Steak Biscuit

Nutrition Facts

Serving Size 1 BISCUIT

Calories 509

Calories from Fat 3

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

Amount/Serving

%DV*

Total Fat 29.3g

45%

Sat. Fat 13.7g

- - -%

Trans Fat 0.5g

Cholesterol 27.7mg

- - -%

Sodium 1384.5mg

60%

Amount/Serving

%DV*

Tot. Carb. 48.3g

15%

Dietary Fiber 1.6g

Sugars 6.2g

Includes 3g Added Sugars

Protein 12.9g

Vitamin D - 0mcg - 0%

Calcium - 72.2mg - 7%

Iron - 3mg - 37%

Potassium - 316.1mg - 7%

INGREDIENTS: BISCUIT DOUGH (enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, buttermilk, sugar, baking soda, salt, sodium aluminum phosphate, datem, sodium acid pyrophosphate, sodium caseinate, wheat protein isolate, cream, natural flavor. soybean oil, food starch-modified (corn), whey, soy lecithin allergens: contains wheat and milk ingredients, soy may contain eggs), Steak for Biscuit (STEAK PATTY (beef, bleached wheat flour (enriched with: niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, salt, wheat flour, flavor, corn starch, dextrose, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), yellow corn flour, buttermilk solids, guar gum, methylcellulose, extractives of turmeric, dried soy sauce (contains soybeans, wheat, and salt), maltodextrin, beef flavor (contains beef stock and beef fat), autolyzed yeast extract. contains: wheat, milk, & soy.)), KETCHUP TOMATO IND SERV (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring), LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color))

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.