Serv. Size:2 oz.
Serv. Per Container:Varied
*Percent Daily Values are based on a 2,000 calorie diet.
TOTAL FAT 1.5g 2%
SATURATED FAT 0g 0%
TRANS FAT 0g
CHOLESTEROL 25mg 9%
SODIUM 440mg 19%
TOTAL CARBS 1g 0%
DIETARY FIBER 0g 0%
PROTEIN 10g 20%
A substance added to a product to increase bulk, weight, viscosity, opacity or strength (modified food starch, carrageenan, etc)Sliced to OrderNo Added Hormones*No Added Hormones*
Federal regulations prohibit the use of hormones in pork and poultry. If a claim is to be made it must include the qualifier "Federal regulations prohibit the use of hormones in pork/poultry." For beef, the term the "no Hormones administered" may be approved for use on the label of beef products if sufficient documentation is provided to the Agency by the producer showing no HORMONES have been used in raising the animals.0g Trans Fat per serving
Gluten is a stretchy protein that captures carbon dioxide released from yeast, causing breads to rise. For some people, gluten can cause gastrointestinal problems.
The term “gluten” technically refers to a specific complex of proteins that forms when wheat flour is mixed with a liquid and physically manipulated, such as in kneading of bread. In 2007, FDA proposed to allow manufacturers to label a food “gluten-free” to accommodate those people with allergies and intollerances to gluten protein found in wheat, barley and rye.
When preparing gluten free recipes, it is important to read ingredient labels and avoid gluten contamination that may occur if foods are prepared on common surfaces or with utensils that are not thoroughly cleaned after preparation of gluten-containing foods. The best way to know if a product is gluten free is to read the ingredients label. Products that are labeled as wheat free are not necessarily gluten free and all labels should be checked often, as ingredients can change over time. If you are unsure about a product’s ingredients, contact the food manufacturer for further information. Gluten is a protein naturally found in certain grains such as wheat, barley, rye and some oats. Millions of Americans suffer from a serious medical condition called celiac disease in which consuming even small amounts of gluten in foods can cause digestive health problems. For more information regarding celiac disease or gluten free diets,