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Alexander Valley Gourmet, CURTIDO RAW SLAW, CURTIDO
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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 | 20 MG | 22% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 67 MG | 5% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 933 MG | 41% |
Nutrition Highlights
- Very low in calories (33 kcal per 100g), suitable for weight management.
- Very low in fat (0g per 100g).
- Good source of dietary fiber (3.3g per 100g).
- Good source of Sodium, Na (41% DV).
- Good source of Vitamin C, total ascorbic acid (22% DV).
About CURTIDO RAW SLAW, CURTIDO
Sonoma Brinery's Curtido is a raw fermented slaw of cabbage, carrots, onions, jalapeno, oregano, and dried red chili, with just salt and filtered water as the brine. The vegetable fermentation gives it a tangy, lightly spicy flavor that pairs naturally with tacos, pupusas, rice dishes, or grilled meats. Very low in calories and fat, with meaningful fiber from the raw vegetables and the added benefit of live cultures from the fermentation process.
Ingredients
CABBAGE, CARROTS, ONIONS, FILTERED WATER, SALT, JALAPENO, OREGANO & DRIED RED CHILI.
Dietary Information
CURTIDO RAW SLAW, CURTIDO is considered low-fat, very low in calories, making it a suitable choice for various dietary plans.
Notable micronutrients in CURTIDO RAW SLAW, CURTIDO include Sodium, Na (41% DV) , and Vitamin C, total ascorbic acid (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 33 calories per 100 grams, CURTIDO RAW SLAW, CURTIDO gets 0% of its calories from protein, 81% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.
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