Cinnamon Toast Crunch Milkshake

Nutrition Facts

Serving Size 16 OZ

Calories 650

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 20.1g

31%

Sat. Fat 9.4g

- - -%

Trans Fat 0g

Cholesterol 61mg

- - -%

Sodium 577.2mg

25%

Amount/Serving

%DV*

Tot. Carb. 102.8g

31%

Dietary Fiber 3.7g

11%

Sugars 61.7g

Includes 0g Added Sugars

Protein 12.8g

Vitamin D - 0.6mcg - 0%

Calcium - 749.6mg - 75%

Iron - 8.2mg - 103%

Potassium - 90.1mg - 2%

INGREDIENTS: VANILLA BEAN SOFT SERVE MIX (milk, sugar, whey, nonfat dry milk, cream, vanilla extract, flavor base (egg yolks, natural flavor, annatto and turmeric color), mono and diglycerides, guar gum, tetrasodium pyrophosphate, carrageenan and dextrose.), CINNAMON TOAST CRUNCH (whole grain wheat, sugar, rice flour, canola oil, fructose, maltodextrin, dextrose, salt, cinnamon, trisodium phosphate, soy lecithin, caramel color. BTH added to preserve freshness. vitamins and minerals: calcium carbonate, iron and zinc (mineral nutrients), vitamin C (sodium ascorbate), A B vitamin (niacinamide), vitamin B6 (pyridoxine hydrochloride), vitamin B2 (riboflavin), vitamin B1 (thiamin mononitrate), vitamin A (palmitate), A B vitamin (folic acid), vitamin B12, vitamin D3 contains: wheat and soy ingredients ), MILK 2% GLNVIEW (reduced fat milk, vitamin a palmitate, vitamin d3), CINNAMON SUGAR (sugar, cinnamon, palm oil), ALLERGEN STATEMENT (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES ITEMS CONTAINING WHEAT, SOY, EGGS, AND GLUTEN. SOME OF THESE ITEMS ARE PRODUCED IN A FACILITY THAT ALSO PROCESSES ITEMS CONTAINING TREE NUTS AND PEANUTS.)

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.