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Delhaize America, CARNE ASADA MARINADE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8 MG | 9% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,600 MG | 70% |
Nutrition Highlights
- Rich source of Sodium, Na (70% of Daily Value per 100g).
About CARNE ASADA MARINADE
Taste of Inspirations Carne Asada Marinade is a layered blend built on cayenne pepper sauce, tamari, garlic, citrus concentrates, and ancho chili powder, with canola or soybean oil as the fat base. The flavor profile hits multiple notes: heat from jalapeno and cayenne, tang from vinegar and citrus, and depth from spices and paprika extract. Used as a marinade rather than a sauce, the amount per serving is small and fat stays low. It is a genuinely useful product for adding bold flavor to beef without much nutritional overhead.
Ingredients
WATER, CAYENNE PEPPER SAUCE (AGED CAYENNE PEPPERS, DISTILLED VINEGAR, SALT, GARLIC), CANOLA OR SOYBEAN OIL, DISTILLED VINEGAR, GARLIC, TAMARI (WATER, SOYBEANS, SALT), CANE SUGAR, SPICES, RED JALAPENO PUREE (RED JALAPENOS, SALT, ACETIC ACID), SEA SALT, ORANGE JUICE CONCENTRATE, LIME JUICE CONCENTRATE, PAPRIKA AND PAPRIKA EXTRACT, ONION, ANCHO CHILI POWDER, XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR.
Dietary Information
Notable micronutrients in CARNE ASADA MARINADE include Sodium, Na (70% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 133 calories per 100 grams, CARNE ASADA MARINADE gets 0% of its calories from protein, 40% from carbohydrates, and 68% from fat. This is moderate, similar to many lean proteins and whole grains.
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