Jalapeno Burger

Nutrition Facts
Serving Size 1 each
Calories 563
    Calories from Fat 0

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 32.4g
81%
Tot. Carb. 38g
29%
  Sat. Fat 13g
48%
  Dietary Fiber 1.5g
4%
  Trans Fat 0g
 
  Sugars 4.8g
 
Cholesterol 113mg
 
Protein 30.9g
 
Sodium 964.8mg
64%
 
 
Protein   55%
  • Carbohydrates   29%
  • Total Sugars  
  • Fat   81%
    • Vitamin D - mcg   0%
  • Added Sugar   0%
  • Calories   23%
  • Sodium   64%
    • Calcium   30%
  • Iron   6390%
  • Potassium   2%
    • INGREDIENTS:  FROZEN BEEF PATTY (beef, seasoning (salt, dextrose, natural flavors, spice), natural flavoring. may contain soy), HAMBURGER BUN (enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) (wheat), water, whole eggs,nisin preparation (as a preservative) (egg), sugar, soybean oil (soybeans), potato flour, emulsifier (water, monoglyceride, propionic acid, and phosphoric acid), salt, yeast, sorbitan monosterate, ascorbic acid, conditioner (wheat flour, calcium sulfate, salt, enzymes), sodium stearoyl lactylate, calcium propionate (mold inhibitor), turmeric), PEPPER JACK CHEESE (pasteurized milk, red and green jalapeno peppers, cheese culture, salt, enzymes), Jalapeno Ranch (BUTTERMILK (cultured lowfat milk, salt, natural flavor, vitamin A palmitate, vitamin D3), 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)), MAYONNAISE (soybean oil, water, corn syrup, egg yolks, distilled vinegar, contains less than 2% of salt, mustard flour, calcium disodium edta (to preserve flavor)), JALAPENO PEPPER SLICES (jalapeno peppers, water, distilled vinegar, salt, calcium chloride, garlic powder. contains 2% or less of malic acid, lactic acid, sodium benzoate (preservative), sodium metabisulfite (preservative, contains sulfites), yellow 5), RANCH DRESSING MIX (ranch seasoning mix: maltodextrin, buttermilk, salt, monosodium glutamate, garlic*, onion*, lactic acid, calcium lactate, spices, citric acid, less than 1% of: calcium stearate, artificial flavor, xanthan gum, carboxymethylcellulose, guar gum, natural flavor (soy). *dried. may contain: modified corn starch. bulk ranch dressing mix: salt, monosodium glutamate, garlic*, modified corn starch, spices, onion*, maltodextrin, less than 2% of: natural flavor, guar gum, calcium stearate. *dried. ranch dressing mix packets: salt, monosodium glutamate, maltodextrin, dehydrated parsley, garlic powder, onion powder, canola oil, carrageenan, buttermilk product, turmeric (color), with not more than 2% calcium stearate added as an anti-caking agent.), CILANTRO (cilantro), MINCED GARLIC (water, garlic, phosphoric acid and sodium benzoate (to help protect flavor))), TOMATOES (tomato), LETTUCE (lettuce), JALAPENO PEPPER SLICES (jalapeno peppers, water, distilled vinegar, salt, calcium chloride, garlic powder. contains 2% or less of malic acid, lactic acid, sodium benzoate (preservative), sodium metabisulfite (preservative, contains sulfites), yellow 5)
    ALLERGENS:  Milk, Eggs, 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.