Hokie Planks

Nutrition Facts

Serving Size 8 OZ
Calories 400
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 17.2g
26%
Sat. Fat 2.9g
- - -%
Trans Fat 0g
Cholesterol 95.3mg
- - -%
Sodium 1467.5mg
64%
Tot. Carb. 30.5g
9%
Dietary Fiber 0g
0%
Sugars 1.9g
   Includes 0g Added Sugars
0%
Protein 34.3g
Vitamin D - 0mcg - 0%
Calcium - 38.1mg - 4%
Iron - 0.3mg - 4%
Potassium - 0mg - 0%
INGREDIENTS: CHICKEN TENDERS (contains up to 15% solution of water, salt, sodium phosphates, isolated soy protein with less than 2% lecithin. breaded, battered and predusted with: bleached enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, modified corn starch, salt, less than 2% of each of the following: yellow corn flour spices, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), flavor (maltodextrin, autolyzed yeast extract, flavor, hydrolyzed corn gluten), soybean oil, dried garlic, dried onion, silicon dioxide as an anti-caking agent. coated with: wheat flour. breading set in vegetable oil. ), ALLERGEN STATEMENT: DAIRY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING DAIRY.)
ALLERGENS: Milk, 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.