Bar, Cocoa Crispy

Nutrition Facts

Serving Size 1 BAR

Calories 362

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 11.7g

18%

Sat. Fat 7.2g

- - -%

Trans Fat 0.4g

Cholesterol 28.2mg

- - -%

Sodium 163.4mg

Amount/Serving

%DV*

Tot. Carb. 64.9g

20%

Dietary Fiber 0g

Sugars 39.2g

Includes 0g Added Sugars

Protein 1.9g

Vitamin D - 0.2mcg - 0%

Calcium - 53.9mg - 5%

Iron - 4.4mg - 55%

Potassium - 6mg - 0%

INGREDIENTS: Bar, Cocoa Crispy (Crispy Cocoa Bar (MARSHMALLOWS (corn syrup, sugar, modified cornstarch, dextrose, water, contains less than 2% of gelatin, tetrasodium pyrophosphate (whipping aid), natural and artificial flavor, blue 1. ), COCOA KRISPIES CEREAL (rice, sugar, cocoa processed with alkali, contains 2% or less of semisweet chocolate (sugar, chocolate, dextrose), partially hydrogenated vegetable oil (coconut, cottonseed and/or soybean), salt, malt flavoring, artificial flavor, bht for freshness. vitamins and minerals: calcium carbonate, vitamin c (ascorbic acid and sodium ascorbate), iron, vitamin e (alpha tocopherol acetate), niacinamide, zinc oxide, vitamin a palmitate, vitamin b6 (pyridoxine hydrochloride), vitamin b2 (riboflavin), vitamin b1 (thiamin hydrochloride), folic acid, vitamin d and vitamin b12), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), MARSHMALLOWS (corn syrup, sugar, modified cornstarch, dextrose, water, contains less than 2% of gelatin, tetrasodium pyrophosphate (whipping aid), natural and artificial flavor, blue 1. ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)))

ALLERGENS: Milk, Tree Nuts, 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.