Texas French Toast

Nutrition Facts
Serving Size 1 each
Calories 151
    Calories from Fat 1.1

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 3.9g
10%
Tot. Carb. 23.6g
18%
  Sat. Fat 1g
4%
  Dietary Fiber 1.1g
3%
  Trans Fat 0g
 
  Sugars 4.2g
 
Cholesterol 102.7mg
 
Protein 6.9g
 
Sodium 304.6mg
20%
 
 
Protein   12%
  • Carbohydrates   18%
  • Total Sugars  
  • Fat   10%
    • Vitamin D - mcg   0%
  • Added Sugar   2%
  • Calories   6%
  • Sodium   20%
    • Calcium   4%
  • Iron   9%
  • Potassium   2%
    • INGREDIENTS:  TEXAS TOAST (enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, high fructose corn syrup, yeast, contains less than 2% of each of the following: soybean oil, salt, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, calcium sulfate, enzymes), monocalcium phosphate, calcium proprionate (preservative), sesame flour), LIQUID SCRAMBLED EGG MIX (whole eggs, whey, skim milk, xanthan gum, and citric acid 0.12%, water added as a carrier for citric acid. citric acid added to preserve color), 2% MILK (reduced fat milk with vitamin A palmitate and vitamin D3 added), SUGAR (sugar), GROUND CINNAMON (cinnamon), SALT (salt, sodium thiosulfate, potassium iodide 0.006%, sodium bicarbonate, yellow prussiate of soda)
    ALLERGENS:  Milk, Eggs, Wheat, Soybeans, Sesame
    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.