Tomato Parmesan Sourdough Bread

Nutrition Facts

Serving Size 2 OZ
Calories 225
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 2.4g
4%
Sat. Fat 0.5g
- - -%
Trans Fat 0g
Cholesterol 1.4mg
- - -%
Sodium 141.2mg
6%
Tot. Carb. 42.6g
13%
Dietary Fiber 1.3g
4%
Sugars 1.5g
   Includes 0g Added Sugars
0%
Protein 8.2g
Vitamin D - 0mcg - 0%
Calcium - 16.6mg - 2%
Iron - 3mg - 37%
Potassium - 11.5mg - 0%
INGREDIENTS: FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Pate Fermentee (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (WATER, FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), WATER), WATER, Marinara Sauce (TOMATO STRIPS (vine-ripened fresh tomatoes, salt, calcium chloride and naturally derived citric acid.), TOMATO PASTE (tomato paste, less than 2% of: salt, citric acid*. *naturally derived.), FRESH ONIONS, GARLIC PEELED, OLIVE OIL (refined olive oil, and extra virgin olive oil. ), KOSHER SALT (salt, yellow prussiate of soda), BASIL, OREGANO (oregano.)), PARMESAN CHEESE (parmesan cheese (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor). contains: milk ), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), GARLIC PEELED, SALT (salt, calcium silicate, dextrose, potassium iodide.)
ALLERGENS: Milk, Wheat, 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.