Salad, Ham and Smoked Gouda

Nutrition Facts

Serving Size 1 OZ
Calories 75
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2g
3%
Sat. Fat 0.7g
- - -%
Trans Fat 0g
Cholesterol 5.1mg
- - -%
Sodium 89.5mg
4%
Tot. Carb. 12.9g
4%
Dietary Fiber 0.4g
1%
Sugars 8.2g
   Includes 0g Added Sugars
0%
Protein 2g
Vitamin D - 0mcg - 0%
Calcium - 21.6mg - 2%
Iron - 0.3mg - 3%
Potassium - 30.2mg - 1%
INGREDIENTS: Rotini Pasta (ROTINI (semolina (wheat), durum flour, niacin (vitamin B3), ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. Contain wheat ingredients. This product is manufactured on equipment that processes products containing eggs. ), CORN OIL (corn oil )), HONEY (clover honey. ), FRESH CELERY, HAM (cured with: water, dextrose, vinegar, and 2% or less: salt, potassium lactate, sugar, sodium phosphate, sodium lactate, sodium diacetate, sodium erythorbate, sodium nitrite), MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) contains: egg), SMOKED GOUDA CHEESE (gouda cheese (pasteurized milk and skim milk, cheese cultures, salt, enzymes, color added), water, whey, cream, milkfat, sodium phosphate, sorbic acid (preservative), color added, sodium citrate, color added, corn starch contains: milk.), DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.)
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.