Sauce, Vidalia Onion
Calories from fat: 20 (3% DV)
Statistics:
-
- Health Value:
2.5 / 5
- - Comments: 0
- - Views: 402
- - Calories: 90
- - Calories from fat: 20 cal
- - Protein: 3g
Nutrition Facts
One Serving size: 4.8 oz(s) - 136 g
Nutrition |
per serving |
DV |
Protein
|
3g |
6% |
Calories
|
90 cal |
5% |
Calories from Fat
|
20 cal |
3% |
Total Fat
|
2g |
3% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
15g |
6% |
Sodium
|
0.49g |
21% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
(good)
|
3g |
12% |
Sugars
(bad)
|
9g |
21% |
Added Sugars
(bad)
|
9g |
38% |
Vitamin A
(good)
|
1000IU |
20% |
Vitamin C
|
0.0036g |
5% |
Iron
|
0.00108g |
6% |
Calcium
|
0.04g |
4% |
Top 10 diets with Sauce, Vidalia Onion
Ingredients
Tomato Puree (Water, Tomato Paste), Diced Tomatoes, Vidalia Onions (5.25% by Weight), Bertolli Olive Oil, Sugar, Roasted Garlic (High Maltose Corn Syrup, Garlic), Salt, Garlic, Spices, Parsley.
F. A. Q.
What good ingredients are in Sauce, Vidalia Onion?
Sauce, Vidalia Onion ingredients: saturated fat, cholesterol, dietary fiber, vitamin A.
What is one serving size of Sauce, Vidalia Onion?
Serving of Sauce, Vidalia Onion is 4.8 oz(s) - 136 g.
Can I burn fat with Sauce, Vidalia Onion?
Yes, it's possible if you consume no more than sixteen servings.
What’s Sauce, Vidalia Onion?
Sauce, Vidalia Onion contains: Tomato Puree (Water, Tomato Paste), Diced Tomatoes, Vidalia Onions (5.2 five % by Weight), Bertolli Olive Oil, Sugar, Roasted Garlic (High Maltose Corn Syrup, Garlic), Salt, Garlic, Spices, Parsley.
What's bad in Sauce, Vidalia Onion?
We don't know anything bad about it. Sauce, Vidalia Onion contains only good ingredients such as: saturated fat, dietary fiber, vitamin A, cholesterol.
How many sugar contains in one serving of Sauce, Vidalia Onion?
4.8 oz(s) - 136 g contains 9 grams of sugar, it’s 21% of your daily value.
What is the daily value of calories I can get from 1 serving of Sauce, Vidalia Onion?
You can get 5% of your DV from one serving of Sauce, Vidalia Onion.
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