Deep Fried Mango Disco Biscuit

Nutrition Facts

Serving Size 1 BISCUIT

Calories 404

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 43.2g

66%

Sat. Fat 22.9g

- - -%

Trans Fat 0.7g

Cholesterol 184.2mg

- - -%

Sodium 1372.5mg

60%

Amount/Serving

%DV*

Tot. Carb. 88.7g

27%

Dietary Fiber 2.9g

Sugars 38.8g

Includes 0g Added Sugars

Protein 11.3g

Vitamin D - 1mcg - 0%

Calcium - 133.8mg - 13%

Iron - 3.9mg - 49%

Potassium - 90.2mg - 2%

INGREDIENTS: Deep Fried Disco Biscuits (SOUTHERN STYLE BISCUIT (enriched flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, sugar, buttermilk, sodium aluminum phosphate, baking soda, salt, sodium acid pyrophosphate, dextrose, dough conditioner (enzymes) contains: wheat and milk ingredients ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SUGAR (sugar), CINNAMON (cinnamon. ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)), Mango Filling (WATER, CUBED MANGO (mangos), SUGAR (sugar), INSTANT CLEAR JEL (food starch (modified) packaged in a facility that process dairy, soy, peanuts, and wheat products ), VINEGAR (white distilled vinegar, diluted with water to 5% acidity.))

ALLERGENS: Milk, Eggs, 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.