Dirt Cup, Butterscotch

Nutrition Facts

Serving Size 8 OZ
Calories 443
Calories from Fat 26.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 11.5g
18%
Sat. Fat 4.3g
- - -%
Trans Fat 0.1g
Cholesterol 14.3mg
- - -%
Sodium 640.1mg
28%
Tot. Carb. 77.9g
24%
Dietary Fiber 0.7g
2%
Sugars 56.2g
   Includes 26.8g Added Sugars
0%
Protein 7.2g
Vitamin D - 1.9mcg - 0%
Calcium - 177.5mg - 18%
Iron - 1.7mg - 21%
Potassium - 234.2mg - 5%
INGREDIENTS: Butterscotch Pudding (WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), BUTTERSCOTCH PUDDING (sugar, dextrose, food starch-modified, tetrasodium pyrophosphate, disodium phosphate, emulsifier (monoglycerides), salt, lecithin, natural and artificial flavor, nonfat milk, maltodextrin, color (yellow 5, red 40, blue 1), partially hydrogenated soybean oil. contains: milk, soy, wheat )), GUMMY WORM (corn syrup (from corn), sugar (from beets), water, gelatin, citric acid, natural and artificial flavors, pectin (derived from fruit), vegetable oil (coconut, canola) and carnauba leaf wax (to prevent sticking), fd&c red #40, fd&c yellow #5, fd&c yellow #6, fd&c blue #1. present in the same manufacturing plant as peanuts and derivatives, tree nuts and derivatives, egg and derivatives, milk and derivatives, soy and derivatives, wheat, and mustard), 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, 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.