Mac & Cheese Cold Toppings

Nutrition Facts
Serving Size 1 oz
Calories 126
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 9.6g
24%
Tot. Carb. 0.7g
1%
  Sat. Fat 0.4g
2%
  Dietary Fiber 0.1g
0%
  Trans Fat 0g
 
  Sugars 0.1g
 
Cholesterol 27.4mg
 
Protein 8.5g
 
Sodium 632.2mg
42%
 
 
Protein   15%
  • Carbohydrates   1%
  • Total Sugars  
  • Fat   24%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   5%
  • Sodium   42%
    • Calcium   2%
  • Iron   0%
  • Potassium   3%
    • INGREDIENTS:  BACON BITS (Hormel: bacon cured with water, salt, sugar, sodium erythorbate, sodium nitrite. may also contain dextrose, flavoring, honey, dehydrated pork broth, potassium chloride, potassium lactate, smoke flavoring, sodium diacetate, sodium phosphate, natural flavors Cloverdale: bacon cured with water, salt, sugar, smoke flavoring, sodium phosphate, sodium erythorbate, sodium nutrate), GRATED PARMESAN CHEESE (parmesan cheese: (pasteurized part-skim cow's milk, cheese cultures, salt, enzymes), powdered cellulose added to prevent caking, potassium sorbate to protect flavor), GREEN ONIONS (green onions)
    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.