Orange Pound Cake

Nutrition Facts

Serving Size 1 SLICE

Calories 311

Calories from Fat 3.7

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

Amount/Serving

%DV*

Total Fat 12.9g

20%

Sat. Fat 7.8g

- - -%

Trans Fat 0.5g

Cholesterol 67mg

- - -%

Sodium 107.4mg

Amount/Serving

%DV*

Tot. Carb. 45g

14%

Dietary Fiber 0.6g

Sugars 26.3g

Includes 3.7g Added Sugars

Protein 4.2g

Vitamin D - 0.4mcg - 0%

Calcium - 25.7mg - 3%

Iron - 1.3mg - 17%

Potassium - 59.2mg - 1%

INGREDIENTS: Orange Pound Cake (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), DONUT GLAZE (sugar, water, corn syrup , contains less than 2% of the following: honey, to preserve freshness (sorbic acid, potassium sorbate, carrageenan, pectin, agar, citric acid, colored with (caramel color), ), ORANGE JUICE CONCENTRATE (concentrated orange juice), BAKING SODA (sodium bicarbonate), KOSHER SALT (salt, yellow prussiate of soda), ORANGE EXTRACT (natural orange flavor with other natural flavors, ethyl alcohol), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))

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.