Crab Salad

Nutrition Facts
Serving Size 1 oz
Calories 63
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 5.4g
14%
Tot. Carb. 2.3g
2%
  Sat. Fat 1.3g
5%
  Dietary Fiber 0.2g
1%
  Trans Fat 0g
 
  Sugars 1.2g
 
Cholesterol 7.6mg
 
Protein 1.3g
 
Sodium 122.2mg
8%
 
 
Protein   2%
  • Carbohydrates   2%
  • Total Sugars  
  • Fat   14%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   3%
  • Sodium   8%
    • Calcium   1%
  • Iron   0%
  • Potassium   0%
    • INGREDIENTS:  IMITATION CRAB (fish protein (pollock and/or whiting), water, corn starch, wheat starch, sugar, sorbitol, modified food starch, contains 2% or less of the following: natural and artificial crab flavor (swimming crab, maltodextrin, disodium guanylate, disodium inosinate), egg whites, salt, soybean oil, sodium tripolyphosphate, tetrasodium pyrophosphate, carmine, paprika oleoresin, color added. contains fish (alaska pollock and/or pacific whiting), wheat*, eggs, soy, crustacean shellfish (swimming crab)), MAYONNAISE (soybean oil, water, corn syrup, egg yolks, distilled vinegar, contains less than 2% of salt, mustard flour, calcium disodium edta (to preserve flavor)), SOUR CREAM (cultured sour cream, nonfat milk, cream, grade A whey, corn starch- modified, sodium phosphate, guar gum, carrageenan, sodium citrate, locust bean gum, potassium sorbate (preservative)), CELERY (celery), YELLOW ONION (yellow onion), DILL WEED (dill weed)
    ALLERGENS:  Milk, Eggs, Fish, Crustacean Shellfish, 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 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.