French Toast, Gluten Free

Nutrition Facts

Serving Size 1 PIECE

Calories 246

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 8.4g

13%

Sat. Fat 3.5g

- - -%

Trans Fat 0g

Cholesterol 59.8mg

- - -%

Sodium 385.3mg

17%

Amount/Serving

%DV*

Tot. Carb. 34.8g

11%

Dietary Fiber 2.3g

Sugars 10.9g

Includes 0g Added Sugars

Protein 7.7g

Vitamin D - 1.2mcg - 0%

Calcium - 99.1mg - 10%

Iron - 1.5mg - 19%

Potassium - 209mg - 4%

INGREDIENTS: GLUTEN FREE BREAD (egg whites, corn starch, whole grain flour blend (amaranth, quinoa, millet, sorghum, teff), honey, tapioca starch, flax seed, palm oil, millet seeds, quinoa, rice bran and germ, contains less than 2% of the following: distilled monoglycerides, yeast, maltodextrin, salt, carbohydrate gum, xanthan gum, pectin, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), guar gum, calcium sulfate, ascorbic acid added as a dough conditioner, enzyme. contains: eggs manufactured on shared equipment with soy derived from bioengineering), WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), 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), SALT (salt, calcium silicate, dextrose, potassium iodide.), VANILLA FLAVORING (water, caramel color (gluten free), vanillin, ethyl vanillin and 0.1% potassium sorbate (added as a preservative).), CINNAMON (cinnamon. )

ALLERGENS: Milk, Eggs, Soybeans

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.