GNG Vanilla Mousse Cup

Nutrition Facts

Serving Size 1 EACH
Calories 583
Calories from Fat 15
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 42.5g
65%
Sat. Fat 23.7g
- - -%
Trans Fat 1.1g
Cholesterol 129.6mg
- - -%
Sodium 363.6mg
16%
Tot. Carb. 51.6g
16%
Dietary Fiber 0.9g
3%
Sugars 34.6g
   Includes 15g Added Sugars
0%
Protein 3.2g
Vitamin D - 0.7mcg - 0%
Calcium - 138.8mg - 14%
Iron - 1.5mg - 19%
Potassium - 121mg - 3%
INGREDIENTS: GNG Vanilla Mousse Cup (Vanilla Mousse (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), VANILLA MOUSSE MIX (sugar, dextrose, maltodextrin, calcium lactate gluconate, tetrasodium pyrophosphate, dextrin, natural and artificial flavors, sodium phosphate, salt and vanillin. )), CHOCOLATE COOKIE CRUMBLES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, palm and /or canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), soy lecithin, salt, chocolate, natural flavor. contains: wheat, soy.), CHOCOLATE COOKIE CRUMBLES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, palm and /or canola oil, cocoa (processed with alkali), invert sugar, leavening (baking soda and/or calcium phosphate), soy lecithin, salt, chocolate, natural flavor. contains: wheat, soy.))
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.