Flatbread Panini, Pepperoni

Nutrition Facts

Serving Size 1 SANDWICH

Calories 923

Calories from Fat 0.2

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

Amount/Serving

%DV*

Total Fat 56.2g

87%

Sat. Fat 19.3g

- - -%

Trans Fat 0.1g

Cholesterol 122.5mg

- - -%

Sodium 2539.8mg

110%

Amount/Serving

%DV*

Tot. Carb. 52.7g

16%

Dietary Fiber 3g

Sugars 13.8g

Includes 0.2g Added Sugars

Protein 38.9g

Vitamin D - 0.4mcg - 0%

Calcium - 759.4mg - 76%

Iron - 3.2mg - 40%

Potassium - 753.1mg - 16%

INGREDIENTS: Pepperoni Flatbread Panini Prep (PIZZA SAUCE (tomato purees, salt, sugar, extra virgin olive oil, spices and garlic powder.), FLAT BREAD (flour (wheat, malted barley), water, soybean oil, contains 2% or less of: yeast, salt, dextrose, calcium propionate (preservative), soy lecithin, leavening (sodium metabisufite) ), MOZZARELLA CHEESE (low-moisture part-skim mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), potato starch, corn starch and powdered cellulose (to prevent caking), natamycin (a natural mold inhibitor). contains: milk ), PEPPERONI (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, garlic powder, sodium nitrate, bha, bht, citric acid )), Coleslaw (Cole Slaw (FRESH CABBAGE, MAYONNAISE (soybean oil, whole eggs, egg yolks, water, distilled vinegar, salt, sugar, dextrose, lemon juice concentrate, calcium disodium edta (used to protect quality), natural flavors. allergen\diet list: contains egg. ), FRESH CARROTS, SUGAR (sugar), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), BLACK PEPPER, CELERY SEED (whole celery seeds ))), PICKLE SPEAR (fresh cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), spices, garlic, turmeric, polysorbate 80.)

ALLERGENS: Milk, Eggs, 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.