Plain Croissant

Nutrition Facts

Serving Size 1 EACH
Calories 300
Calories from Fat 5
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16g
25%
Sat. Fat 10g
- - -%
Trans Fat 0g
Cholesterol 45mg
- - -%
Sodium 160.1mg
7%
Tot. Carb. 33g
10%
Dietary Fiber 1g
3%
Sugars 5g
   Includes 5g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 0mg - 0%
Iron - 2mg - 25%
Potassium - 0mg - 0%
INGREDIENTS: CROISSANT (enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, butter (cream [milk], lactic acid), wheat flour, sugar, yeast, contains 2% or less of: egg whites, salt, canola and/or soybean oil, eggs, calcium propionate (preservative), artificial butter flavor, sodium stearoyl lactylate, soy flour, dough conditioners (ascorbic acid, enzymes, l-cysteine), dextrose, modified corn starch, acacia gum, capric/caprylic triglycerides contains: eggs, milk, soy, wheat made in a facility that also processes tree nuts (almonds))
ALLERGENS: Milk, Eggs, Tree Nuts, Wheat, Soybeans, Gluten
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.