Vegetable Bun

Nutrition Facts
Serving Size 1 each
Calories 270
    Calories from Fat 8

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 3.5g
9%
Tot. Carb. 53g
41%
  Sat. Fat 0.5g
2%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 8g
 
Cholesterol 0mg
 
Protein 9g
 
Sodium 490mg
33%
 
 
Protein   16%
  • Carbohydrates   41%
  • Total Sugars  
  • Fat   9%
    • Vitamin D - mcg   0%
  • Added Sugar   16%
  • Calories   11%
  • Sodium   33%
    • Calcium   7%
  • Iron   17%
  • Potassium   9%
    • INGREDIENTS:  GARDEN BLEND BUN (unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, vegetable blend (bell peppers, carrots, sun-dried tomatoes, celery, onion, broccoli), sugar, yeast, vegetable oil (soybean oil, sunflower oil, canola oil), contains 2% or less of each of the following: wheat gluten, salt, cultured wheat flour, cauliflower powder, corn maltodextrins, vegetable proteins (pea, potato, faba bean), enzvegymes, ascorbic acid, corn dextrose, corn starch.)
    ALLERGENS:  Wheat, Soybeans
    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. 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.