Country Fried Steak

Nutrition Facts

Serving Size 6 OZ

Calories 352

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 21.8g

33%

Sat. Fat 9.4g

- - -%

Trans Fat 0.1g

Cholesterol 60.9mg

- - -%

Sodium 886.9mg

39%

Amount/Serving

%DV*

Tot. Carb. 24.1g

Dietary Fiber 0g

Sugars 2.5g

Includes 0g Added Sugars

Protein 16.1g

Vitamin D - 0.7mcg - 0%

Calcium - 79.4mg - 8%

Iron - 0.7mg - 9%

Potassium - 69.7mg - 1%

INGREDIENTS: Pepper Gravy (WHOLE MILK (milk, vitamin D3 ), SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER (black pepper)), COUNTRY STEAK (beef, salt, potassium and sodium phosphate, breaded with enriched bleached wheat flour (enriched with niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), spices, salt, leavening (sodium aluminum phosphate, sodium bicarbonate), torula yeast, soybean oil, onion powder, battered with: water, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat starch, wheat flour, salt, buttermilk blend (buttermilk, whey), leavening (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), spice. Set in vegetable oil. Contains: milk, wheat )

ALLERGENS: Milk, 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.