Vegetable Fried Rice
Calories from fat: 15 (2% DV)
Statistics:
-
- Health Value:
2.5 / 5
- - Comments: 0
- - Views: 394
- - Calories: 210
- - Calories from fat: 15 cal
- - Protein: 5g
Nutrition Facts
One Serving size: 1-1/4 cups (159g) frozen, makes 1 cup cooked
Nutrition |
per serving |
DV |
Protein
|
5g |
10% |
Calories
|
210 cal |
12% |
Calories from Fat
|
15 cal |
2% |
Total Fat
|
1.5g |
2% |
Saturated Fat
(good)
|
0g |
0% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
42g |
18% |
Sodium
|
0.57g |
25% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
(good)
|
3g |
12% |
Sugars
|
4g |
9% |
Added Sugars
|
2g |
8% |
Vitamin A
(good)
|
1500IU |
30% |
Vitamin C
|
0g |
0% |
Iron
|
0.00072g |
4% |
Calcium
|
0g |
0% |
Top 10 diets with Vegetable Fried Rice
Ingredients
Water, rice, soy sauce (water, wheat, soybeans, salt, alcohol [to retain freshness]), onion, carrot, corn, red bell pepper, green peas, green onion, sugar, corn oil, sesame oil.
F. A. Q.
What is one serving of Vegetable Fried Rice?
One serving size of Vegetable Fried Rice is one -1/ four cups (one hundred fifty nine g) frozen, makes one cup cooked.
What is bad in Vegetable Fried Rice?
We don't know anything bad about it. Vegetable Fried Rice contains only good nutrients.
What’s Vegetable Fried Rice?
Vegetable Fried Rice contains: water, rice, soy sauce (water, wheat, soybeans, salt, alcohol to retain freshness), onion, carrot, corn, red bell pepper, green peas, green onion, sugar, corn oil, sesame oil.
What good ingredients are in Vegetable Fried Rice?
Vegetable Fried Rice ingredients: saturated fat, cholesterol, dietary fiber, vitamin A.
Can I lose weight with this product?
Of course, it's possible if you eat no more than seven serving sizes.
How many sugar contains in one serving of Vegetable Fried Rice?
1-1/4 cups (159g) frozen, makes 1 cup cooked contains 4 grams of sugar, it’s 9% of your daily value.
What is the daily value of calories I can get from 1 serving of Vegetable Fried Rice?
You can get 12% of your DV from one serving of Vegetable Fried Rice.
Comments: