Added Sugars
0%
Protein 7.7g
Vitamin D - 1.5mcg - 0%
Calcium - 172.6mg - 17%
Iron - 1.4mg - 17%
Potassium - 224.3mg - 5%
INGREDIENTS: Mint Chocolate Gelato (White Gelato Base (WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), DIAMANT 50 (dextrose, nonfat dry milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced mineral whey, natural flavors contains: dairy, corn Present in facility: tree nuts & derivatives, dairy, egg products, wheat, soy, sulfites, corn), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), DEXTROSE (dextrose monohydrate)), Swiss Chocolate Gelato (Chocolate Gelato Base (WHOLE MILK (milk, vitamin D3 ), BITTERSWEET CHOCOLATE PISTOLES (cocoa mass, sugar, cocoa butter, cocoa mass Ecuador, emulsifier, soya lecithin, natural vanilla flavoring may contain: milk), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), SUGAR (sugar), CACAOPAT PASTE (low-fat cocoa (50%), vegetable fat (peanuts), almonds, hazelnuts, emulsifiers: E 471 mono and diglycerides of fatty acids, E 322 lecithin, flavours, antioxidant, E 307 alpha tocopherol it may contain traces of milk, soya and other nuts), DIAMANT 50 (dextrose, nonfat dry milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced mineral whey, natural flavors contains: dairy, corn Present in facility: tree nuts & derivatives, dairy, egg products, wheat, soy, sulfites, corn), Ovissimo (EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar)), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk )), 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. )), ZUPPI CHOCOLATE TOPPING (sugar syrup (sugar, water), stabilizer: E 420ii sorbitol syrup, glucose syrup, low-fat cocoa, flavours, acidifier: E 330 citric acid, salt.), MINT GREEN PASTE (glucose syrup, mint extract, flavors, stabilizer: e407 carrageenan, e466 carboxymethylcellulose, e412 guar gum, certified color: e102 tartrazine, e133 brilliant blue fcf. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.)), CHOCOLATE PIE SHELL ( enriched flour (wheat flour, niacin, reduced iron, vitamin B1 (thiamine mono nitrate), vitamin B2 (riboflavin, folic acid), sugar, palm and palm kernel oil with tbhq for freshness, cocoa, corn syrup, contains 2% or less of molasses, salt, chocolate, malt extract, leavening (baking soda, sodium and pyrophosphate, mono calcium phosphate), soy lecithin. contains: wheat and soy ingredients), GRAN STRACCIATELLA REALE PASTE (vegetable fat (palm, coconut, sunflower, cocoa, babacu), sugar, cocoa, emulsified: e 322 lecithin, flavours, antioxidant: e 307 alpha-tocopherol allergens with possible presence of traces: peanuts and products thereof, soybeans and products thereof, milk and products thereof, tree nuts and products thereof)
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.