Bearclaw Danish

Nutrition Facts

Serving Size 1 DANISH

Calories 303

Calories from Fat 4

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

Amount/Serving

%DV*

Total Fat 21g

32%

Sat. Fat 9.3g

- - -%

Trans Fat 0.1g

Cholesterol 23.4mg

- - -%

Sodium 212mg

Amount/Serving

%DV*

Tot. Carb. 24.2g

Dietary Fiber 1.2g

Sugars 7g

Includes 4g Added Sugars

Protein 5.7g

Vitamin D - 0.1mcg - 0%

Calcium - 32.8mg - 3%

Iron - 1.5mg - 18%

Potassium - 72.6mg - 2%

INGREDIENTS: Bearclaw Danish (DANISH DOUGH (enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), palm oil, water, sugar, yeast, soybean oil, eggs, dextrose. contains 2% or less of: nonfat dry milk, monoglycerides, salt, leavening (sodium acid pyrophosphate, baking soda), propionic acid (preservative), annatto and turmeric extract color, ascorbic acid (dough conditioner).), Almond Filling (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), ALMOND FLOUR (almonds ), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), LEMON ZEST (lemon zest), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), ALMOND FLAVOR (ethyl alcohol, water, and natural flavors. Contains no big 8 allergens. )), ALMONDS (almonds. Processed in a facility that processes peanuts, treenuts, milk, egg, wheat and soybeans), CRISTAL GLAZE (sugar, glucose, water, pectin, citric acid, sodium benzoate, tricalcium phosphate, sodium and calcium alginate Processed in a facility that also processes: wheat, rye, barley, oats, egg and egg products, milk and milk products, soybean and soybean products))

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.