Soy Gourmet Hot Chocolate, Tall

Nutrition Facts

Serving Size 1 TALL

Calories 598

Calories from Fat 41.1

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

Amount/Serving

%DV*

Total Fat 29.2g

45%

Sat. Fat 15.5g

- - -%

Trans Fat 0.4g

Cholesterol 94.4mg

- - -%

Sodium 430.7mg

19%

Amount/Serving

%DV*

Tot. Carb. 70.2g

21%

Dietary Fiber 2.6g

Sugars 59.4g

Includes 41.1g Added Sugars

Protein 10.3g

Vitamin D - 0.3mcg - 0%

Calcium - 911.4mg - 91%

Iron - 1.5mg - 19%

Potassium - 440.2mg - 9%

INGREDIENTS: VANILLA SOY MILK (soymilk (filtered water, soybeans), cane sugar, contains 2% or less of: vitamin and mineral blend (calcium carbonate, vitamin a palmitate, vitamin d2, riboflavin [b2], vitamin b12), sea salt, natural flavor, gellan gum. contains: soy. produced in a facility that also processes tree nuts. ), Hot Cocoa Paste (HOT CHOCOLATE MIX (sugar, modified whey, cocoa processed with alkali, non dairy creamer (coconut oil, corn syrup solids, sodium caseinate [milk derived], sodium citrate, mono and diglycerides, salt, sodium aluminosilicate), contains 2% or less of silicon dioxide, salt, cellulose gum, artificial flavor contains: milk), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), VANILLA EXTRACT (vanilla bean extractives, 35% corn alcohol, and water. )), 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 ), MARSHMALLOWS (corn syrup, sugar, modified cornstarch, dextrose, water, contains less than 2% of gelatin, tetrasodium pyrophosphate (whipping aid), natural and artificial flavor, blue 1. )

ALLERGENS: Milk, Tree Nuts, Soybeans

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.