English Muffin

Nutrition Facts
Serving Size 1 each
Calories 154
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 1.2g
3%
Tot. Carb. 30g
23%
  Sat. Fat 0.3g
1%
  Dietary Fiber 1.6g
5%
  Trans Fat 0g
 
  Sugars 2g
 
Cholesterol 0mg
 
Protein 5.9g
 
Sodium 271.9mg
18%
 
 
Protein   11%
  • Carbohydrates   23%
  • Total Sugars  
  • Fat   3%
    • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   6%
  • Sodium   18%
    • Calcium   9%
  • Iron   15%
  • Potassium   2%
    • INGREDIENTS:  ENGLISH MUFFIN (enriched bleached malted flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, yeast, wheat gluten, contains 2% or less of each of the following: enriched farina (wheat farina, niacin, iron, thiamin mononitrate, riboflavin, folic acid), degerminated corn meal and degerminated corn flour, sugar, salt, preservative s(calcium propionate, sorbic acid, potassium sorbate), monoglycerides, soybean oil, vinegar, cellulose gum, xanthan gum, dough conditioners (calcium sulfate, enzymes), nonfat dry milk, dairy whey, citric acid, soy lecithin)
    ALLERGENS:  Milk, Wheat, Soybeans
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    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.