Chocolate Eclair*

Nutrition Facts

Serving Size 1 EACH
Calories 437
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 23.4g
36%
Sat. Fat 10g
- - -%
Trans Fat 0g
Cholesterol 40.1mg
- - -%
Sodium 146.7mg
6%
Tot. Carb. 59g
18%
Dietary Fiber 0g
0%
Sugars 41.7g
Protein 2g
Calcium 0%
Iron 14%
Sodium 6%
Vitamin A - IU 0%
INGREDIENTS: CHOCOLATE ECLAIR (high fructose corn syrup, hydrogenated palm kernel oil, eggs, sugar, enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, contains less than 2 % of the following: invert sugar, cocoa, sodium caseinate (a milk derivative), palm oil, corn syrup, ammonium carbonate, salt, to preserve freshness (sodium propionate, potassium sorbate), dextrose, polysorbate 60, carbohydrate gum, soy lecithin, natural and artificial flavor, agar, polyglycerol esters of fatty acids,soy protein concentrate, xanthan gum, locust bean gum, artificial colors (yellow 5, yellow 6, red 40) contains eggs, milk, soy, wheat), CHOCOLATE SPRINKLES (sugar, hydrogenated palm kernel oil, cocoa powder (processed with alkali), corn starch, soya lecithin, natural & artificial flavor, maltodextrin, vanillin, carnauba wax, cellulose gum, Contains: Soy ), WHIPPED CREAM (cream, milk, sugar, dextrose, contains less than 1% of: sorbitan monostearate, artificial flavor, carrageenan, mixed tocopherols (vitamin e) to protect flavor. propellant: nitrous oxide. contains: milk )
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.