Crumb Cake, Raspberry

Nutrition Facts

Serving Size 1 EACH

Calories 670

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 37g

57%

Sat. Fat 18g

- - -%

Trans Fat 0g

Cholesterol 80mg

- - -%

Sodium 420mg

18%

Amount/Serving

%DV*

Tot. Carb. 80g

24%

Dietary Fiber 2g

Sugars 42g

Includes 0g Added Sugars

Protein 8g

Vitamin D - 0mcg - 0%

Calcium - 100mg - 10%

Iron - 3.6mg - 45%

Potassium - 0mg - 0%

INGREDIENTS: RASPBERRY CRUMB CAKE (wheat flour (bleached & enriched with niacin, iron, thiamine mononitrate, riboflavin, folic acid), palm oil, sugar, raspberry filling (high fructose corn syrup, water, raspberries, sugar, modified food starch, citric acid, gellan gum, artificial flavor, sodium benzoate, potassium sorbate, sodium citrate, FD&C red #40), pasteurized whole eggs, brown sugar, vegetable oil blend ([soybean, palm & olive oils]. water, salt, milk, mono & diglycerides. soy lecithin, sodium benzoate, natural & artificial flavors, vitamin A palmitate, beta carotene for color), water, butter, invert sugar, corn syrup, corn starch, natural & artificial vanilla flavors, salt, non fat milk powder, baking powder, cinnamon, emulsifier (monoglycerides, citric acid))

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.