Samoa Pie

Nutrition Facts

Serving Size 1 SLICE

Calories 469

Calories from Fat 15.3

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

Amount/Serving

%DV*

Total Fat 34.2g

53%

Sat. Fat 21.6g

- - -%

Trans Fat 0.8g

Cholesterol 98.5mg

- - -%

Sodium 301.3mg

13%

Amount/Serving

%DV*

Tot. Carb. 36g

11%

Dietary Fiber 0.9g

Sugars 24.5g

Includes 15.3g Added Sugars

Protein 4.9g

Vitamin D - 0.5mcg - 0%

Calcium - 130.4mg - 13%

Iron - 0.9mg - 12%

Potassium - 175.4mg - 4%

INGREDIENTS: CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), CHOCOLATE PIE SHELL ( enriched flour (wheat flour, niacin, reduced iron, vitamin B1 (thiamine mono nitrate), vitamin B2 (riboflavin, folic acid), sugar, palm and palm kernel oil with tbhq for freshness, cocoa, corn syrup, contains 2% or less of molasses, salt, chocolate, malt extract, leavening (baking soda, sodium and pyrophosphate, mono calcium phosphate), soy lecithin. contains: wheat and soy ingredients), COCONUT (dessicated coconut, sugar, water, propylene glycol (sustains freshness), salt, and sodium metabisulfate (retains coconut whiteness) contains tree nut (coconut)), UNFLAVORED MOUSSE MIX (sugar, dextrose, maltodextrin, sodium alginate, calcium lactate gluconate, tetrasodium pyrophosphate, dextrin, sodium phosphate, salt, vanillin. Allergens: preparation requires heavy cream (milk) ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), Caramel Sauce (SWEETENED CONDENSED MILK (milk, sugar. contains: milk)), Caramel Sauce (SWEETENED CONDENSED MILK (milk, sugar. contains: milk))

ALLERGENS: Milk, 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.