GNG Raspberry Danish*

Nutrition Facts

Serving Size 1 EACH
Calories 359
Calories from Fat 10.5
*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 287.2mg
12%
Tot. Carb. 40.3g
12%
Dietary Fiber 0.8g
2%
Sugars 18.1g
   Includes 10.5g Added Sugars
0%
Protein 5g
Vitamin D - 0mcg - 0%
Calcium - 20.4mg - 2%
Iron - 1.4mg - 18%
Potassium - 66.6mg - 1%
INGREDIENTS: GNG Raspberry Danish (Large Raspberry 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).)), RASPBERRY FILLING (water, sugar, raspberries, modified food starch, high fructose corn syrup, contains 2% or less of the following: citric acid, salt, preservatives (potassium sorbate, sodium propionate, sodium benzoate), red 40, artificial flavor), 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.