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BURRITO

Frozen Dinners & Entrees Red's All Natural, LLC Branded
239 Calories
13.4g Protein
28.2g Carbs
8.5g Fat
1.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 239
% Daily Value*
Total Fat 8.5g 11%
Saturated Fat 2.8g 14%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 373mg 16%
Total Carbohydrate 28.2g 10%
Dietary Fiber 1.4g 5%
Total Sugars 0.7g
Protein 13.4g 27%
Vitamin D 0mcg 0%
Calcium 106mg 8%
Iron 2.5mg 14%
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 13.4g 27%
Carbs 28.2g 56%
Fat 8.5g 17%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 4.2 MG 5%

Minerals

Nutrient Amount % DV
Calcium, Ca 106 MG 8%
Iron, Fe 2.5 MG 14%
Sodium, Na 373 MG 16%

Nutrition Highlights

  • Good source of protein with 13.4g per 100g.

About BURRITO

BURRITO is a moderate-calorie food with 239 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 13.4g of protein, 28.2g of carbohydrates, and 8.5g of fat. It also contributes 1.4g of dietary fiber per serving. This food belongs to the Frozen Dinners & Entrees category.

Ingredients

TORTILLA (UNBLEACHED WHEAT FLOUR, WATER, CANOLA OIL, CANE SUGAR, SEA SALT, YEAST), TURKEY SAUSAGE (TURKEY MEAT, WATER, LESS THAN 2% SALT, SUGAR, SPICES), SCRAMBLED EGGS (CAGE FREE WHOLE EGGS, WHOLE MILK, CORN STARCH, SEA SALT, GROUND WHITE PEPPER), PEPPER JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, RED & GREEN JALAPENO PEPPERS, ENZYMES), WATER, MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT & ENZYMES), WHITE CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ANAHEIM PEPPER, CORN STARCH, SEA SALT, DEHYDRATED GARLIC, ONION POWDER, WHITE PEPPER.

Calorie Breakdown

At 239 calories per 100 grams, BURRITO gets 22% of its calories from protein, 47% from carbohydrates, and 32% from fat. This is moderately high, similar to many cooked grains and dairy products.

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