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FU CHI, BEANCURD PRESERVED WITH RICE SAUCE

Chili & Stew FU CHI FOODS CO., LTD Branded
80 Calories
10g Protein
10g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 80
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4,950mg 215%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 10g 20%
Vitamin D 0mcg 0%
Calcium 100mg 8%
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 10g 50%
Carbs 10g 50%
Fat 0g 0%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 100 MG 8%
Iron, Fe 0 MG 0%
Sodium, Na 4,950 MG 215%

Nutrition Highlights

  • Low in calories with 80 kcal per 100g.
  • Good source of protein with 10g per 100g.
  • Very low in fat (0g per 100g).
  • Rich source of Sodium, Na (215% of Daily Value per 100g).

About FU CHI, BEANCURD PRESERVED WITH RICE SAUCE

FU CHI, BEANCURD PRESERVED WITH RICE SAUCE is a low-calorie food with 80 calories per 100-gram serving. Its primary macronutrient source is protein, providing 10g of protein, 10g of carbohydrates, and 0g of fat. This food belongs to the Chili & Stew category.

Ingredients

BEANCURD, WATER, NON-GMO SOYBEAN, RICE, SALT, SUGAR.

Dietary Information

FU CHI, BEANCURD PRESERVED WITH RICE SAUCE is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in FU CHI, BEANCURD PRESERVED WITH RICE SAUCE include Sodium, Na (215% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 80 calories per 100 grams, FU CHI, BEANCURD PRESERVED WITH RICE SAUCE gets 50% of its calories from protein, 50% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.

Compare FU CHI, BEANCURD PRESERVED WITH RICE SAUCE

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