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    Vegetable Croissant

    Nutritional Information

    Serving Size: 1 EACH
    Calories 509
    * Percent Daily Values (% Daily Value) are based on a 2,000 calorie diet.
    Amount Per Serving % Daily Value *
    Fat 25.2g 19%
    Saturated Fat 15g 75%
    Trans Fatty Acid 0g 0%
    Cholesterol 72.4mg 24%
    Sodium 666.9mg 28%
    Carbohydrates 59.4g 20%
    Dietary Fiber 2.3g 9%
    Total Sugars 9.4g
    Added Sugar 0g 0%
    Protein 15.1g 27%
    % Daily Value: Protein 27% Fat 19% Carbohydrates 20% Dietary Fiber 9% Cholesterol 24% Trans Fatty Acid 0% Vitamin A - IU 19% Calories 25% Saturated Fat 75%
    INGREDIENTS:
    Vegetable Croissant (Croissant Sheets (Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Unsalted Butter, Milk With Vitamin D Added, Sugar, Yeast, Contains 2 Percent Of Less Of: Dough Conditioner (Wheat Flour, Salt, Nonfat Dry Milk, DATEM, Enzyme Blend [Sodium Chloride, Calcium Sulfate And Calcium Silicate {Anit-Caking}, Wheat Starch, Enzyme Preparation, Sunflower Oil], Soybean Oil, Soy Lecithin, Dextrose, Ascorbic Acid). Contains: Wheat, Milk, Soybeans.), Frozen Spinach, Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes And Powdered Cellulose (Anti-Caking Agent). ), Natural Swiss Cheese Slices (Cheese Swiss Natural Unprocessed (Pasteurized Part Skim Milk, Cheese Cultures, Salt And Enzymes.)), Feta Cheese (Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes). Natamycin (To Protect Flavor) ), Spice Sun Dried Tomato (Sun Dried Tomatoes, Sulfur Dioxide, (For Color Retention). ), Frozen Eggs (Whole Eggs, Citrus Acid. 15% Water Added As A Carrier For Citric Acid. Citric Acid Added To Preserve Color. ), Garlic, Chopped Onion (Onion), Frozen Conc Lemon Juice (Water, Concentrated Lemon Juice), Parsley (Parsley), Salt (Salt), Black Pepper (Black Pepper), Cayenne Pepper (CAYENNE PEPPER))
    ALLERGENS:
    Milk, Eggs, Wheat, Soybeans
    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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