Cheeseburger Conewich

Nutrition Facts

Serving Size 1 EACH

Calories 559

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 33.2g

51%

Sat. Fat 11.1g

- - -%

Trans Fat 0.6g

Cholesterol 71.3mg

- - -%

Sodium 1785.9mg

78%

Amount/Serving

%DV*

Tot. Carb. 43.2g

13%

Dietary Fiber 2.2g

Sugars 5.1g

Includes 0g Added Sugars

Protein 22.1g

Vitamin D - 0.3mcg - 0%

Calcium - 240.9mg - 24%

Iron - 3.5mg - 44%

Potassium - 289.2mg - 6%

INGREDIENTS: Cooked Burger Meat (GROUND BEEF, FRESH ONIONS, Burger Seasoning (SHIITAKE MUSHROOM EXTRACT POWDER (maltodextrin, shiitake mushroom extract, yeast extract, and salt), SALT (salt, calcium silicate, dextrose, potassium iodide.), GARLIC SALT (salt, garlic, calcium silicate (added to make free flowing), and garlic oil.), BLACK PEPPER, PAPRIKA (paprika and silicon dioxide (added to make free flowing) ))), WHITE CONEWICH (white flour, water, soybean oil, non-diastatic malt syrup, sugar, softener, salt, yeast, calcium propionate, and enzymes. This product is produced on the same line as other products containing egg, soy, milk, treenuts (coconut), sulfites and sesame seeds. ), MONTEREY JACK & CHEDDAR CHEESE (cheddar cheese, (pasteurized milk, cheese culture, salt, enzymes, annatto color), monterey jack cheese (pasteurized milk, cheese culture, salt, enzymes), potato starch, powdered cellulose added to prevent caking. contains: milk ), 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 TOMATOES, SHREDDED ICEBERG LETTUCE

ALLERGENS: Milk, Eggs, Tree Nuts, 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.