Microwave Pop Corn, Ultimate Theatre Style Butter
Calories from fat: 110 (17% DV)
Statistics:
-
- Health Value:
1 / 5
- - Comments: 0
- - Views: 447
- - Calories: 150
- - Calories from fat: 110 cal
- - Protein: 3g
Nutrition Facts
One Serving size: 2 tbsp unpopped
Nutrition |
per serving |
DV |
Protein
|
3g |
6% |
Calories
|
150 cal |
9% |
Calories from Fat
|
110 cal |
17% |
Total Fat
|
12g |
19% |
Saturated Fat
|
3g |
18% |
Trans Fat
(bad)
|
4g |
267% |
Total Carbohydrate
|
19g |
8% |
Sodium
|
0.34g |
15% |
Cholesterol
(good)
|
0g |
0% |
Dietary Fiber
(good)
|
9g |
36% |
Sugars
(good)
|
0g |
0% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
0IU |
0% |
Vitamin C
|
0g |
0% |
Iron
|
0.00108g |
6% |
Calcium
|
0g |
0% |
Top 10 diets with Microwave Pop Corn
Ingredients
100% Whole Grain Pop Corn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors (No Diacetyl Added), Annatto for Coloring, Soy Lecithin.
F. A. Q.
What is one serving ?
Serving of Microwave Pop Corn, Ultimate Theatre Style Butter is two tbsp unpopped.
What’s Microwave Pop Corn, Ultimate Theatre Style Butter?
Ingredients list: 100% Whole Grain Pop Corn, Partially Hydrogenated Soybean Oil, Salt, Natural and Artificial Flavors (No Diacetyl Added), Annatto for Coloring, Soy Lecithin.
Can I burn fat with this product?
Of course, you can if you eat no more than ten serving sizes a day.
What is bad in Microwave Pop Corn, Ultimate Theatre Style Butter?
We don't know anything bad about it.
Any good ingredients are in Microwave Pop Corn, Ultimate Theatre Style Butter?
Microwave Pop Corn, Ultimate Theatre Style Butter contains cholesterol, dietary fiber, sugars, added sugars.
How many sugar contains in one serving of Microwave Pop Corn, Ultimate Theatre Style Butter?
Microwave Pop Corn, Ultimate Theatre Style Butter doesn't contain sugar.
What is the daily value of calories I can get from 1 serving of Microwave Pop Corn, Ultimate Theatre Style Butter?
You can get 9% of your DV from one serving of Microwave Pop Corn, Ultimate Theatre Style Butter.
Comments: