B1

Nutrition Facts

Serving Size 1 BURGER
Calories 799
Calories from Fat 2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 55.3g
85%
Sat. Fat 19.4g
- - -%
Trans Fat 1.2g
Cholesterol 340.6mg
- - -%
Sodium 1158.8mg
50%
Tot. Carb. 28.8g
9%
Dietary Fiber 1.7g
5%
Sugars 7.6g
   Includes 2g Added Sugars
0%
Protein 44.2g
Vitamin D - 2.5mcg - 0%
Calcium - 350.2mg - 35%
Iron - 5.1mg - 64%
Potassium - 583.5mg - 12%
INGREDIENTS: Burger, Plain (Burger Patty (GROUND BEEF, Grizzly Seasoning (BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda (anti-caking agent).)), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant this product is kosher pareve approved.)), POTATO ROLL (unbleached enriched wheat flour (flour, ferrous sulfate, niacin, thiamin, riboflavin, folic acid), nonfat milk, reconstituted potatoes (from potato flour), yeast, sugar, cane sugar syrup, 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, cultured wheat flour, calcium propionate (a preservative), guar gum, ascorbic acid, datem, calcium sulfate, enzymes, turmeric color, annatto color, sesame seeds. )), Fried Egg (VT FRESH SHELL EGGS , PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant this product is kosher pareve approved.)), FRESH TOMATOES, CHEDDAR CHEESE (pasteurized milk, cheese culture, salt, enzymes, annatto color.), LETTUCE (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), Bacon (APPLEWOOD SMOKED BACON (bacon cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite.))
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.