McDonald’s is dedicated to serving our customers with great taste and quality products every time they visit our restaurants. We understand that each of our customers has their own considerations and needs when it comes to choosing a place to eat or drink outside of their home. As part of our commitment to you, we provide the most up-to-date information about our ingredients, which comes from our suppliers and includes the nine most common allergens identified by the U.S. Food and Drug Administration: sesame, shellfish and fish, nuts, peanuts, soy, wheat, dairy, and eggs. Despite the fact that the kitchen’s normal operations may involve the possibility of contact between your food and other allergenic products, as well as the sharing of utensils and equipment in the preparation and cooking areas, our informed customers with food allergies can still choose their food in this way.
The percentage of daily values (DV) and RDIs and the recommended daily intake are derived from unrounded values.
The daily calorie needs of each person vary according to their values. A 2,000 calorie diet is based on the DV (Daily Value percentages).
The information provided for the month of January is correct, unless otherwise specified, some restaurants in the USA may have additional quantities of TBHQ in their cooking oil to reduce splatter in their kitchen. As a help in their processing, they have combined vegetable oil with citric acid as an additive. Our fried products from our menu have been cooked in a combination of vegetable oil and TBHQ, which could have remaining quantities of TBHQ in their oil. The natural flavors we use come from gluten-free or vegan or vegetarian sources, such as honey or dairy-free vegetable sources. Our menu in the USA is not promoted as any religious dietary type or certified as Kosher or Halal. The products served in McDonald’s restaurants in the USA do not declare or certify that they comply with any religious or dietary norms. The sizes of our beverages that we serve in our restaurants may vary depending on the area, and these variations could affect the nutritional values of the products. Additionally, the supply sources and product testing, as well as the preparation techniques and portion sizes, can vary periodically, which is normal for the products. Furthermore, it is rounded to comply with the current regulations of the Nutritional Education and Labeling Law (NLEA) in the USA.