Fish Sandwich

Nutrition Facts
Serving Size 1 each
Calories 462
    Calories from Fat 0.9

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 19.4g
48%
Tot. Carb. 50.5g
39%
  Sat. Fat 4.9g
18%
  Dietary Fiber 1.2g
3%
  Trans Fat 0g
 
  Sugars 6.5g
 
Cholesterol 80.6mg
 
Protein 22.6g
 
Sodium 919.3mg
61%
 
 
Protein   40%
  • Carbohydrates   39%
  • Total Sugars  
  • Fat   48%
    • Vitamin D - mcg   0%
  • Added Sugar   2%
  • Calories   19%
  • Sodium   61%
    • Calcium   24%
  • Iron   4175%
  • Potassium   0%
    • INGREDIENTS:  BREADED COD (cod, wheat flour, water, modified corn starch, yellow corn flour, natural flavor, wheat gluten, spices, salt, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), dextrose, yeast), 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), Tartar Sauce (WHIPPED SALAD DRESSING (water, soybean oil, high fructose corn syrup, distilled white vinegar, modified food starch, egg yolks, contains less than 2% of salt, calcium disodium edta (to preserve flavor), paprika, may contain: mustard flour, spices, garlic powder), SWEET PICKLE RELISH (pickles ,fructose, vinegar, water, salt, natural flavors, xanthan gum, calcium chloride (firming agent), polysorbate 80, sodium benzoate (preservative), fd&c yellow #5 and turmeric (for color).), LEMON JUICE (filtered water, lemon juice concentrate, sodium bisulfite (preservatives), sodium benzoate (preservative), lemon oil)), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, apo carotenal and beta carotene (color)), LETTUCE (lettuce), OIL (canola oil, tbhq and citric acid added to protect flavor, dimethylpolysiloxane (an anti-foaming agent).)
    ALLERGENS:  Milk, Eggs, Fish, 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.