GNG Sausage, Egg and Cheese Bagel

Nutrition Facts

Serving Size 1 BISCUIT
Calories 868
Calories from Fat 4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 42.1g
65%
Sat. Fat 16.9g
- - -%
Trans Fat 0g
Cholesterol 389.7mg
- - -%
Sodium 2109.5mg
92%
Tot. Carb. 73.5g
22%
Dietary Fiber 4.2g
12%
Sugars 5g
   Includes 4g Added Sugars
0%
Protein 37.2g
Vitamin D - 1.8mcg - 0%
Calcium - 203.5mg - 20%
Iron - 3.7mg - 47%
Potassium - 317.1mg - 7%
INGREDIENTS: PLAIN BAGEL (high gluten flour, water, ny style base (sugar, salt, malted barley flour, honey powder (cane sugar, honey), wheat flour, vital wheat gluten, mono-& diglycerides, calcium sulfate, contains 2% or less of each of the following: molasses powder (molasses, maltodextrins), ascorbic acid, l-cysteine, enzymes) yeast contains: wheat produced in a facility that also produces products with sesame), Egg Puck (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), 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.)), Sausage Patty (SAUSAGE PATTY (pork, water, salt, spices, dextrose, sugar, flavoring, lime juice concentrate.)), SLICED WHITE CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzymes) contains: milk)
ALLERGENS: Milk, Eggs, Wheat, 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.