Whole Wheat Bread Slice

Nutrition Facts

Serving Size 1 EACH
Calories 55
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.8g
1%
Sat. Fat 0g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 93.4mg
4%
Tot. Carb. 11g
3%
Dietary Fiber 1.6g
5%
Sugars 1.6g
   Includes 0g Added Sugars
0%
Protein 2.7g
Vitamin D - mcg - 0%
Calcium - 22mg - 2%
Iron - 0.6mg - 7%
Potassium - 0mg - 0%
INGREDIENTS: WHOLE WHEAT BREAD (whole wheat flour, water, sugar, wheat gluten, cane refinery syrup, yeast, contains 2% or less of each of the following: soybean oil, salt, raisin juice concentrate, cultured wheat flour, vinegar, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and/or diglycerides, calcium peroixde, calcium iodate, datem, ethoxylated mono- and diglycerides, enzymes), calcium sulfate, soy lecithin, wheat starch. Topping: wheat cuts, wheat flakes, wheat bran, flaxseed.)
ALLERGENS: 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.