Spicy Chicken Patty

Nutrition Facts

Serving Size 1 EACH
Calories 346
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 24.1g
37%
Sat. Fat 3.8g
- - -%
Trans Fat 0g
Cholesterol 35.4mg
- - -%
Sodium 678.4mg
29%
Tot. Carb. 17.2g
5%
Dietary Fiber 1g
3%
Sugars 0g
   Includes 0g Added Sugars
0%
Protein 16.2g
Vitamin D - 0mcg - 0%
Calcium - 10.1mg - 1%
Iron - 0.8mg - 10%
Potassium - 182.3mg - 4%
INGREDIENTS: SPICY CHICKEN FILET (uncooked hot and spicy portioned chicken breast filet fritters with rib meat containing up to 13.8% of a solution of water, seasoning (salt, dried garlic, corn starch, maltodextrin, dried onion, sugar, dextrose, 2% or less natural flavors), sodium phosphates, salt, modified food starch. breaded with: bleached wheat flour, water, wheat flour, spices, contains 2% or less of the following: dried yeast, gum arabic, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), modified corn starch, paprika extract (color), salt, spice extracts, sugar, wheat gluten. breading set in vegetable oil. contains: wheat. ), FRYING OIL (soybean oil with tbhq and citric acid added as preservatives and dimethylpolysiloxane added as an anti-foaming agent)
ALLERGENS: 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.