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Rafael Padilla & Cia S. En C — DRIED FRUIT & NUT SALAD WITH PEAR VINAIGRETTE, DRIED FRUIT & NUT WITH PEAR VINAIGRETTE

Pickles, Olives, Peppers & Relishes Rafael Padilla & Cia S. En C. Branded
254 Calories
4.2g Protein
25.4g Carbs
16.9g Fat
2.8g Fiber
Nutrition Facts
Serving Size 100 g
Calories 254
% Daily Value*
Total Fat 16.9g 22%
Saturated Fat 2.8g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 169mg 7%
Total Carbohydrate 25.4g 9%
Dietary Fiber 2.8g 10%
Total Sugars 20.4g
Protein 4.2g 8%
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 0.8mg 4%
Potassium 148mg 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 4.2g 9%
Carbs 25.4g 55%
Fat 16.9g 36%

Minerals

Nutrient Amount % DV
Calcium, Ca 70 MG 5%
Iron, Fe 0.8 MG 4%
Potassium, K 148 MG 3%
Sodium, Na 169 MG 7%

Nutrition Highlights

  • Good source of dietary fiber (2.8g per 100g).

About DRIED FRUIT & NUT SALAD WITH PEAR VINAIGRETTE, DRIED FRUIT & NUT WITH PEAR VINAIGRETTE

Heinen's Dried Fruit and Nut Salad with Pear Vinaigrette is a pre-packaged salad kit combining arugula, dried cranberries, dried blueberries, walnuts, and feta cheese, with a pear puree and white wine vinegar-based dressing. A 142 g serving provides 254 calories, 4.2 g of protein, 16.9 g of fat, 25.4 g of carbohydrates, and 2.8 g of fiber. A ready-to-eat salad with both sweet dried fruit and savory cheese components.

Ingredients

ARUGULA, DRIED CRANBERRIES, DRIED BLUEBERRIES, WALNUTS, FETA CHEESE. PEAR VINAIGRETTE: ORGANIC SUNFLOWER OIL, FILTERED WATER, PEAR PUREE, PEAR JUICE CONCENTRATE, WHITE WINE VINEGAR, BROWN SUGAR, SEA SALT, CITRIC ACID, CINNAMON, XANTHAN GUM, BLACK PEPPER.

Calorie Breakdown

At 254 calories per 100 grams, DRIED FRUIT & NUT SALAD WITH PEAR VINAIGRETTE, DRIED FRUIT & NUT WITH PEAR VINAIGRETTE gets 7% of its calories from protein, 40% from carbohydrates, and 60% from fat. This is moderately high, similar to many cooked grains and dairy products.

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