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FAJITA SEASONING

278 Calories
0g Protein
66.7g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 278
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6,444mg 280%
Total Carbohydrate 66.7g 24%
Dietary Fiber 0g 0%
Total Sugars 11.1g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 211mg 16%
Iron 11.1mg 62%
Potassium 522mg 11%

* 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 0g 0%
Carbs 66.7g 100%
Fat 0g 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 211 MG 16%
Iron, Fe 11.1 MG 62%
Potassium, K 522 MG 11%
Sodium, Na 6,444 MG 280%

Nutrition Highlights

  • Very low in fat (0g per 100g).
  • Rich source of Iron, Fe (62% of Daily Value per 100g).
  • Rich source of Sodium, Na (280% of Daily Value per 100g).

About FAJITA SEASONING

FAJITA SEASONING is a calorie-dense food with 278 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0g of protein, 66.7g of carbohydrates, and 0g of fat. This food belongs to the Seasoning Mixes, Salts, Marinades & Tenderizers category.

Ingredients

MALTODEXTRIN, SPICES, SALT, DEHYDRATED ONION, MEXENE CHILE POWDER (CHILE PEPPER, SALT, CUMIN, OREGANO, GARLIC), BROWN SUGAR, GARLIC POWDER, NATURAL GRILL FLAVOR [TAPIOCA DEXTRIN, SALT, GRILL FLAVOR (FROM SUNFLOWER OIL), SMOKE FLAVOR], CITRIC ACID, MODIFIED CORN STARCH AND NATURAL FLAVOR

Dietary Information

FAJITA SEASONING is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in FAJITA SEASONING include Sodium, Na (280% DV) , and Iron, Fe (62% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 278 calories per 100 grams, FAJITA SEASONING gets 0% of its calories from protein, 96% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.

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