Chik'n Patty Sandwich

Nutrition Facts

Serving Size 1 EACH
Calories 390
Calories from Fat 2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 11g
17%
Sat. Fat 1.5g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 630mg
27%
Tot. Carb. 50g
15%
Dietary Fiber 5g
15%
Sugars 6g
   Includes 2g Added Sugars
0%
Protein 20g
Vitamin D - 1mcg - 0%
Calcium - 238mg - 24%
Iron - 7.2mg - 90%
Potassium - 223mg - 5%
INGREDIENTS: VEGETARIAN CHIK'N PATTY (mycoprotein*, wheat flour, water, expeller pressed canola, wheat starch, contains 2% or less of: wheat gluten, milk protein isolate, salt, free range eggs white powder, potato dextrin, nonfat milk, wheat maltodextrin, modified corn starch, spices, leavening (sodium acid pyrophosphate, sodium bicarbonate), yeast extract, calcium acetate, calcium chloride, dextrose, turbinado sugar, pectin, guar gum, yeast, sugar, maltodextrin, natural flavors, potassium phosphates. Contains: wheat, milk, eggs *mycoprotein is a completely meat-free form of high quality protein derived from fungus. ), POTATO ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, cane sugar syrup, wheat gluten, sunflower oil, contains 2% or less of each of the following: salt, butter, dough conditioners (sodium stearoyl lactylate, monoglycerides and diglycerides), monocalcium phosphate, cultured wheat flour, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds. )
ALLERGENS: Milk, Eggs, Wheat, Gluten, Sesame
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.