Hokie Grill "Dirt Pie", Van.

Nutrition Facts

Serving Size 1 DIRT PIE

Calories 343

Calories from Fat 36

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

Amount/Serving

%DV*

Total Fat 15.8g

24%

Sat. Fat 11.3g

- - -%

Trans Fat 0g

Cholesterol 2.9mg

- - -%

Sodium 254.5mg

11%

Amount/Serving

%DV*

Tot. Carb. 47.6g

14%

Dietary Fiber 0.7g

Sugars 34.2g

Includes 36g Added Sugars

Protein 3.2g

Vitamin D - 0mcg - 0%

Calcium - 78mg - 8%

Iron - 1.2mg - 15%

Potassium - 128.9mg - 3%

INGREDIENTS: VANILLA PUDDING (water, sugar, skim milk, modified tapioca starch,maltodextrin, vegetable oil (soybean oil, canola oil, sunflower oil), contains 1% or less of: natural and artificial flavor, salt, xanthan gum, sodium phosphate sodium stearoyl lactylate, yellow 5, yellow 6: contains milk. ), 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.), Whipped Topping (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, 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.