Focaccia Breadstick

Nutrition Facts

Serving Size 1 SLICE

Calories 230

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 7.2g

11%

Sat. Fat 1.6g

- - -%

Trans Fat 0g

Cholesterol 3.3mg

- - -%

Sodium 404.6mg

18%

Amount/Serving

%DV*

Tot. Carb. 35.1g

11%

Dietary Fiber 1.4g

Sugars 0.5g

Includes 0g Added Sugars

Protein 5.8g

Vitamin D - 0mcg - 0%

Calcium - 10.3mg - 1%

Iron - 2.5mg - 31%

Potassium - 30.5mg - 1%

INGREDIENTS: Focaccia Bread (WATER, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Bread Starter** (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), WATER, YEAST (yeast, sorbitan monostearate, ascorbic acid)), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), YEAST (yeast, sorbitan monostearate, ascorbic acid), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.)), Garlic Knot Butter (UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), GARLIC PEELED, PARMESAN CHEESE (parmesan cheese (pasteurized part-skim cows milk, cheese cultures, salt, enzymes and powdered cellulose (anti caking agent), potassium sorbate (preservative), titanium dioxide. contains: milk ), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Wheat, 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.