Banana Pudding

Nutrition Facts

Serving Size 1 EACH

Calories 365

Calories from Fat 5.9

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

Amount/Serving

%DV*

Total Fat 20.2g

31%

Sat. Fat 11.9g

- - -%

Trans Fat 0.5g

Cholesterol 63.3mg

- - -%

Sodium 237.3mg

10%

Amount/Serving

%DV*

Tot. Carb. 42.9g

13%

Dietary Fiber 0.5g

Sugars 30.1g

Includes 5.9g Added Sugars

Protein 4g

Vitamin D - 0.7mcg - 0%

Calcium - 164.8mg - 16%

Iron - 0.2mg - 3%

Potassium - 164.3mg - 3%

INGREDIENTS: WHOLE MILK (milk, vitamin D3 ), BANANAS, VANILLA WAFER COOKIES (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin b1], riboflavin [vitamin b2], folic acid), sugar, soybean and/or canola oil, palm oil, high fructose corn syrup, whey (from milk), eggs, salt, leavening (baking soda, calcium phopshate), mono and diglycerides, natural and artificial flavor, soy lecithin contains wheat, milk, egg, soy), SWEETENED CONDENSED MILK (milk, sugar. contains: milk), Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CONFECTIONERS SUGAR (sugar, cornstarch ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), CONFECTIONERS SUGAR (sugar, cornstarch ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), VANILLA PUDDING (dextrose, sugar, modified food starch, sodium phosphate, calcium sulfate, natural and artificial flavor, salt, xanthan gum, mono and diglycerides, yellow 5, yellow 6. contains: milk ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)

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.