French Toast Sticks

Nutrition Facts

Serving Size 4 STICKS
Calories 422
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 13.1g
20%
Sat. Fat 2g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 392.5mg
17%
Tot. Carb. 71.1g
22%
Dietary Fiber 1g
3%
Sugars 34.8g
   Includes 0g Added Sugars
0%
Protein 5.1g
Vitamin D - 0mcg - 0%
Calcium - 82mg - 8%
Iron - 2mg - 25%
Potassium - 95.8mg - 2%
INGREDIENTS: FRENCH TOAST STICKS (bread (enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, sugar, yeast, yellow corn flour, salt, soybean oil, wheat gluten, cultured wheat flour, grain vinegar, glyceryl monooleate, soy lecithin, turmeric [color], paprika extract [color], polysorbate 60, polysorbate 80, ascorbic acid, enzymes, cultured wheat flour), water, soybean oil, enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, yellow corn flour, contains less than 2% of the following: soy flour, salt, gum arabic, soy lecithin, dextrose, yeast, leavening (baking soda, monocalcium phosphate), natural and artificial flavor, carrageenan, polysorbate 80, salt Contains: wheat, soy ), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).)
ALLERGENS: 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.