|Serving Size: 1 hot dog 94g
|Amount Per Serving|
|Calories 290||Calories from Fat 170|
|Total Fat 19g||29%|
| Saturated Fat 8g||40%|
| Trans Fat 0g|| |
|Total Carbohydrate 19g||6%|
| Dietary Fiber 1g||4%|
| Sugars 2g|| |
Vitamin A 4%||||
Vitamin C 0%|
|Unofficial Pts+: 8|
(Old Pts: 7)
Percent of Calories from:
Fat: 58.6% Carb: 26.2% Protein: 16.6%
|(Total may not equate 100% due to rounding.)|
INGREDIENTS:DQ All-Beef Hot Dog:
Beef, water, sorbitol, contains less than 2% of salt, sodium lactate, flavorings, sodium phosphate, paprika, sodium diacetate, garlic, sodium erythorbate, sodium nitrite, extract of paprika.
Hot Dog Bun:
General label declaration, ingredients may vary by supplier.
Enriched flour [wheat flour, malted barley flour, niacin, iron, thiamin mononitrate (vitamin B1), Riboflavin (vitamin B2), folic acid], water, high fructose corn syrup, yeast. Contains 2% or less of the following: salt, wheat gluten, vegetable oil (soybean and/or cottonseed oil), yeast nutrients (may contain one or more of the following: mono calcium phosphate, calcium sulfate, ammonium sulfate, calcium carbonate, ammonium chloride), cornstarch, dough conditioners (may contain one or more of the following: mono- and diglycerides, ethoxylated mono- and diglycerides, sodium and calcium steroyl-2 lactylate, datem, calcium peroxide, ascorbic acid, azodicarbonamide, enzymes), dicalcium phosphate, diammonium phosphate, vinegar, soy lecithin, calcium propionate (preservative), soy flour, sesame seeds.
Shredded Mild Cheddar Cheese:
Cultured pasteurized milk, salt, enzymes, artificial color, potato starch and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor).
Contains: Soy, Milk, Wheat.
COMPANY INFORMATION:American Dairy Queen Corporation
7505 Metro Blvd
Edina, MN 55439
Phone: (952) 830-0200
This nutritional information presumes and is dependent upon the operator of the franchised restaurant complying with preparation, ingredient, supply, and portioning requirements. Variations may occur due to differences in procedures at restaurants. Seasonal differences and slight variations among different manufacturers must also be expected. If you have specific questions about certain procedures or ingredients, please ask the operator of the franchised Dairy Queen® restaurant that you visit.
Cooked Food Products: The nutritional information provided above for cooked food products is for approved products sold in Dairy Queen® restaurants that participate in the Brazier® food program. Many franchised Dairy Queen® restaurants, due to historical circumstances, do not currently participate in the Brazier® food program. For example, none of the restaurants in Texas or Alabama sell Brazier® food products. In most other states, there are certain restaurants that sell Brazier® food products, and certain restaurants that sell food products that are not Brazier® products. The nutritional information provided above for cooked food is only applicable to those restaurants that sell approved Brazier® products. The nutritional information for cooked food products sold at other Dairy Queen® (non Brazier®) restaurants is different from the nutritional information for Brazier® products. You can identify franchised Dairy Queen® restaurants that participate in the Brazier® food program by the “Brazier” or “limited Brazier®” signs at the restaurant, or by asking the restaurant operator. Nutritional analysis was performed by R-TECH and Commercial Testing Laboratory, Inc. Representative values from manufacturers and USDA were also used.
Frozen Cake and Treat Products: Currently, certain franchised Dairy Queen® restaurants in the states of Illinois and New Jersey, due to historical circumstances, use soft serve mix for making Dairy Queen® cakes and/or treat products that differs, sometimes significantly, from the standard Dairy Queen® mix. The differences, which includes increased butter fat content for the restaurants in New Jersey, do affect the nutritional characteristics of the cakes and/or treat products sold in these restaurants. If you have questions about the mix used at these franchised restaurants, please ask the restaurant operator.
SOURCE: Company Web Site
UPDATED ON: 8/26/2008
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