Carne Asada Crepe

Nutrition Facts

Serving Size 1 CREPE

Calories 546

Calories from Fat 4.5

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

Amount/Serving

%DV*

Total Fat 30.8g

47%

Sat. Fat 14.9g

- - -%

Trans Fat 0.2g

Cholesterol 230mg

- - -%

Sodium 1538.7mg

67%

Amount/Serving

%DV*

Tot. Carb. 42.5g

13%

Dietary Fiber 1.8g

Sugars 14.2g

Includes 4.5g Added Sugars

Protein 23.1g

Vitamin D - 0.4mcg - 0%

Calcium - 384.6mg - 38%

Iron - 4.5mg - 56%

Potassium - 590.5mg - 13%

INGREDIENTS: Grilled Steak (WORCESTERSHIRE SAUCE (water, high fructose corn syrup, vinegar, salt, worcestershire seasoning [(dextrose, sugar, caramel color(contains sulfites), salt, garlic powder, spices, hydrolyzed corn protein, chili pepper, xanthan gum, citric acid, onion powder, soybean oil, silicon dioxide (to aid processing)], caramel color, citric acid, dextrose, propylene glycol, sodium benzoate, guar gum, potassium sorbate, oleoresin capsicum (propylene glycol, natural extractives of chili peppers, water).), BEEF STEAK, BROWN SUGAR (sugar, molasses), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER), Corn Crepe (Corn Crepe Batter (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), WHOLE MILK (milk, vitamin D3 ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), CORN MEAL (enriched yellow corn meal (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) manufactured on the same equipment that processes wheat. ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SALT (salt, calcium silicate, dextrose, potassium iodide.)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), SOUR CREAM (cultured cream (milk), enzyme contains: milk), FRESH ONIONS, SHREDDED PEPPER JACK CHEESE (pasteurized milk, jalapeno peppers, cheese culture, salt, enzymes, potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk. )

ALLERGENS: Milk, Eggs, 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.