GNG Blueberry Danish

Nutrition Facts

Serving Size 1 EACH

Calories 362

Calories from Fat 17.3

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

Amount/Serving

%DV*

Total Fat 20.2g

31%

Sat. Fat 10.1g

- - -%

Trans Fat 0g

Cholesterol 11.3mg

- - -%

Sodium 260.1mg

11%

Amount/Serving

%DV*

Tot. Carb. 41.1g

12%

Dietary Fiber 1.3g

Sugars 19.1g

Includes 17.3g Added Sugars

Protein 5g

Vitamin D - 0mcg - 0%

Calcium - 21mg - 2%

Iron - 1.4mg - 18%

Potassium - 76mg - 2%

INGREDIENTS: GNG Blueberry Danish (Blueberry Danish (Danish Pinwheel Shells (DANISH DOUGH (enriched wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), palm oil, water, sugar, yeast, soybean oil, eggs, dextrose. contains 2% or less of: nonfat dry milk, monoglycerides, salt, leavening (sodium acid pyrophosphate, baking soda), propionic acid (preservative), annatto and turmeric extract color, ascorbic acid (dough conditioner).)), BLUEBERRY FILLING (blueberries, water, sugar, food starch-modified (corn), lemon juice concentrate, culture sugar, natural flavor and cinnamon), VANILLA ICING (sugar, water, corn syrup, palm oil, contains less than 2% of the following: modified tapioca starch, to preserve freshness (sorbic acid, sulfiting agents), colored with (titanium dioxide), artificial flavor. ), Agave Danish Glaze (WATER, LIGHT AGAVE SYRUP (organic blue weber agave)), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)))

ALLERGENS: Milk, Eggs, 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.