Dirt Cup

Nutrition Facts

Serving Size 4 OZ

Calories 240

Calories from Fat 14.4

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

Amount/Serving

%DV*

Total Fat 6g

Sat. Fat 2.4g

- - -%

Trans Fat 0.1g

Cholesterol 8.2mg

- - -%

Sodium 279.1mg

12%

Amount/Serving

%DV*

Tot. Carb. 43.4g

13%

Dietary Fiber 0.4g

Sugars 30.6g

Includes 14.4g Added Sugars

Protein 3.9g

Vitamin D - 1.1mcg - 0%

Calcium - 166.1mg - 17%

Iron - 0.7mg - 9%

Potassium - 130.2mg - 3%

INGREDIENTS: Vanilla Pudding (WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), VANILLA PUDDING (dextrose, sugar, modified food starch, sodium phosphate, calcium sulfate, natural and artificial flavor, salt, xanthan gum, mono and diglycerides, yellow 5, yellow 6. contains: milk )), Chocolate Pudding (WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), CHOCOLATE PUDDING (sugar, dextrose, modified food starch, dutch-processed cocoa, sodium phosphates, calcium sulfate, caramel color, salt, silicon dioxide, artificial flavor, mono and diglycerides, red 40. contains: milk )), GUMMY WORM (corn syrup (from corn), sugar (from beets), water, gelatin, citric acid, natural and artificial flavors, pectin (derived from fruit), fd&c yellow #5, fd&c yellow #6, fd&c blue #1, fd&c red #40, vegetable oil (coconut, canola), carnauba wax (to prevent sticking) may contain: peanuts, tree nuts, soy), CHOCOLATE COOKIE CRUMBLES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, palm and /or canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), soy lecithin, salt, chocolate, natural flavor. contains: wheat, soy.)

ALLERGENS: Milk, 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.