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Amy's Kitchen, BURRITO

Frozen Dinners & Entrees Amy's Kitchen Inc. Branded
141 Calories
4.5g Protein
23.1g Carbs
3.2g Fat
3.2g Fiber
Nutrition Facts
Serving Size 100 g
Calories 141
% Daily Value*
Total Fat 3.2g 4%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 282mg 12%
Total Carbohydrate 23.1g 8%
Dietary Fiber 3.2g 11%
Total Sugars 3.2g
Protein 4.5g 9%
Vitamin D 0mcg 0%
Calcium 26mg 2%
Iron 1.7mg 10%
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 4.5g 15%
Carbs 23.1g 75%
Fat 3.2g 10%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 3.1 MG 3%

Minerals

Nutrient Amount % DV
Calcium, Ca 26 MG 2%
Iron, Fe 1.7 MG 10%
Sodium, Na 282 MG 12%

Nutrition Highlights

  • Good source of dietary fiber (3.2g per 100g).

About BURRITO

Amy's Vegan Quinoa and Black Bean Burrito is a frozen vegan entree made with organic quinoa, black beans, garbanzo bean flour, Swiss chard, broccoli, and roasted potatoes. A 156g serving provides 141 calories, 23.08g carbs, 4.49g protein, 3.21g fat, and 3.2g fiber. A plant-based, relatively low-calorie frozen burrito with multiple organic legume and vegetable ingredients.

Ingredients

(VEGAN): FILTERED WATER, ORGANIC QUINOA, ORGANIC BLACK BEANS, ORGANIC TOMATO PUREE, ORGANIC SWISS CHARD, ORGANIC GARBANZO BEAN FLOUR, ORGANIC ONIONS, ORGANIC KIDNEY BEANS, ORGANIC BROCCOLI, ORGANIC ROASTED POTATOES, ORGANIC POTATO STARCH, ORGANIC TAPIOCA STARCH, ORGANIC CORN, EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC SORGHUM FLOUR, ORGANIC BELL PEPPERS, ORGANIC SWEET RICE FLOUR, SEA SALT, ORGANIC CANE SUGAR, SPICES, JALAPENO PEPPERS, ORGANIC CILANTRO, ORGANIC GARLIC, ORGANIC GREEN CHILES, ORGANIC LIME JUICE.

Calorie Breakdown

At 141 calories per 100 grams, BURRITO gets 13% of its calories from protein, 65% from carbohydrates, and 20% from fat. This is moderate, similar to many lean proteins and whole grains.

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