Panini, Mozzarella

Nutrition Facts

Serving Size 1 SANDWICH

Calories 801

Calories from Fat 0.2

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

Amount/Serving

%DV*

Total Fat 41.1g

63%

Sat. Fat 12.6g

- - -%

Trans Fat 0.1g

Cholesterol 56.5mg

- - -%

Sodium 1794.4mg

78%

Amount/Serving

%DV*

Tot. Carb. 68.7g

21%

Dietary Fiber 3.9g

12%

Sugars 8.9g

Includes 0.2g Added Sugars

Protein 28g

Vitamin D - 0.1mcg - 0%

Calcium - 300.9mg - 30%

Iron - 5.6mg - 70%

Potassium - 416.1mg - 9%

INGREDIENTS: Mozzarella Panini (CIABATTA BUN (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamin, mono nitrate, riboflavin, folic acid), water, sea salt, canola oil, dried vinegar, yeast, malted barley flour, malted wheat flour, ascorbic acid, foods enzymes (xylanase, glucose-oxydase, lipase, alpha-amylase. contains: wheat may contain: sesame and soy), SLICED MOZZARELLA CHEESE (pasteurized milk, vinegar, salt, enzymes contains: milk ), FRESH TOMATOES, PESTO SAUCE (basil, canola oil, water, parmesan cheese (pasteurized part-skim cows' milk, cheese culture, salt, enzymes), granulated garlic, salt. allergen alert: contains milk )), 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, Sesame

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.