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BLUE CHEESE STUFFED OLIVES IN OIL

Pickles, Olives, Peppers & Relishes George DeLallo Co., Inc. Branded
500 Calories
0g Protein
0g Carbs
50g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 500
% Daily Value*
Total Fat 50g 64%
Saturated Fat 7.1g 36%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1,143mg 50%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 143mg 11%
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 0g 0%
Carbs 0g 0%
Fat 50g 100%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 42.9 MG 48%

Minerals

Nutrient Amount % DV
Calcium, Ca 143 MG 11%
Sodium, Na 1,143 MG 50%

Nutrition Highlights

  • Rich source of Sodium, Na (50% of Daily Value per 100g).
  • Good source of Vitamin C, total ascorbic acid (48% DV).

About BLUE CHEESE STUFFED OLIVES IN OIL

BLUE CHEESE STUFFED OLIVES IN OIL is a high-calorie food with 500 calories per 100-gram serving. Its primary macronutrient source is fat, providing 0g of protein, 0g of carbohydrates, and 50g of fat. This food belongs to the Pickles, Olives, Peppers & Relishes category.

Ingredients

GREEN OLIVES (OLIVES, WATER, SALT, CITRIC ACID), SUNFLOWER OIL, BLUE CHEESE (MILK, CHEESE CULTURE, RENNET, SALT, P. ROQUEFORT).

Dietary Information

BLUE CHEESE STUFFED OLIVES IN OIL is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Notable micronutrients in BLUE CHEESE STUFFED OLIVES IN OIL include Sodium, Na (50% DV) , and Vitamin C, total ascorbic acid (48% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 500 calories per 100 grams, BLUE CHEESE STUFFED OLIVES IN OIL gets 0% of its calories from protein, 0% from carbohydrates, and 90% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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