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FLAKE STYLE IMITATION CRAB MEAT

Fish & Seafood Hy-Vee, Inc. Branded
94 Calories
9.4g Protein
12.9g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 94
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 553mg 24%
Total Carbohydrate 12.9g 5%
Dietary Fiber 0g 0%
Total Sugars 3.5g
Protein 9.4g 19%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
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 9.4g 42%
Carbs 12.9g 58%
Fat 0g 0%

Minerals

Nutrient Amount % DV
Sodium, Na 553 MG 24%

Nutrition Highlights

  • Low in calories with 94 kcal per 100g.
  • Very low in fat (0g per 100g).
  • Good source of Sodium, Na (24% DV).

About FLAKE STYLE IMITATION CRAB MEAT

FLAKE STYLE IMITATION CRAB MEAT is a low-calorie food with 94 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 9.4g of protein, 12.9g of carbohydrates, and 0g of fat. This food belongs to the Fish & Seafood category.

Ingredients

POLLOCK, WATER, WHEAT STARCH, EGG WHITES, SUGAR, CORN STARCH, SORBITOL CONTAINS 2% OR LESS OF THE FOLLOWING: SNOW CRAB, REFINED FISH OIL (MENHADEN) MODIFIED POTATO STARCH, SALT, MIRIN WINE (SAKE, SUGAR, SALT, WATER, YEAST EXTRACT), ARTIFICIAL CRAB FLAVOR, CARRAGEENAN, SODIUM PHOSPHATES, SOY LECITHIN, PAPRIKA OLEORESIN, CARMINE, COLOR ADDED.

Dietary Information

FLAKE STYLE IMITATION CRAB MEAT is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in FLAKE STYLE IMITATION CRAB MEAT include Sodium, Na (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 94 calories per 100 grams, FLAKE STYLE IMITATION CRAB MEAT gets 40% of its calories from protein, 55% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.

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