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BREADED FISH STICKS, BREADED

Frozen Fish & Seafood Wal-Mart Stores, Inc. Branded
234 Calories
9.0g Protein
24.3g Carbs
10.8g Fat
0.9g Fiber
Nutrition Facts
Serving Size 100 g
Calories 234
% Daily Value*
Total Fat 10.8g 14%
Saturated Fat 1.8g 9%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 477mg 21%
Total Carbohydrate 24.3g 9%
Dietary Fiber 0.9g 3%
Total Sugars 0.9g
Protein 9.0g 18%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 1.4mg 8%
Potassium 122mg 3%

* 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 9.0g 20%
Carbs 24.3g 55%
Fat 10.8g 25%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 1.4 MG 8%
Potassium, K 122 MG 3%
Sodium, Na 477 MG 21%

Nutrition Highlights

  • Good source of Sodium, Na (21% DV).

About BREADED FISH STICKS, BREADED

BREADED FISH STICKS, BREADED is a moderate-calorie food with 234 calories per 100-gram serving. Its primary macronutrient source is fat, providing 9.0g of protein, 24.3g of carbohydrates, and 10.8g of fat. It also contributes 0.9g of dietary fiber per serving. This food belongs to the Frozen Fish & Seafood category.

Ingredients

MINCED POLLOCK, WHEAT FLOUR, ENRICHED WHEAT FLOUR (FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CANOLA OIL, COTTONSEED OIL, AND/OR SOYBEAN OIL), WATER, CONTAINS 2% OR LESS OF: SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN STARCH, SUGAR, ONION POWDER, GARLIC POWDER, DEXTROSE, YEAST.

Dietary Information

Notable micronutrients in BREADED FISH STICKS, BREADED include Sodium, Na (21% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 234 calories per 100 grams, BREADED FISH STICKS, BREADED gets 15% of its calories from protein, 42% from carbohydrates, and 42% from fat. This is moderately high, similar to many cooked grains and dairy products.

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