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    Sausage Gravy Pot Pie

    Nutritional Information

    Serving Size: 4 OZW
    Calories 361
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 20.1g 15%
    Saturated Fat 12.1g 61%
    Trans Fatty Acid 0g 0%
    Cholesterol 62.2mg 21%
    Sodium 711.3mg 30%
    Carbohydrates 35.8g 12%
    Dietary Fiber 1.3g 5%
    Total Sugars 4g
    Added Sugar 0g 0%
    Protein 10.1g 18%
    % Daily Value: Protein 18% Fat 15% Carbohydrates 12% Dietary Fiber 5% Cholesterol 21% Trans Fatty Acid 0% Vitamin A - IU 12% Calories 18% Saturated Fat 61% Added Sugar 0%
    INGREDIENTS:
    Biscuit Jeff Mkt (Self Rising Flour (Bleached Wheat Flour, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Sulfate,Malted Barley Flour, Niacin(A B Vitamin), Iron,Thiamin Mononitrate (VitaminB1), Riboflavin (Vitamin B2), Folic Acid (A B Vitamin).), Buttermilk 1% (Cultured Lowfat Milk, Nonfat Milk Solids, Salt, Natural And Artificial Flavor ), Solid Butter (Pasteurized Cream, Salt)), Sausage Gravy (Boneless Pork Butt (Pork Boneless Butt), United Dairy Homogenized Milk (Milk, Vitamin D3 Added), Quart Half & Half (Milk, Cream,Contains Less Than 1% of: Sodium Citrate, Disodium Phosphate), All Purpose Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Modified Food Starch, Salt, Black Pepper, Granulated Sugar (Sugar), Sage (Sage), Crushed Red Pepper (Red Pepper))
    ALLERGENS:
    Milk, Wheat
    The information provided in these labels should be considered as approximations of the nutritional analysis of the food. The nutrient composition of food may vary due to genetic, environmental and processing variables: changes in product formulation, manufacturers data, cooking and preparation techniques.

    Please note: During specific periods of time (end of semester, prior to breaks) menus will be adjusted without notice to reduce waste.

    OZW means oz (ounces) by w (weight). To ensure that the nutrition information is correct, portions need to be by weight (w) or volume (v).

    Nutrition Tip: The Food and Nutrition Board Recommends That the Fat Content of the Diet Not Exceed 30% of Caloric Intake, That Less than 10% of Calories Should Be Provided from Saturated Fatty Acids, and That Dietary Cholesterol Should Be Less than 300mg/Day.

    Culinary Services will make every effort to serve items as listed in the menu during each meal period. Adjustments may be necessary without notice for a variety of reasons (reduce waste, product shortages from suppliers, etc.). We apologize in advance for any inconvenience. 

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