In addition, product formulations change periodically. Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences, may affect the nutrition values for each product. All nutrition information is based on average values for ingredients from McDonald’s suppliers and is rounded according to federal rounding regulations. The nutrition information is based on standard product formulations, standard product assembly and serving sizes (including ice for beverages).
The nutrition information is derived from testing conducted in accredited laboratories, published resources, or from information provided from McDonald’s suppliers. Some menu items may not be available at all restaurants test products, test formulations, and certain regional products and/or limited time promotional products have not been included. The nutrition information on this website relates to the menu items available at McDonald’s restaurants in Canada only.
Your daily values may be higher or lower depending on your calorie needs.īeverages made with water may have additional minerals contributed by the local water supply. Percent Daily Values (DV) are based on a 2,000 calorie diet. If you have questions about our food, please reach out to the McDonald’s Guest Relations Contact Centre at 1-88. Due to the individualized nature of food allergies and food sensitivities, guests’ physicians may be best positioned to make recommendations for guests with food allergies and special dietary needs.
We encourage our guests with food allergies or special dietary needs to visit the McDonald’s mobile app for ingredient information, and consult their doctor for questions regarding their diet. However, we also want you to know that despite taking precautions, normal kitchen operations may involve some shared storage, cooking and preparation areas, equipment, utensils and displays, and the possibility exists for your food items to come in contact with other food products, including other allergens. As part of our commitment to you, we provide the most current ingredient information available from our food suppliers for the ten priority food allergens identified by Health Canada (eggs, milk, mustard, peanuts, seafood, sulphites, sesame, soy, tree nuts, and wheat and other cereal grains containing gluten) so that our guests with food allergies can make informed food selections. We understand that each of our guests has individual needs and considerations when choosing a place to eat or drink outside their home, especially those guests with food allergies. This low-cost, easy-to-use, disposable e-tongue offers great potential in the routine analysis of food and beverages, while offering comparative performance to alternatives in the literature.At McDonald’s, we take great care to serve quality, great-tasting menu items to our guests each and every time they visit our restaurants. The capacitance data were treated with Principal Component Analysis (PCA) and Interactive Document Map (IDMAP), which then correlated overall sugar content from different brands of apple juice. Changes in capacitance were captured with impedance spectroscopy in the frequency range from 0.1 to 10 MHz for solutions with varying concentrations of glucose, fructose and sucrose (from 0 to 0.056 g mL −1). Combining various hydrogels of this nature in an e-tongue device enabled discrimination between apple juices, which are known to contain higher amounts of fructose compared to glucose or sucrose. Such hydrogels, containing a phenyl boronic acid (PBA) moiety, can bind saccharides. The channels of the microfluidic e-tongue were made using a wax printer, and were modified with hydrogels containing acrylamide copolymerized with 5 or 20 mol% 3-(acrylamido) phenyl boronic acid (Am-PBA), or a crosslinked homopolymeric hydrogel based on N-(2-boronobenzyl)-2-hydroxy- N, N-dimethylethan-1-aminium-3-sulfopropyl acrylate (DMA-PBA). glucose, fructose and sucrose), in addition to distinguishing between commercial brands of apple juice using a small volume of sample (6 μL). Using capacitance measurements, the e-tongue was capable of distinguishing between different types of sugars ( e.g. This work reports on a low cost microfluidic electronic tongue (e-tongue) made with carbon interdigitated electrodes, printed on paper, and coated with boronic acid-containing hydrogels.
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