Fruity Pebbles Milkshake

Nutrition Facts

Serving Size 16 OZ

Calories 662

Calories from Fat - - -

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

Amount/Serving

%DV*

Total Fat 16.9g

26%

Sat. Fat 10.8g

- - -%

Trans Fat 0g

Cholesterol 61mg

- - -%

Sodium 565.5mg

25%

Amount/Serving

%DV*

Tot. Carb. 109.1g

33%

Dietary Fiber 0g

Sugars 65.6g

Includes 0g Added Sugars

Protein 13.2g

Vitamin D - 0.6mcg - 0%

Calcium - 511.8mg - 51%

Iron - 4.1mg - 51%

Potassium - 90.1mg - 2%

INGREDIENTS: VANILLA BEAN SOFT SERVE MIX (milk, sugar, whey, nonfat dry milk, cream, vanilla extract, flavor base (egg yolks, natural flavor, annatto and turmeric color), mono and diglycerides, guar gum, tetrasodium pyrophosphate, carrageenan and dextrose.), FRUITY PEBBLES CEREAL (rice, sugar, hydrogenated vegetable oil (coconut and palm kernel oils), salt, contains less than 0.5% of natural and artificial flavor, red 40, yellow 6, turmeric oleoresin (color), blue 1, yellow 5, blue 2, bha (to help protect flavor). vitamins and minerals: sodium ascorbate (source of vitamin c), ascorbic acid (vitamin c), niacinamide, reduced iron, zinc oxide (source of zinc), vitamin b6, vitamin a palmitate, riboflavin (vitamin b2), thiamin mononitrate (vitamin b1), folic acid, vitamin b12, vitamin d. ), ABP MILK 2% GLNVIEW, ALLERGEN STATEMENT (THIS PRODUCT IS PRODUCED ON EQUIPMENT THAT ALSO PRODUCES ITEMS CONTAINING WHEAT, SOY, EGGS, AND GLUTEN. SOME OF THESE ITEMS ARE PRODUCED IN A FACILITY THAT ALSO PROCESSES ITEMS CONTAINING TREE NUTS AND PEANUTS.)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.