Pizza Macaroni

Nutrition Facts

Serving Size 10 OZ
Calories 332
Calories from Fat 0.1
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 13.7g
21%
Sat. Fat 5.7g
- - -%
Trans Fat 0.2g
Cholesterol 32.6mg
- - -%
Sodium 660.3mg
29%
Tot. Carb. 37g
11%
Dietary Fiber 3.3g
10%
Sugars 4.1g
   Includes 0.1g Added Sugars
0%
Protein 16g
Vitamin D - 0mcg - 0%
Calcium - 194.4mg - 19%
Iron - 2.1mg - 27%
Potassium - 492.3mg - 10%
INGREDIENTS: Meat Sauce (TUSCAN TOMATO SAUCE WITH HERBS (peeled ground tomatoes, tomato puree, extra virgin olive oil, salt, garlic, carrot puree, dehydrated onions, sugar, basil, spices), TOMATO JUICE (tomatoes, contains less than 2% of: salt, citric acid, vitamin C (ascorbic acid).), GROUND BEEF, BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), GARLIC PEELED, BASIL, OREGANO (oregano.)), 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. ), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), PEPPERONI (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, garlic powder, sodium nitrate, bha, bht, citric acid )
ALLERGENS: Milk, Eggs, Wheat, 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.