Potato Gnocchi
Calories from fat: 5 (1% DV)
Statistics:
-
- Health Value:
3 / 5
- - Comments: 0
- - Views: 728
- - Calories: 240
- - Calories from fat: 5 cal
- - Protein: 5g
Nutrition Facts
One Serving size: 1 cup
Nutrition |
per serving |
DV |
Protein
|
5g |
10% |
Calories
|
240 cal |
14% |
Calories from Fat
|
5 cal |
1% |
Total Fat
|
0.5g |
1% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
55g |
23% |
Sodium
(bad)
|
0.62g |
27% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
(good)
|
3g |
12% |
Sugars
(good)
|
2g |
5% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
300IU |
6% |
Vitamin C
|
0g |
0% |
Iron
|
0.00036g |
2% |
Calcium
|
0.02g |
2% |
Top 10 diets with Potato Gnocchi
Ingredients
Mashed Potatoes (75%) (Water, Dehydrated Potatoes: Potatoes, Emulsifying Agents: Mono-and Diglycerides of Fatty Acids, Antioxidant: Sodium Metabisulphite, Natural Flavourings), Potato Starch (14%), Granular Wheat Flour, Rice Flour, Salt, Spices, Acidity Regulator, Lactic Acid, Preservative: Potassium Sorbate.
F. A. Q.
What’s this product?
Ingredients: Mashed Potatoes (seventy five %) (Water, Dehydrated Potatoes: Potatoes, Emulsifying Agents: Mono-and Diglycerides of Fatty Acids, Antioxidant: Sodium Metabisulphite, Natural Flavourings), Potato Starch (fourteen %), Granular Wheat Flour, Rice Flour, Salt, Spices, Acidity Regulator, Lactic Acid, Preservative: Potassium Sorbate.
What's bad in Potato Gnocchi?
We don't know anything bad about it.
What good ingredients are in Potato Gnocchi?
Potato Gnocchi contains saturated fat, cholesterol, dietary fiber, sugars, added sugars.
Can I burn fat with this product?
Yes, it's possible if you consume no more than 6 serving sizes per day.
What is one serving size?
One serving of Potato Gnocchi is one cup.
How many sugar contains in one serving of Potato Gnocchi?
1 cup contains 2 grams of sugar, it’s 5% of your daily value.
What is the daily value of calories I can get from 1 serving of Potato Gnocchi?
You can get 14% of your DV from one serving of Potato Gnocchi.
Comments: