Hokie Grill Banana Pudding Cup

Nutrition Facts

Serving Size 1 PDG CUP
Calories 305
Calories from Fat 29.2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 12.7g
20%
Sat. Fat 11.2g
- - -%
Trans Fat 0g
Cholesterol 2.9mg
- - -%
Sodium 214.4mg
9%
Tot. Carb. 45.8g
14%
Dietary Fiber 0.9g
3%
Sugars 31.6g
   Includes 29.2g Added Sugars
0%
Protein 3.1g
Vitamin D - 0mcg - 0%
Calcium - 74.5mg - 7%
Iron - 0.2mg - 2%
Potassium - 220.8mg - 5%
INGREDIENTS: VANILLA PUDDING (skim milk, water, sugar, hydrogenated coconut oil, modified tapioca starch, contains less than 2% of the following: modified corn starch, sodium caseinate (a milk derivative), dextrose, salt, carrageenan, sodium stearoyl lactylate, xanthan gum, artificial flavor, polysorbate 60, sorbitan monostearate, guar gum, sodium acid pyrophosphate, colored with beta carotene.), BANANAS, VANILLA WAFER COOKIES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, soybean and/or canola oil, palm oil, high fructose corn syrup, whey (from milk), eggs, salt, leavening (baking soda, calcium phopshate), mono and diglycerides, natural and artificial flavor, soy lecithin contains wheat, milk, egg, soy), WHIPPED TOPPING (water, high fructose corn syrup, hydrogenated vegetable oil (palm, palm kernel, coconut, and/or cottonseed), contains less than 2% of the following: carbohydrate gum, sugar, polysorbate 60, polyglycerol esters of fatty acids, salt, sodium alginate, soy lecithin, artificial flavor, sodium citrate, natural flavor, colored with turmeric and annatto extracts. contains soy)
ALLERGENS: Milk, Eggs, Tree Nuts, 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.