Soy Swanson Special, Grande

Nutrition Facts

Serving Size 1 GRANDE

Calories 537

Calories from Fat 30.2

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

Amount/Serving

%DV*

Total Fat 21.5g

33%

Sat. Fat 12g

- - -%

Trans Fat 0.3g

Cholesterol 77.4mg

- - -%

Sodium 252.3mg

11%

Amount/Serving

%DV*

Tot. Carb. 79.5g

24%

Dietary Fiber 1.8g

Sugars 73.8g

Includes 30.2g Added Sugars

Protein 4.4g

Vitamin D - 0.2mcg - 0%

Calcium - 378.8mg - 38%

Iron - 0.7mg - 9%

Potassium - 319.4mg - 7%

INGREDIENTS: Brewed Coffee (WATER, Hokie Blend Coffee (BRAZILLIAN COFFEE BEAN, BEAN COF COLUMB SUPREME (DT), SELVA NEGRA COFFEE BEAN)), SILK SOY VAN MILK QT (soymilk (filtered water, soybeans), cane sugar, contains 2% or less of: vitamin and mineral blend (calcium carbonate, vitamin a palmitate, vitamin d2, riboflavin [b2], vitamin b12), sea salt, natural flavor, gellan gum. contains: soy. produced in a facility that also processes tree nuts. ), VANILLA SYRUP (water, natural and artificial flavor, cellulose gum, sucralose, sodium benzoate (preservative), citric acid, caramel color. ), Hot Cocoa Paste (HOT CHOCOLATE MIX (sugar, modified whey, cocoa processed with alkali, non dairy creamer (coconut oil, corn syrup solids, sodium caseinate [milk derived], sodium citrate, mono and diglycerides, salt, sodium aluminosilicate), contains 2% or less of silicon dioxide, salt, cellulose gum, artificial flavor contains: milk), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), WHIPPED CREAM (cream, milk, sugar, dextrose, contains less than 1% of: sorbitan monostearate, artificial flavor, carrageenan, mixed tocopherols (vitamin e) to protect flavor. propellant: nitrous oxide. contains: milk ), CINNAMON (cinnamon. )

ALLERGENS: Milk, Tree Nuts, Soybeans

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.