Hawaiian Naan Pizza

Nutrition Facts

Serving Size 1 EACH
Calories 604
Calories from Fat 2.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 25.6g
39%
Sat. Fat 18.5g
- - -%
Trans Fat 0g
Cholesterol 64.3mg
- - -%
Sodium 1721.8mg
75%
Tot. Carb. 72.3g
22%
Dietary Fiber 3.5g
10%
Sugars 10.6g
   Includes 2.8g Added Sugars
0%
Protein 29.5g
Vitamin D - 0mcg - 0%
Calcium - 524.7mg - 52%
Iron - 3.9mg - 49%
Potassium - 356.8mg - 8%
INGREDIENTS: NAAN BREAD (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid as dough conditioner, thiamine mononitrate, riboflavin, enzymes, folic acid), fresh buttermilk (skim milk, dry buttermilk, bacterial culture), water, soybean and/or canola oil, eggs, sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, ghee (clarified butter), wheat gluten, dextrose, dextrin, carrot fiber, yeast. contains: wheat, eggs, milk and soy), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), PIZZA SAUCE (tomato purees, salt, sugar, extra virgin olive oil, spices and garlic powder.), PINEAPPLE (pineapple, pineapple juice and citric acid. ), DICED HAM (cured with: water, dextrose, salt, contains 2% or less of: modified food starch, potassium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite, smoke flavor)
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.