Cookies and Cream Mocha

Nutrition Facts
Serving Size 14 oz
Calories 283
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 7.3g
18%
Tot. Carb. 41.5g
32%
  Sat. Fat 4.5g
17%
  Dietary Fiber 0g
0%
  Trans Fat 0.3g
 
  Sugars 39g
 
Cholesterol 28.4mg
 
Protein 12.3g
 
Sodium 200.1mg
13%
 
 
Protein   22%
  • Carbohydrates   32%
  • Total Sugars  
  • Fat   18%
    • Vitamin D - mcg   1%
  • Added Sugar   0%
  • Calories   12%
  • Sodium   13%
    • Calcium   35%
  • Iron   1%
  • Potassium   16%
    • INGREDIENTS:  2% MILK (reduced fat milk with vitamin A palmitate and vitamin D3 added), WHOLE BEAN ESPRESSO (espresso beans), COOKIE DOUGH SYRUP (pure cane sugar, water, natural and artificial flavors, citric acid, sodium benzoate (to preserve freshness), potassium sorbate (to preserve freshness), caramel color), WHITE CHOCOLATE SAUCE (sugar, water, fructose, nonfat dry milk, modified food starch, cocoa butter, milk fat, natural flavors, contains 0.5% or less of the following: salt, disodium phosphate, mono and diglycerides, potassium sorbate (preservative), citric acid.)
    ALLERGENS:  Milk
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.