Assorted Plate Scraper Sauces

Nutrition Facts

Serving Size 1 OUNCE
Calories 78
Calories from Fat 7.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 0.7g
1%
Sat. Fat 0g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 88.6mg
4%
Tot. Carb. 17.7g
5%
Dietary Fiber 0g
0%
Sugars 9.2g
   Includes 7.8g Added Sugars
0%
Protein 0.7g
Vitamin D - 0mcg - 0%
Calcium - 26.9mg - 3%
Iron - 0mg - 0%
Potassium - 45.4mg - 1%
INGREDIENTS: Platescrapers (caramel: corn syrup, nonfat milk, glycerin, modified corn starch, fructose, contains 2% or less of: natural flavor (from milk), salt, potassium sorbate and sodium benzoate (preservatives), sodium citrate, sodium phosphate, xanthan gum. chocolate: corn syrup, water, glycerin, cocoa processed with alkali, fructose, contains 2% or less of: modified corn starch, chocolate liquor processed with alkali (with milk and soybean), natural flavor (from milk and soybean), potassium sorbate and sodium benzoate (preservatives), salt, soy lecithin, polysorbate 60. raspberry: corn syrup, water, red raspberries, contains 2% or less of: apple powder, citric acid, red grape juice concentrate (for color), carrageenan, potassium sorbate (preservative), natural flavor, malic acid. vanilla: high fructose corn syrup, corn syrup, nonfat milk, glycerine, soybean oil, contains 2% or less of: natural and artificial flavor, salt, carrageenan, titanium dioxide (color), fully hydrogenated cottonseed oil, potassium sorbate and sodium benzoate (preservatives), sodium citrate, sodium phosphate, monoglycerides, tbhq (antioxidant))
ALLERGENS: Milk, 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.