Leek and Parmesan Bistro

Nutrition Facts

Serving Size 1 EACH

Calories 330

Calories from Fat 3

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

Amount/Serving

%DV*

Total Fat 19g

29%

Sat. Fat 11g

- - -%

Trans Fat 0g

Cholesterol 60mg

- - -%

Sodium 440mg

19%

Amount/Serving

%DV*

Tot. Carb. 32g

10%

Dietary Fiber 1g

Sugars 5g

Includes 3g Added Sugars

Protein 8g

Vitamin D - 0mcg - 0%

Calcium - 81mg - 8%

Iron - 2mg - 25%

Potassium - 122mg - 3%

INGREDIENTS: LEEK PARMESAN PASTRY (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), leeks filling [water, leeks, bechamel cream (nonfat dry milk, modified food starch, dried whey (milk), salt, whey protein concentrate), parmesan cheese (milk, salt, microbial enzyme, cellulose), eggs, nutmeg, black pepper)], butter (cream), water, sugar, yeast, eggs, salt, wheat gluten, food enzymes, (xylanase, amylase), ascorbic acid, dried eggs, skim milk, soy flour. contains: wheat, milk, eggs, soy. )

ALLERGENS: Milk, Eggs, 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.