Cherry Fritter

Nutrition Facts

Serving Size 1 EACH

Calories 136

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 2.8g

Sat. Fat 0.3g

- - -%

Trans Fat 0g

Cholesterol 8.7mg

- - -%

Sodium 153.7mg

Amount/Serving

%DV*

Tot. Carb. 24.2g

Dietary Fiber 0.8g

Sugars 5.2g

Includes 0g Added Sugars

Protein 3.4g

Vitamin D - 0.1mcg - 0%

Calcium - 16.3mg - 2%

Iron - 1.4mg - 18%

Potassium - 20.9mg - 0%

INGREDIENTS: Cherry Fritter (Potato Yeast Donut Dough (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), WATER, CAKE FLOUR (enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid).), SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), CANOLA OIL (canola oil. ), DEHYDRATED POTATOES (potatoes, maltodextrin, contains 2% or less of: sunflower oil, mono and diglycerides, color (titanium dioxide), natural and artificial flavors, modified food starch, freshness preserved with (sodium bisulfite, bht). made on equipment that also processes milk. ), YEAST (yeast, sorbitan monostearate, ascorbic acid), KOSHER SALT (salt, yellow prussiate of soda), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)), CHERRY FILLING (cherries, water, sugar, food starch-modified (corn), cultured sugar, citric acid, ascorbic acid (vitamin C) added to maintain color and natural flavor.), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), SUGAR (sugar))

ALLERGENS: Milk, Eggs, 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.