Cheese Breadsticks

Nutrition Facts

Serving Size 1 CHS BRDSTK
Calories 94
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 3.1g
5%
Sat. Fat 1.3g
- - -%
Trans Fat 0g
Cholesterol 6.3mg
- - -%
Sodium 290.4mg
13%
Tot. Carb. 12.9g
4%
Dietary Fiber 0.5g
2%
Sugars 0.4g
   Includes 0g Added Sugars
0%
Protein 4.6g
Vitamin D - 0mcg - 0%
Calcium - 63.5mg - 6%
Iron - 0.5mg - 7%
Potassium - 12.2mg - 0%
INGREDIENTS: DOUGH BALL (enriched unbleached wheat flour (wheat flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), water, yeast, soybean oil, contains less than 2% of the following: high fructose corn syrup, salt, sodium stearoyl lactylate, ascorbic acid, enzymes contains: sulphites, wheat may contain eggs, milk, soybeans), PIZZA CHEESE (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), potato starch, canola oil and cellulose powder added to prevent caking, natamycin (a natural mold inhibitor), corn starch contains: milk), SEMOLINA FLOUR, Cheesestick Seasoning (ONION SALT (salt, onion, sodium silicon aluminate (added to make free flowing), and onion oil.), GARLIC POWDER (garlic powder.), ITALIAN SEASONING (marjoram, thyme, rosemary, savory, sage, oregano, and basil.), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), GARLIC SALT (salt, garlic, calcium silicate (added to make free flowing), and garlic oil.), GROUND RED PEPPER (ground red pepper. ))
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.