Halal Chicken Sausage, "Egg" and Cheese Croissant

Nutrition Facts

Serving Size 1/6 EACH

Calories 115

Calories from Fat 1.1

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

Amount/Serving

%DV*

Total Fat 7.4g

11%

Sat. Fat 3.4g

- - -%

Trans Fat 0.4g

Cholesterol 21.4mg

- - -%

Sodium 219.2mg

10%

Amount/Serving

%DV*

Tot. Carb. 6.5g

Dietary Fiber 0.5g

Sugars 1.1g

Includes 1.1g Added Sugars

Protein 5.6g

Vitamin D - 0mcg - 0%

Calcium - 41.3mg - 4%

Iron - 0.6mg - 8%

Potassium - 46mg - 1%

INGREDIENTS: Plain Croissant (GNG Croissant (Plain Croissant (CROISSANT (enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, butter, sugar, yeast, high fructose corn syrup, salt, whey, dough conditioner (datem, ascorbic acid, enzymes), egg white. contains: wheat, milk and egg ingredients. )))), Halal Chicken Sausage (HALAL CHICKEN SAUSAGE (chicken, water, 2% or less: salt, spices, sugar, citric acid, bha, bht and less than 2% soybean oil as a processing aid, sodium phosphate, sodium erythorbate, sodium nitrite.)), Plant Based Egg Patty (JUST EGG (water, mung bean protein, expeller-pressed canola oil, corn starch, contains less than 2% of baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), dehydrated garlic, dehydrated onion, carrot extractives (color), turmeric extractives (color), salt, transglutaminase may contain: sulphites or sulphite derivatives)), SLICED SHARP CHEDDAR CHEESE (cheddar cheese (pasteurized milk cheese culture, salt, enzymes, annatto [color]). Contains: milk)

ALLERGENS: Milk, Eggs, Wheat, 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.