Mack Sauce

Nutrition Facts
Serving Size 2 oz
Calories 340
    Calories from Fat 14.2

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 29g
72%
Tot. Carb. 25.1g
19%
  Sat. Fat 5.6g
21%
  Dietary Fiber 0.3g
1%
  Trans Fat 0g
 
  Sugars 19.2g
 
Cholesterol 22.8mg
 
Protein 0.1g
 
Sodium 844.5mg
56%
 
 
Protein   0%
  • Carbohydrates   19%
  • Total Sugars  
  • Fat   72%
    • Vitamin D - mcg   0%
  • Added Sugar   28%
  • Calories   14%
  • Sodium   56%
    • Calcium   0%
  • Iron   1%
  • Potassium   0%
    • INGREDIENTS:  Mac 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), FRENCH DRESSING (water, sugar, soybean oil, distilled vinegar, tomato paste, salt, contains less than 2% of food starch-modified, paprika, xanthan gum, oleoresin paprika and beta-apo-8´-carotenal (color), natural flavors, spice, calcium disodium edta added to protect flavor, disodium inosinate & disodium guanylate.), 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).), SUGAR (sugar), ONION POWDER (onion powder), BLACK PEPPER (black pepper))
    ALLERGENS:  Eggs, 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.