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FOUR CHEESE CHEDDAR, ROMANO, PARMESAN & BLUE CHEESES MASHED POTATOES, FOUR CHEESE

Vegetable and Lentil Mixes Basic American Foods, Inc. Branded
0 Calories
0g Protein
0g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g 0%
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 0g 0%
Carbs 0g 0%
Fat 0g 100%

Related Foods in Vegetable and Lentil Mixes

Food Calories Protein Carbs Fat
LIGHT RED KIDNEY BEANS 333 24.4g 60g 0g RED BEANS 167 22.2g 63.9g 0g LARGE LIMA BEANS 200 20g 62.9g 0g LARGE LIMA BEANS 200 20g 62.9g 0g SMALL WHITE BEANS 333 21.6g 62.8g 1.0g NAVY BEANS 333 22.2g 60g 1.1g

Nutrition Highlights

  • Very low in calories (0 kcal per 100g), suitable for weight management.
  • Very low in fat (0g per 100g).

About FOUR CHEESE CHEDDAR, ROMANO, PARMESAN & BLUE CHEESES MASHED POTATOES, FOUR CHEESE

FOUR CHEESE CHEDDAR, ROMANO, PARMESAN & BLUE CHEESES MASHED POTATOES, FOUR CHEESE is a very low-calorie food with 0 calories per 100-gram serving. This food belongs to the Vegetable and Lentil Mixes category.

Ingredients

IDAHO POTATOES, SALT, SUGAR, COCONUT OIL, WHEY, MALTODEXTRIN, CONTAINS 2% OR LESS OF: CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), NATURAL FLAVORS, YEAST EXTRACT, MONO AND DIGLYCERIDES, CANOLA OIL, BLUE CHEESE (MILK, SALT, CULTURES, ENZYMES), ANNATTO AND TURMERIC EXTRACT, LACTIC ACID, PARMESAN CHEESE (MILK, SALT, CULTURES, ENZYMES), ROMANO CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), SODIUM CASEINATE, ARTIFICIAL COLOR, FRESHNESS PRESERVED WITH: SODIUM BISULFITE, SODIUM ACID PYROPHOSPHATE, CITRIC ACID, BHA, BHT.

Compare FOUR CHEESE CHEDDAR, ROMANO, PARMESAN & BLUE CHEESES MASHED POTATOES, FOUR CHEESE

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