Gyro Meat

Nutrition Facts

Serving Size 4 OZ

Calories 407

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 29.4g

45%

Sat. Fat 12.2g

- - -%

Trans Fat 0g

Cholesterol 97.7mg

- - -%

Sodium 1129.8mg

49%

Amount/Serving

%DV*

Tot. Carb. 13g

Dietary Fiber 1.6g

Sugars 2.5g

Includes 0g Added Sugars

Protein 22.2g

Vitamin D - 0mcg - 0%

Calcium - 34.4mg - 3%

Iron - 1.9mg - 24%

Potassium - 28.6mg - 1%

INGREDIENTS: GYRO MEAT (meat ingredients (beef and lamb), bread crumbs (bleached wheat flour, water, dextrose, salt & yeast, may contain soybean oil, calcium propionate and/or enriched wheat flour [wheat flour, malted barley flour. niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], water, soybean oil, yeast, sugar, salt, honey, olive oil), water, contains less than 2% of onions, salt, spices, garlic and onion powder, soy protein concentrate, monosodium glutamate, may also contain defatted soy grits, cereal binder (corn, wheat, rye, oat and rice flours), spearmint, natural flavor, lemon juice powder (corn syrup, lemon juice, lemon oil), sodium phosphate, salt (sodium chloride, hydrogenated soybean oil), carrageenan, disodium inosinate and guanylate contains soy, wheat), Gyro Spice (CHILI POWDER (chili pepper and other spices, salt, garlic powder ), CORIANDER (ground coriander.), CUMIN (cumin), KOSHER SALT (salt, yellow prussiate of soda), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), OREGANO (oregano.), BLACK PEPPER (black pepper), CINNAMON (cinnamon. ), GARLIC POWDER (garlic powder.), THYME LEAVES (whole thyme leaves. )), ALLERGEN STATEMENT: DAIRY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING DAIRY.)

ALLERGENS: Milk, 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.