Siriacha Mayo

Nutrition Facts
Serving Size 1 oz
Calories 168
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 18.3g
46%
Tot. Carb. 0.4g
0%
  Sat. Fat 2.5g
9%
  Dietary Fiber 0g
0%
  Trans Fat 0g
 
  Sugars 0.4g
 
Cholesterol 8.3mg
 
Protein 0g
 
Sodium 161.1mg
11%
 
 
Protein   0%
  • Carbohydrates   0%
  • Total Sugars  
  • Fat   46%
  • Vitamin D - mcg   0%
  • Added Sugar  
  • Calories   7%
  • Sodium   11%
  • Calcium   0%
  • Iron   0%
  • Potassium  
  • INGREDIENTS:  Sriracha Mayonaise (MAYONNAISE (soybean oil, water, egg yolks, distilled white vinegar, high fructose corn syrup, contains 2% or salt, mustard flour, natural flavor, calcium disodium EDTA (to preserve flavor), paprika, garlic powder, onion powder), SRIRACHA CHILI SAUCE (sun ripened chili, sugar, salt, garlic, acetic acid, potassium sorbate, contains sodium bisulfite as preservatives, xanthan gum))
    ALLERGENS:  Eggs, 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.