GNG Smoked Turkey, Cheddar and Bacon Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 486

Calories from Fat 6

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

Amount/Serving

%DV*

Total Fat 15.9g

24%

Sat. Fat 6.5g

- - -%

Trans Fat 0g

Cholesterol 93.6mg

- - -%

Sodium 1176.1mg

51%

Amount/Serving

%DV*

Tot. Carb. 46.1g

14%

Dietary Fiber 7.3g

22%

Sugars 6.7g

Includes 6g Added Sugars

Protein 40.2g

Vitamin D - 0mcg - 0%

Calcium - 308.6mg - 31%

Iron - 3.3mg - 41%

Potassium - 311.9mg - 7%

INGREDIENTS: GNG Smoked Turkey, Cheddar & Bacon Sandwich (100% WHOLE WHEAT BREAD (whole wheat flour, water, bulgur wheat, sugar, wheat gluten, honey, soybean oil, yeast, whole wheat, cultured wheat flour, salt, soy lecithin, grain vinegar, natural flavors, citric acid contains wheat, soy made in a bakery that may also use milk, tree nuts), APPLEWOOD SMOKED TURKEY BREAST (turkey breast, turkey broth, salt, natural flavor ), PEPPER JACK CHEESE (monterey jack and american cheeses (milk, cheese cultures, salt, enzymes), water, cream, sweet red bell peppers, jalapeno peppers, salt, sodium phosphate, sorbic acid (preservative), added color, natural flavor contains: milk ), FRESH TOMATO, SPINACH, FRESH BACON BITS (pork, water, may contain salt, sea salt, sugar, brown sugar, smoked sugar, honey, smoke flavoring, sodium phosphates, sodium erythorbate, sodium ascorbate, cultured celery juice, lactic acid starter culture, flavoring, cherry powder, ascorbic acid, sodium nitrite.), AVOCADO PULP (hass avocado, lime juice concentrate, salt))

ALLERGENS: Milk, 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.