Protein Power-Up Smoothie

Nutrition Facts

Serving Size 21 OZ
Calories 580
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14g
22%
Sat. Fat 2.5g
- - -%
Trans Fat 0g
Cholesterol 75mg
- - -%
Sodium 350.2mg
15%
Tot. Carb. 77g
23%
Dietary Fiber 3g
9%
Sugars 68g
   Includes 0g Added Sugars
0%
Protein 40g
Vitamin D - mcg - 0%
Calcium - 500.3mg - 50%
Iron - 1.1mg - 14%
Potassium - 0mg - 0%
INGREDIENTS: PROTEIN POWER-UP SMOOTHIE (GREEK SMOOTHIE MIX (skim milk, sucrose, milk protein concentrate, cream, stabilizer (guar gum, locust bean gum, carrageenan, maltodextrin), modified food starch, pectin, natural vanilla flavoring, natural dairy flavor, vitamin premix(monocalcium phosphate, dicalcium phosphate, sodium ascorbate [Vitamin C], maltodextrin, vitamin E tocopheryl acetate [antioxidant], vitamin A palmitate, vitamin D3), lactic acid, truvia (rebiana), live and active cultures, live and active probiotic cultures, sucralose, acesulfame-K, potassium sorbate), CRUSHED ICE, METAMYOSYN protein blend (whey protein concentrate, whey protein isolate), natural and artificial flavors, cellulose gum, soy lecithin, xanthan gum, calcium carbonate, dicalcium phosphate, Acesulfame K, BANANAS (bananas), REESE'S PEANUT BUTTER SAUCE (peanuts, peanut oil, sugar, contains 2% or less of salt, hydrogenated vegetable oil (canola, cottonseed, and soybean oils), cornstarch), CHOCOLATE FLAVORING (high fructose corn syrup, corn syrup, water, sugar, cocoa processed with alkali, contains 2% or less of: salt, mono- and diglycerides, polysorbate 60, xanthan gum, vanillin, artificial flavor.),)
ALLERGENS: Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, 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.