FLORENTINE BLEND WITH CHEESE SAUCE
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 17.6 MG | 20% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 20 MG | 2% | |
| Iron, Fe | 0.4 MG | 2% | |
| Sodium, Na | 157 MG | 7% |
Nutrition Highlights
- Very low in calories (44 kcal per 100g), suitable for weight management.
- Very low in fat (1.0g per 100g).
- Good source of Vitamin C, total ascorbic acid (20% DV).
About FLORENTINE BLEND WITH CHEESE SAUCE
FLORENTINE BLEND WITH CHEESE SAUCE is a low-calorie food with 44 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 2.0g of protein, 5.9g of carbohydrates, and 1.0g of fat. It also contributes 2g of dietary fiber per serving. This food belongs to the Frozen Vegetables category.
Ingredients
BROCCOLI, CAULIFLOWER, CARROTS, WATER, CONTAINS 2% OR LESS OF: CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), GRANULAR SEMISOFT BLUE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), BUTTER (PASTEURIZED CREAM, SALT), WHEY PROTEIN CONCENTRATE, CORN STARCH, MALTODEXTRIN, SOYBEAN OIL, GELATIN, SALT, WHEY, XANTHAN GUM, POTASSIUM CHLORIDE, SODIUM PHOSPHATE, YEAST EXTRACT, CITRIC ACID, EXTRACTIVES OF PAPRIKA AND ANNATTO (VEGETABLE COLOR).
Dietary Information
FLORENTINE BLEND WITH CHEESE SAUCE is considered low-fat, very low in calories, making it a suitable choice for various dietary plans.
Notable micronutrients in FLORENTINE BLEND WITH CHEESE SAUCE include Vitamin C, total ascorbic acid (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 44 calories per 100 grams, FLORENTINE BLEND WITH CHEESE SAUCE gets 18% of its calories from protein, 53% from carbohydrates, and 20% from fat. This is lower than most foods and comparable to fruits and vegetables.
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