Seasoned Bread Crumbs

Nutrition Facts

Serving Size 1 OZ
Calories 117
Calories from Fat - - -
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 1.6g
2%
Sat. Fat 0.4g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 627.7mg
27%
Tot. Carb. 21.4g
6%
Dietary Fiber 1.6g
5%
Sugars 1.8g
   Includes 0g Added Sugars
0%
Protein 4g
Vitamin D - 0mcg - 0%
Calcium - 59.6mg - 6%
Iron - 1.8mg - 23%
Potassium - 76.9mg - 2%
INGREDIENTS: BREAD CRUMBS (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), water, high fructose corn syrup, yeast, salt, vegetable oil (soybean, cottonseed and/or canola), sugar, may contain 2% or less of the following: wheat gluten, dextrose, soy flour, whey, calcium propionate (preservative), sodium stearoyl lactylate (dough conditioner), mono and diglycerides, soy lecithin, molasses, honey, whole wheat flour, corn starch, cornmeal, citric acid, grain vinegar, wheat starch, corn starch, potato flour, rice flour, wheat bran, oat fiber, calcium sulfate, datem, potassium iodate, guar gum, calcium phosphate, enrichment (vitamin e acetate, vitamin a palmitate, vitamin d3), lactic acid, ascorbic acid (dough conditioner), spice & coloring, natural and artificial flavor, sesame seeds. contains: wheat, soy, milk, and sesame ingredients. ), KOSHER SALT (salt, yellow prussiate of soda), GARLIC POWDER (garlic powder.), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), BLACK PEPPER, THYME LEAVES (whole thyme leaves. ), ONION POWDER (onion powder. )
ALLERGENS: Milk, Wheat, Soybeans, 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.