Wheat Sub Roll

Nutrition Facts

Serving Size 1 ROLL

Calories 230

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 2.5g

Sat. Fat 1g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 490mg

21%

Amount/Serving

%DV*

Tot. Carb. 46g

14%

Dietary Fiber 4g

12%

Sugars 5g

Includes 0g Added Sugars

Protein 9g

Vitamin D - 0mcg - 0%

Calcium - 100mg - 10%

Iron - 2.7mg - 34%

Potassium - 0mg - 0%

INGREDIENTS: 12 GRAIN SUB ROLL (enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, wheat bran, high fructose corn syrup, yeast, contains 2% or less of each of the following: yeast, soybean oil, salt, whole wheat, yellow corn meal, wheat gluten, rye meal, bleached flour, barley flour, sodium stearoyl lactylate, calcium stearoyl-2 lactylate, monocalcium phsophate, honey, ammonium sulfate, polysorbate 60, calcium stearate, wheat starch, molasses, calcium sulfate, calcium peroxide, calcium propionate (to retard spoilage) *manufactured in a facility that also processes products containing egg)

ALLERGENS: 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.