Lemon Meringue Donut

Nutrition Facts

Serving Size 1 EACH

Calories 435

Calories from Fat 32.2

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

Amount/Serving

%DV*

Total Fat 17g

26%

Sat. Fat 6.9g

- - -%

Trans Fat 0g

Cholesterol 3mg

- - -%

Sodium 442mg

19%

Amount/Serving

%DV*

Tot. Carb. 64.3g

19%

Dietary Fiber 1.1g

Sugars 33g

Includes 32.2g Added Sugars

Protein 4.7g

Vitamin D - 0mcg - 0%

Calcium - 7.7mg - 1%

Iron - 2.2mg - 28%

Potassium - 44.2mg - 1%

INGREDIENTS: Plain Glazed Yeast Donuts (Yeast Donut (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), DONUT MIX (enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, dextrose, soybean oil, palm oil, salt, mono and diglycerides, leavening (sodium acid pyrophosphate, baking soda), defatted soy flour, sodium stearoyl, lactylate, egg yolk with sodium silicoaluminate, nonfat milk, modified whey, annatto and turmeric extract color contains: wheat, soy, milk, and egg ingredients), WATER, TRANSFAT FREE SHORTENING (palm oil), YEAST (yeast, sorbitan monostearate, ascorbic acid)), Donut Glaze (DONUT GLAZE (sugar, water, corn syrup , contains less than 2% of the following: honey, to preserve freshness (sorbic acid, potassium sorbate, carrageenan, pectin, agar, citric acid, colored with (caramel color), )), SHORTENING (soybean oil, hydrogenated soybean oil.)), LEMON FILLING (water, high fructose corn syrup, food starch-modified, sugar, lemon puree (water, citric acid, sugar, lemon pulp cells, high fructose corn syrup, lemon juice concentrate, natural flavor), corn syrup, contains 2% or less of: carob bean gum, mono- and diglycerides, natural flavor, palm oil, polysorbate 60, preservatives (potassium sorbate, sodium benzoate), propylene glycol, propylene glycol alginate, salt, sodium citrate, yellow 5. )

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.