Tuna Salad

Nutrition Facts
Serving Size 1/4 cup
Calories 96
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 5.3g
13%
Tot. Carb. 1.8g
1%
  Sat. Fat 0.8g
3%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 0.9g
 
Cholesterol 23.5mg
 
Protein 10.1g
 
Sodium 310.6mg
21%
 
 
Protein   18%
  • Carbohydrates   1%
  • Total Sugars  
  • Fat   13%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   4%
  • Sodium   21%
    • Calcium   0%
  • Iron   3%
  • Potassium   4%
    • INGREDIENTS:  Tuna Salad (LIGHT TUNA (light tuna, water, vegetable broth, salt ), MIRACLE WHIP SALAD DRESSING (water, soybean oil, high fructose corn syrup, vinegar, modified cornstarch, eggs, salt, natural flavor, mustard flour, potassium sorbate as a preservative, paprika, spice, dried garlic), CELERY (celery), YELLOW ONION (yellow onion), LAWRY'S SEASON SALT (salt, sugar, spices (including paprika and turmeric), onion, cornstarch, garlic, tricalcium phosphates (prevents caking), natural flavor, paprika, oleoresin (for color).), WHITE PEPPER (white pepper))
    ALLERGENS:  Eggs, Fish, 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.