Medium Cinnamon Toaster Pastry

Nutrition Facts

Serving Size 1 EACH
Calories 287
Calories from Fat 4.7
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16g
25%
Sat. Fat 10.9g
- - -%
Trans Fat 0g
Cholesterol 8.2mg
- - -%
Sodium 189.3mg
8%
Tot. Carb. 33.4g
10%
Dietary Fiber 0.2g
1%
Sugars 13.8g
   Includes 4.7g Added Sugars
0%
Protein 3g
Vitamin D - 0mcg - 0%
Calcium - 10.3mg - 1%
Iron - 0.3mg - 4%
Potassium - 51.9mg - 1%
INGREDIENTS: Cinnamon Toaster Pastry (PIE DOUGH (enriched flour bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), palm oil, water, palm kernel oil, nonfat milk, salt, dextrose, sugar, cream, l-cysteine hydrochloride, annatto and turmeric extract color, natural flavor. contains wheat and milk ingredients), BROWN SUGAR (sugar, molasses ), VANILLA ICING (sugar, water, corn syrup, palm oil, contains less than 2% of the following: modified tapioca starch, to preserve freshness (sorbic acid, sulfiting agents), colored with (titanium dioxide), artificial flavor. ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SUGAR (sugar), 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), PURE MAPLE SYRUP (pure maple syrup.), CINNAMON, CINNAMON)
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.