Chocolate Caramel Latte Gelato

Nutrition Facts

Serving Size 3 OZ

Calories 205

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 7.5g

12%

Sat. Fat 3.5g

- - -%

Trans Fat 0.1g

Cholesterol 20.1mg

- - -%

Sodium 56.9mg

Amount/Serving

%DV*

Tot. Carb. 29.2g

Dietary Fiber 0.7g

Sugars 21.6g

Includes 0g Added Sugars

Protein 4.3g

Vitamin D - 1mcg - 0%

Calcium - 112mg - 11%

Iron - 1.2mg - 15%

Potassium - 136.3mg - 3%

INGREDIENTS: Chocolate Gelato Base (WHOLE MILK (milk, vitamin D3 ), BITTERSWEET CHOCOLATE PISTOLES (cocoa mass, sugar, cocoa butter, cocoa mass Ecuador, emulsifier, soya lecithin, natural vanilla flavoring may contain: milk), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), SUGAR (sugar), CACAOPAT PASTE (low-fat cocoa (50%), vegetable fat (peanuts), almonds, hazelnuts, emulsifiers: E 471 mono and diglycerides of fatty acids, E 322 lecithin, flavours, antioxidant, E 307 alpha tocopherol it may contain traces of milk, soybeans, other nuts and products thereof), DIAMANT 50 (dextrose, nonfat milk, mono- and diglycerides of fatty acids, carboxymethylcellulose, locust bean gum, guar gum, reduced minerals whey, natural flavors presence: dairy & products thereof (including lactose), corn and products thereof), Ovissimo (EGG YOLKS (egg yolks contains: eggs), SUGAR (sugar)), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk )), CAFE BARISTA PASTE (glucose syrup, sugar, coffee, burnt sugar, flavours, acidifier: e 330 citric acid, salt), CARMEL PASTE (glucose syrup, concentrated sugared milk, sugar, flavors, certified color: e150a caramel, e160a beta-carotene. allergens present in processing facility: peanuts & derivatives, tree nuts & derivatives, dairy, egg products, wheat, soy products.)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.