Steak Fries

Nutrition Facts

Serving Size 14 OZ
Calories 586
Calories from Fat 13.3
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14.2g
22%
Sat. Fat 4.7g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 2682.2mg
117%
Tot. Carb. 106.4g
32%
Dietary Fiber 9.4g
28%
Sugars 13.3g
   Includes 13.3g Added Sugars
0%
Protein 9.4g
Vitamin D - 0mcg - 0%
Calcium - 94.4mg - 9%
Iron - 3.4mg - 43%
Potassium - 1416.6mg - 30%
INGREDIENTS: FRENCH FRIES (potatoes, vegetable oil (contains one or more of the following: soybean, canola, palm, hydrogenated cottonseed, sunflower, corn), disodium dihydrogen pyrophosphate (to promote color retention), dextrose, salt, sodium acid pyrophosphate), KETCHUP (tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavoring ), SEASONED SALT (salt, sugar, spices (including paprika, celery seed, turmeric), onion, cornstarch, garlic, tricalcium phosphate (to make free flowing), extractives of paprika & natural flavor.), GLUTEN STATEMENT: (THIS MENU ITEM IS COOKED ON THE SAME SURFACE AS OTHER MENU ITEMS THAT CONTAIN GLUTEN AND WHEAT), CANOLA SUNFLOWER FRYER OIL (high oleic canola oil with tbhq and citric acid added to protect flavor and dimethylpolysiloxane added to reduce foaming), ALLERGEN STATEMENT: EGGS (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING EGGS..), ALLERGEN STATEMENT: DAIRY (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES PRODUCTS CONTAINING DAIRY.)
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.