Bacon, Egg & Cheese on a Pretzel Roll

Nutrition Facts

Serving Size 1 EACH

Calories 610

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 28.2g

43%

Sat. Fat 12.1g

- - -%

Trans Fat 0g

Cholesterol 398.7mg

- - -%

Sodium 1588.7mg

69%

Amount/Serving

%DV*

Tot. Carb. 57.8g

18%

Dietary Fiber 4g

12%

Sugars 10.1g

Includes 0g Added Sugars

Protein 32.6g

Vitamin D - 0mcg - 0%

Calcium - 256.1mg - 26%

Iron - 1.9mg - 23%

Potassium - 1.8mg - 0%

INGREDIENTS: Scrambled Eggs (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.)), PRETZEL BUN (enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, soybean oil, butter (milk), contains 2% or less of each of: salt, yeast, cultured wheat flour, vinegar, dried whey (whey [milk], benzoyl peroxide [decolorant]), wheat gluten, sodium stearoyl lactylate, monoglycerides, calcium sulfate, wheat starch, whole wheat flour, sodium hydroxide, soybean lecithin contains: wheat, milk, soybean may contain: egg), Sliced Bacon (BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite )), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy.)

ALLERGENS: Milk, Eggs, 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.