Basbousa Cake

Nutrition Facts

Serving Size 40 1/2 SHEET

Calories 633926

Calories from Fat 2867.5

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

Amount/Serving

%DV*

Total Fat 17949.7g

27615%

Sat. Fat 8943.7g

- - -%

Trans Fat 446.1g

Cholesterol 30324.5mg

- - -%

Sodium 155024.1mg

6740%

Amount/Serving

%DV*

Tot. Carb. 107649.4g

32621%

Dietary Fiber 3726.1g

10959%

Sugars 65601g

Includes 2867.5g Added Sugars

Protein 10438.4g

Vitamin D - 449.6mcg - 0%

Calcium - 290326.3mg - 29033%

Iron - 9146.5mg - 114331%

Potassium - 112205mg - 2387%

INGREDIENTS: Simple Syrup for Basbousa (WATER, SUGAR (sugar), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), HONEY (clover honey. ), MEYER LEMON JUICE (meyer lemon juice and lemon juice, natural flavors)), SEMOLINA FLOUR, CREAM OF WHEAT CEREAL (wheat farina, calcium carbonate, defatted wheat germ, disodium phosphate, ferric orthophosphate, niacinamide, thiamine mononitrate, riboflavin, folic acid. contains: wheat), VANILLA GREEK YOGURT (cultured grade A non fat milk, water, cane sugar, corn starch, contains less than 1% of natural flavors, vegetable juice (for color), lemon juice concentrate, carob bean gum, vitamin D3, contains active yogurt cultures: S. thermophilus & L. bulgaricus), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), ALMONDS (almonds. Processed in a facility that processes peanuts, treenuts, milk, egg, wheat and soybeans), COCONUT (dessicated coconut, sugar, water, propylene glycol (sustains freshness), salt, and sodium metabisulfate (retains coconut whiteness) contains tree nut (coconut)), HONEY (clover honey. ), TAHINI (sesame seeds), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). )

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten, Sesame

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.