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| Nutritional value per 1 sandwich 7.6 oz (220 g) | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 580 kcal (2,400 kJ) | ||||||||||||||||
45 g (16%) | |||||||||||||||||
| Sugars | 7 g | ||||||||||||||||
| Dietary fiber | 3 g (10%) | ||||||||||||||||
34 g (43%) | |||||||||||||||||
| Saturated | 11 g (56%) | ||||||||||||||||
| Trans | 1 g | ||||||||||||||||
25 g | |||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||
| Salt equivalent | 2,650 mg | ||||||||||||||||
| Energy from fat | 306 kcal (1,280 kJ) | ||||||||||||||||
| Cholesterol | 85 mg (28%) | ||||||||||||||||
Values may be different outside US market. | |||||||||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] Source: McDonald's US Product Nutrition | |||||||||||||||||
The Big Mac is a brand of hamburger sold by the international fast food restaurant chain McDonald's. It was introduced by a Greater Pittsburgh area franchisee in 1967 and expanded nationwide in 1968, and is widely regarded as the company's flagship product.
The hamburger features a three-slice sesame-seed bun containing two beef patties, one slice of cheese, shredded lettuce, pickles, minced onions, and a Thousand Island-type dressing advertised as "special sauce." Seasonal and regional variants have been offered, including chicken versions.
The Big Mac is known worldwide and often used as a symbol of American capitalism and decadence. The Economist has used it as a reference point for comparing the cost of living in different countries – the Big Mac Index – as it is so widely available and is comparable across markets.[3]
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved December 5, 2024.
- ^ Pakko, Michael R.; Pollard, Patricia S. (November–December 2003). "Burgernomics: A "Big Mac" Guide to Purchasing Power Parity" (PDF). Review. Federal Reserve Bank of St. Louis. Archived (PDF) from the original on May 24, 2011. Retrieved May 18, 2011.