Croissant, Smoked Turkey

Nutrition Facts

Serving Size 1 EACH

Calories 631

Calories from Fat 3.4

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

Amount/Serving

%DV*

Total Fat 38.8g

60%

Sat. Fat 18.2g

- - -%

Trans Fat 0.1g

Cholesterol 128.5mg

- - -%

Sodium 1465.1mg

64%

Amount/Serving

%DV*

Tot. Carb. 36.5g

11%

Dietary Fiber 1.1g

Sugars 4.8g

Includes 3.4g Added Sugars

Protein 36.6g

Vitamin D - 0.1mcg - 0%

Calcium - 320.5mg - 32%

Iron - 2.4mg - 30%

Potassium - 377.8mg - 8%

INGREDIENTS: TURKEY BREAST (turkey breast meat, turkey broth, contains 2% or less salt, dextrose, vinegar, sodium phosphate, browned in oil.), CROISSANT BUN (Enriched unbleached wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzymes, ascorbic acid added dough conditioner), water, butter (milk), sugar, yeast, dextrose, salt, whey powder (milk), potato starch, ascorbic acid, enzymes, Contains: Wheat, Milk. Produced in a facility that handles: Eggs, Soy and Tree Nuts. ), SLICED SHARP CHEDDAR CHEESE (cheddar cheese (pasteurized milk cheese culture, salt, enzymes, annatto [color]). Contains: milk), Bacon (BACON (pork cured with water, salt, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, flavoring, sodium nitrite)), MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), LETTUCE (lettuce )

ALLERGENS: Milk, Eggs, Tree Nuts, 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.