Hazelnut Gelato Pie

Nutrition Facts

Serving Size 1 SLICE

Calories 299

Calories from Fat 6.1

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

Amount/Serving

%DV*

Total Fat 14.3g

22%

Sat. Fat 6.1g

- - -%

Trans Fat 0.2g

Cholesterol 17.6mg

- - -%

Sodium 152.8mg

Amount/Serving

%DV*

Tot. Carb. 37.2g

11%

Dietary Fiber 0g

Sugars 26.2g

Includes 6.1g Added Sugars

Protein 4.6g

Vitamin D - 1mcg - 0%

Calcium - 120.1mg - 12%

Iron - 0.7mg - 9%

Potassium - 160.5mg - 3%

INGREDIENTS: Hazelnut Gelato (White Gelato Base (WHOLE MILK (milk, vitamin D3 ), SUGAR (sugar), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), DIAMANT 50 (dextrose, nonfat dry milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced mineral whey, natural flavors contains: dairy, corn Present in facility: tree nuts & derivatives, dairy, egg products, wheat, soy, sulfites, corn), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), DEXTROSE (dextrose monohydrate)), HAZELNUT PASTE (hazelnuts, antioxidant: e307 alpha-tocopherol. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.)), CHOCOLATE PIE SHELL ( enriched flour (wheat flour, niacin, reduced iron, vitamin B1 (thiamine mono nitrate), vitamin B2 (riboflavin, folic acid), sugar, palm and palm kernel oil with tbhq for freshness, cocoa, corn syrup, contains 2% or less of molasses, salt, chocolate, malt extract, leavening (baking soda, sodium and pyrophosphate, mono calcium phosphate), soy lecithin. contains: wheat and soy ingredients)

ALLERGENS: Milk, Eggs, 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.