Brunch Combo

Nutrition Facts

Serving Size 1 COMBO

Calories 331

Calories from Fat 5.7

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

Amount/Serving

%DV*

Total Fat 20g

31%

Sat. Fat 8.5g

- - -%

Trans Fat 0.1g

Cholesterol 104.6mg

- - -%

Sodium 612.9mg

27%

Amount/Serving

%DV*

Tot. Carb. 24.8g

Dietary Fiber 0.4g

Sugars 11.3g

Includes 5.7g Added Sugars

Protein 12.7g

Vitamin D - 0.3mcg - 0%

Calcium - 95.5mg - 10%

Iron - 2.1mg - 26%

Potassium - 247.7mg - 5%

INGREDIENTS: Chocolate Chip Pancakes (Buttermilk Pancake Batter (BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), KOSHER SALT (salt, yellow prussiate of soda)), SEMI-SWEET CHOCOLATE CHIPS (semi-sweet chocolate (sugar, chocolate, cocoa butter, milk fat, lecithin (soy), natural flavor). contains: milk, soy.)), Brunch Meat Selections (Chicken Sausage Links (CHICKEN SAUSAGE LINK (chicken, apple concentrate, dried apple, sea salt, spices, minced onion, in natural sheep casing Processed in a facility that contains fish and shellfish )), Sliced Bacon (BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite)))

ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, 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.