The Jacobyte

Nutrition Facts

Serving Size 1 EACH

Calories 723

Calories from Fat 0.9

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

Amount/Serving

%DV*

Total Fat 62.5g

96%

Sat. Fat 22.2g

- - -%

Trans Fat 0.4g

Cholesterol 125.5mg

- - -%

Sodium 1761.4mg

77%

Amount/Serving

%DV*

Tot. Carb. 10.5g

Dietary Fiber 2.2g

Sugars 5.6g

Includes 0.9g Added Sugars

Protein 31.7g

Vitamin D - 17.5mcg - 0%

Calcium - 441.2mg - 44%

Iron - 1.4mg - 17%

Potassium - 666.2mg - 14%

INGREDIENTS: Tomato Petal (Roasted Tomato) (TOMATOES (tomatoes, tomato juice, less than 2% of salt, calcium chloride, citric acid), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), BLACK PEPPER (black pepper), KOSHER SALT (salt, yellow prussiate of soda), DRIED THYME (whole thyme leaves.)), SMOKED SALMON (atlantic salmon, salt, brown sugar, natural hardwood smoke, astaxanthin (color). contains: fish (atlantic salmon)), SLICED ENGLISH CUCUMBER , HAVARTI DILL CHEESE (pasteurized milk, salt, cheese cultures, dill, enzymes, annatto (vegetable color)), Lemon Caper Aioli (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. ), MEYER LEMON JUICE (meyer lemon juice and lemon juice, natural flavors), CAPERS (capers, water, salt and wine vinegar.), FRESH GREEN ONIONS, GARLIC PEELED, KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), FRESH RED ONIONS, LETTUCE (lettuce )

ALLERGENS: Milk, Eggs, Fish, Soybeans

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.