Burger, Veggie w/ Gluten Free Bun

Nutrition Facts

Serving Size 1 BURGER

Calories 297

Calories from Fat 6

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

Amount/Serving

%DV*

Total Fat 8.4g

13%

Sat. Fat 0.7g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 621.1mg

27%

Amount/Serving

%DV*

Tot. Carb. 52.9g

16%

Dietary Fiber 8.2g

24%

Sugars 7g

Includes 6g Added Sugars

Protein 7.2g

Vitamin D - 0mcg - 0%

Calcium - 50mg - 5%

Iron - 1mg - 12%

Potassium - 291.6mg - 6%

INGREDIENTS: Veggie Burger (GARBANZO BEAN FLOUR (garbanzo beans. Manufactured in a facility that also uses tree nuts and soy.), BLACK BEANS (black beans, water, salt, calcium chloride, and ferrous gluconate. ), CORN (sweet corn, onion, red bell pepper, green bell pepper, olive oil, contains less than 2% of citric acid, dehydrated garlic and onion, maltodextrin, natural flavors (including grill and smoke), paprika, salt, spices, sugar. ), POBLANO CHILES, JALAPENOS, FRESH RED ONION, FRESH RED PEPPER, CILANTRO, GARLIC (garlic, water and citric acid. ), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), KOSHER SALT (salt, yellow prussiate of soda), CHILI POWDER (chili pepper and other spices, salt, garlic powder. ), SMOKED PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CUMIN (cumin), OREGANO (oregano.), BLACK PEPPER), Gluten Free Bun (GLUTEN FREE HAMBURGER BUN (water, tapioca starch, brown rice flour (rick flour, rice bran with germ), canola oil, resistant corn starch, egg whites, invert cane sugar, tapioca maltodextrin, potato flour, cane sugar, tapioca syrup, yeast, sugarcane fiber, salt, gum (xanthan gum, sodium alginate, guar gum), cultured corn syrup solids and citric acid (natural mold inhibitor), xanthan gum, enzymes. contains: egg))

ALLERGENS: Eggs, Soybeans

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.