Salmon Sandwich

Nutrition Facts

Serving Size 1 SANDWICH

Calories 1000

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 68.9g

106%

Sat. Fat 9.6g

- - -%

Trans Fat 0g

Cholesterol 68.4mg

- - -%

Sodium 1839.2mg

80%

Amount/Serving

%DV*

Tot. Carb. 53.2g

16%

Dietary Fiber 1.5g

Sugars 1.2g

Includes 0g Added Sugars

Protein 34.7g

Vitamin D - 13.2mcg - 0%

Calcium - 20.1mg - 2%

Iron - 147.4mg - 1843%

Potassium - 433.5mg - 9%

INGREDIENTS: SALMON STEAK (sockeye salmon. contains fish.), FRENCH BREAD (unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sour culture, salt, yeast, semolina contains: wheat may contain: eggs, milk, soybeans, treenuts), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), Dill Shallot Mayonnaise (MAYONNAISE (soybean oil, distilled vinegar, egg yolk, high fructose corn syrup, contains less than 2% of salt, water, mustard seed, calcium disodium edta (to protect flavor.) Contains: egg), FRESH DILL, SHALLOTS (fresh frozen shallots), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative), and lemon oil.), KOSHER SALT (salt, yellow prussiate of soda), WHITE PEPPER (White pepper. )), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER

ALLERGENS: Milk, Eggs, Fish, 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.