Turkey and Cheese Sandwich

Nutrition Facts

Serving Size 1 EACH

Calories 735

Calories from Fat 6.1

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

Amount/Serving

%DV*

Total Fat 27.8g

43%

Sat. Fat 13.9g

- - -%

Trans Fat 0.1g

Cholesterol 167.1mg

- - -%

Sodium 1943.6mg

85%

Amount/Serving

%DV*

Tot. Carb. 52.4g

16%

Dietary Fiber 0.2g

Sugars 10.2g

Includes 6.1g Added Sugars

Protein 65.4g

Vitamin D - 0.1mcg - 0%

Calcium - 548.7mg - 55%

Iron - 5mg - 63%

Potassium - 195.5mg - 4%

INGREDIENTS: TURKEY BREAST (turkey breast, turkey broth, salt, natural flavor, vinegar), COUNTRY WHITE BREAD (enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, sugar, whey, yeast, butter (cream, salt), sea salt, cultured wheat flour, vegetable oil (soybean/canola), soy lecithin, grain vinegar, citric acid, wheat gluten, calcium propionate and sorbic acid, malted barley four, datem Contains: wheat, soy, milk Made in a bakery that may also use tree nuts. ), SLICED SHARP CHEDDAR CHEESE (cheddar cheese (pasteurized milk cheese culture, salt, enzymes, annatto [color]). Contains: milk), LETTUCE (lettuce ), MUSTARD (distilled vinegar, water, no.1 mustard seed, salt, turmeric, oleoresin paprika, spices.), 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. )

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.