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For comparison, while a standard slice of pork bacon contains the same amount of calories with 3 grams of protein, it delivers 1 gram of saturated fat for a 6-gram serving. To have an equivalent ...
4. Sausage McMuffin. McDonald's. Per serving: 400 calories, 26 g fat (10 g saturated fat, 0.5 g trans fat), 760 mg sodium, 29 g carbs (2 g fiber, 2 g sugar), 14 g protein. The sodium in the ...
Egg McMuffin. McDonald's. Nutrition (Per sandwich): Calories: 310. Fat: 13 g (Saturated fat: 6 g) Sodium: 770 mg. Carbs: 30 g (Fiber: 2 g, Sugar: 3 g) Protein: 17 g. Perhaps one of their most ...
In the U.S., the main is a choice of hamburger, cheeseburger, or a four-piece order of Chicken McNuggets (or a double cheeseburger or six-piece order of Chicken McNuggets for the Mighty Kids Meals); the sides are fries and sliced apples. Milk, chocolate milk, boxed apple juice, and soda are choices for drinks.
A Happy Meal is a kids' meal usually sold at the American fast food restaurant chain McDonald's since June 1979. [1] A small toy or book is included with the food, both of which are usually contained in a red cardboard box with a yellow smiley face and the McDonald's logo. The packaging and toy are frequently part of a marketing tie-in to an ...
The McDouble is a hamburger sold by the fast-food restaurant chain McDonald's. It is a variation on the double cheeseburger, with only one slice of cheese placed between the two beef patties. It was introduced in 1997. It is one of the cheapest products sold by the company, and for this reason is often included in the chain's budget menus.
Per serving: 395 calories, 17 g fat (3.5 g sat fat), 500 mg sodium, 41 g carbs, 1 g fiber, 14 g sugar (0 g added sugars), 19 g protein. You Might Also Like. Curious about the McDonald's menu ...
McDonald's french fries alongside a chicken sandwich. Introduced in 1949, the French fries were cooked in a mixture of 93% beef tallow and 7% cottonseed oil. [2] [3]In the 1950s, CEO and founder Ray Kroc established quality control measures for McDonald's suppliers, ensuring potatoes maintained a solids content within the optimal range of twenty to twenty-three percent. [4]