Cheese Danish

Nutrition Facts

Serving Size 1 EACH

Calories 418

Calories from Fat 10.5

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

Amount/Serving

%DV*

Total Fat 26.8g

41%

Sat. Fat 13.7g

- - -%

Trans Fat 0.2g

Cholesterol 42.9mg

- - -%

Sodium 320.7mg

14%

Amount/Serving

%DV*

Tot. Carb. 38.9g

12%

Dietary Fiber 0.7g

Sugars 16.7g

Includes 10.5g Added Sugars

Protein 6.5g

Vitamin D - 0.2mcg - 0%

Calcium - 38.3mg - 4%

Iron - 1.6mg - 19%

Potassium - 96.6mg - 2%

INGREDIENTS: Large Cheese 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).)), Cheese Danish Filling (CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), 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 ), CORNSTARCH (corn starch), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), LEMON ZEST (lemon zest)), 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.