Classic Burger #2 (Lettuce, Tomato & Cheese)

Nutrition Facts

Serving Size 1 BURGER

Calories 498

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 30.4g

47%

Sat. Fat 11.6g

- - -%

Trans Fat 1g

Cholesterol 88.1mg

- - -%

Sodium 590.9mg

26%

Amount/Serving

%DV*

Tot. Carb. 29g

Dietary Fiber 1.5g

Sugars 6.8g

Includes 0g Added Sugars

Protein 28.9g

Vitamin D - 0.2mcg - 0%

Calcium - 327.8mg - 33%

Iron - 3.8mg - 48%

Potassium - 351.8mg - 7%

INGREDIENTS: Burger, Plain (GROUND BEEF, POTATO ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, wheat gluten, sunflower oil, contains 2% or less of each of the following: salt, butter, dough conditioners, sodium stearoyl lactylate, monoglycerides and diglycerides), monocalcium phosphate, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds. ), Grizzly Seasoning (KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER)), FRESH TOMATOES, CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes, annatto color.), GREEN LEAF LETTUCE, 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), PEPPER JACK CHEESE (monterey jack and american cheeses (milk, cheese cultures, salt, enzymes), water, cream, sweet red bell peppers, jalapeno peppers, salt, sodium phosphate, sorbic acid (preservative), added color, natural flavor contains: milk )

ALLERGENS: Milk, Eggs, 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.