Yogurt Bar w/ Toppings

Nutrition Facts

Serving Size 6 OZ

Calories 141

Calories from Fat 5.3

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

Amount/Serving

%DV*

Total Fat 3.3g

Sat. Fat 1.9g

- - -%

Trans Fat 0g

Cholesterol 7.5mg

- - -%

Sodium 56.1mg

Amount/Serving

%DV*

Tot. Carb. 23.3g

Dietary Fiber 1.3g

Sugars 18g

Includes 5.3g Added Sugars

Protein 5.5g

Vitamin D - 0.4mcg - 0%

Calcium - 61.3mg - 6%

Iron - 0.6mg - 7%

Potassium - 108.6mg - 2%

INGREDIENTS: VANILLA GREEK YOGURT (cultured grade A non fat milk, water, cane sugar, corn starch, contains less than 1% of natural flavors, vegetable juice (for color), lemon juice concentrate, carob bean gum, vitamin D3, contains active yogurt cultures: S. thermophilus & L. bulgaricus), PLAIN GREEK YOGURT (cultured milk. 6 live and active cultures: s. thermophilus, l. bulgaricus, l. acidophilus, bifidus, l. casei, and l. rhamnosus. ), STRAWBERRIES, FRESHENS FROZEN BLUEBERRIES (frozen blueberries ), HONEY (clover honey. ), LOW FAT GRANOLA (whole grain oats, sugar, crisp rice (rice flour, barley malt extract, salt), raisins, honey, cranberries, canola oil, refiner's syrup, dates, glycerin, sunflower oil, dextrose, salt, baking soda, citric acid, crushed oranges, cinnamon, sunflower oil, natural flavor. may contain wheat ingredients), SEMI-SWEET CHOCOLATE CHIPS (semi-sweet chocolate (sugar, chocolate, cocoa butter, milk fat, lecithin (soy), natural flavor). contains: milk, soy.), RAISINS (dried thompson seedless grapes, sunflower oil. ), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.), COCONUT (dessicated coconut, sugar, water, propylene glycol (sustains freshness), salt, and sodium metabisulfate (retains coconut whiteness) contains tree nut (coconut))

ALLERGENS: Milk, Tree Nuts, 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.