Buffalo Chicken Sliders

Nutrition Facts

Serving Size 2 EACH
Calories 399
Calories from Fat 4
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 12.2g
19%
Sat. Fat 1.8g
- - -%
Trans Fat 0g
Cholesterol 80.4mg
- - -%
Sodium 1733.3mg
75%
Tot. Carb. 42.7g
13%
Dietary Fiber 0g
0%
Sugars 6g
   Includes 4g Added Sugars
0%
Protein 32.5g
Vitamin D - 0.7mcg - 0%
Calcium - 53.6mg - 5%
Iron - 1.7mg - 22%
Potassium - 254.5mg - 5%
INGREDIENTS: Buffalo Chicken Mix (CHICKEN MEAT (all meat (natural proportion blend of 35% white and 65% dark meat) ), BUFFALO WING SAUCE (cayenne pepper sauce (aged cayenne red pepper, distilled vinegar, salt garlic*), water, margarine (soybean and hydrogenated soybean oils, water, salt, mono and diglycerides, soy lecithin, sodium benzoate [preservative], natural and artificial flavor, beta-carotene [color], vitamin a palmitate), contains less than 2% of sugar, salt, paprika, xanthan gum, oleoresin paprika (color), garlic,* sodium benzoate (preservative), natural flavor (milk), spice, sodium alginate, calcium disodium edta (to protect flavor). *dried. contains milk, soy. )), POTATO SLIDER ROLL (bun: flour (wheat, malted barley), water, sugar, yeast, soybean oil, potato flour, fermented potato flour, salt, wheat gluten, contains less than 2% of each of the following: dextrose, natural flavors, enzymes, barley malt flour, milk powder, ascorbic acid, calcium sulfate, corn flour, spices (turmeric, paprika), maltodextrin, citric acid, and calcium propionate (preservative) topping: water, pea protein, dextrose, maltodextrin and modified food starch contains: wheat, milk processed in a facility that produces products that contain soy)
ALLERGENS: Milk, 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.