Bridor Pastry, Cheese Danish

Nutrition Facts

Serving Size 1 EACH
Calories 270
Calories from Fat 8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 18g
28%
Sat. Fat 10g
- - -%
Trans Fat 0g
Cholesterol 70mg
- - -%
Sodium 160mg
7%
Tot. Carb. 24g
7%
Dietary Fiber 0g
0%
Sugars 9g
   Includes 8g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 35mg - 4%
Iron - 1mg - 13%
Potassium - 69mg - 1%
INGREDIENTS: CHEESE DANISH (cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), enriched flour (unbleached wheat flour malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), unsalted cultured butter (pasteurized cream, natural flavors (lactic acid, starter distillate)), sugar, whole egg (whole egg, citric acid), water, milk (milk, vitamin d3), yeast, whole milk powder, pasteurized lemon juice, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), salt, deactivated yeast, natural vanilla paste (vanilla bean extractive's, invert sugar, vanilla bean seeds, xanthan gum). )
ALLERGENS: Milk, Eggs, Tree Nuts, 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.