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BASIL, GARLIC & OREGANO DICED TOMATOES , BASIL, GARLIC & OREGANO

Tomatoes REDPACK Branded
24 Calories
0.8g Protein
4.1g Carbs
0.4g Fat
0.8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 24
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 203mg 9%
Total Carbohydrate 4.1g 1%
Dietary Fiber 0.8g 3%
Total Sugars 2.4g
Protein 0.8g 2%
Vitamin D 0mcg 0%
Calcium 13mg 1%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 0.8g 15%
Carbs 4.1g 77%
Fat 0.4g 8%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 16.3 MG 18%

Minerals

Nutrient Amount % DV
Calcium, Ca 13 MG 1%
Iron, Fe 0 MG 0%
Sodium, Na 203 MG 9%

Nutrition Highlights

  • Very low in calories (24 kcal per 100g), suitable for weight management.
  • Very low in fat (0.4g per 100g).

About BASIL, GARLIC & OREGANO DICED TOMATOES , BASIL, GARLIC & OREGANO

BASIL, GARLIC & OREGANO DICED TOMATOES , BASIL, GARLIC & OREGANO is a very low-calorie food with 24 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0.8g of protein, 4.1g of carbohydrates, and 0.4g of fat. It also contributes 0.8g of dietary fiber per serving. This food belongs to the Tomatoes category.

Ingredients

VINE-RIPENED TOMATOES, TOMATO JUICE, LESS THAN 2% OF: SALT, DRIED ONION, DRIED GARLIC, SOYBEAN OIL, SPICES, CALCIUM CHLORIDE*, NATURAL FLAVOR, OLIVE OIL, CITRIC ACID*.

Dietary Information

BASIL, GARLIC & OREGANO DICED TOMATOES , BASIL, GARLIC & OREGANO is considered low-carb and keto-friendly, low-fat, very low in calories, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 24 calories per 100 grams, BASIL, GARLIC & OREGANO DICED TOMATOES , BASIL, GARLIC & OREGANO gets 14% of its calories from protein, 68% from carbohydrates, and 15% from fat. This is lower than most foods and comparable to fruits and vegetables.

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