Bratwurst on a Coney

Nutrition Facts
Serving Size 5 OZ
Calories 410
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 29g
73%
Tot. Carb. 23g
18%
  Sat. Fat 9g
33%
  Dietary Fiber 1g
3%
  Trans Fat 0g
 
  Sugars 3g
 
Cholesterol 60mg
 
Protein 14g
 
Sodium 1200mg
80%
 
 
Protein   25%
  • Carbohydrates   18%
  • Total Sugars  
  • Fat   73%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   17%
  • Sodium   80%
    • Calcium   5%
  • Iron   10%
  • Potassium  
    • INGREDIENTS:  BRATWURST (pork, water and less than 2% of the following: salt, sorbitol, potassium and sodium lactate, modified food starch, spices, oat fiber, sodium phosphate, monosodium glutamate, dextrose, sodium diacetate, flavorings, beef collagen casing.), CONEY BUN (enriched unbleached flour (wheat flour, malted barley flour, niacin, reduced iron, thaimine hydrochloride, riboflavin, folic acid), water, high fructose corn syrup, yeast, soybean oil, contains less than 2% of the following: salt, wheat gluten, dough conditioners (monoglycerides, sodium stearoyl lactylate, ascorbic acid, calcium sulfate, enzymes), monocalcium phosphate, calcium propionate (preservative), sesame flour)
    ALLERGENS:  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.