Sausage Gravy

Nutrition Facts

Serving Size 3 OZL
Calories 126
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 8.8g
14%
Sat. Fat 3.6g
- - -%
Trans Fat 0g
Cholesterol 10.8mg
- - -%
Sodium 420.5mg
18%
Tot. Carb. 6.7g
2%
Dietary Fiber 0g
0%
Sugars 3.5g
   Includes 0g Added Sugars
0%
Protein 5g
Vitamin D - 0.8mcg - 0%
Calcium - 80.2mg - 8%
Iron - 0.1mg - 1%
Potassium - 102.6mg - 2%
INGREDIENTS: SKIM MILK (non fat milk, vitamin A palmitate, vitamin D3 contains: milk ), HOT SAUSAGE (pork, water, contains 2% or less of the following: pork broth, corn syrup, salt, spices, vinegar, sugar, monosodium glutamate, natural flavor.), SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), BLACK PEPPER, SALT (salt, calcium silicate, dextrose, potassium iodide.)
ALLERGENS: Milk, 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.