Apple Tart

Nutrition Facts

Serving Size 1 EACH

Calories 234

Calories from Fat 5.3

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

Amount/Serving

%DV*

Total Fat 9.1g

14%

Sat. Fat 4.7g

- - -%

Trans Fat 0.1g

Cholesterol 4mg

- - -%

Sodium 100.2mg

Amount/Serving

%DV*

Tot. Carb. 36.5g

11%

Dietary Fiber 1.8g

Sugars 16.4g

Includes 5.3g Added Sugars

Protein 2.8g

Vitamin D - 0mcg - 0%

Calcium - 14.7mg - 1%

Iron - 1.4mg - 17%

Potassium - 100.3mg - 2%

INGREDIENTS: APPLE CIDER (apple cider and ascorbic acid (vitamin c)), PASTRY SHELL (enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), vegetable oil (cottonseed, palm and/or soybean oil), sugar, yellow corn flour, water, dextrose, salt, soy lecithin, annatto color. Contains wheat and soy ingredients. May contain traces of treenuts. ), Apple Filling (APPLE JUICE (filtered water, apple juice concentrate, ascorbic acid (vitamin c) ), APPLE FILLING (sugar, low moisture apples, food starch - modified, spices, salt, citric acid, and sodium metabisulfite (prevents browning). contains a bioengineered ingredient.)), Streusel Topping (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SUGAR (sugar), BROWN SUGAR (sugar, molasses ), KOSHER SALT (salt, yellow prussiate of soda), CINNAMON, VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), CINNAMON

ALLERGENS: Milk, Tree Nuts, 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.