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BJ's Wholesale Club / Corporate, GIARDINIERA PICKLED VEGETABLES, GIARDINIERA
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,000 MG | 43% |
Nutrition Highlights
- Low in calories with 54 kcal per 100g.
- Very low in fat (0g per 100g).
- Good source of dietary fiber (3.6g per 100g).
- Good source of Sodium, Na (43% DV).
About GIARDINIERA PICKLED VEGETABLES, GIARDINIERA
Giardiniera pickled vegetables made from water, cauliflower, carrots, vinegar, red peppers, green olives, celery, cucumber, macedonian peppers and pepperoncini, preserved with salt, calcium chloride, citric acid, sodium benzoate and sodium metabisulfite to hold color. A 28 g serving has 54 calories, 3.57 g protein, no fat, 10.71 g carbs and 3.6 g fiber.
Ingredients
WATER, CAULIFLOWER, CARROTS, VINEGAR (10% ACIDITY), RED PEPPERS, GREEN OLIVES, CELERY, CUCUMBER, MACEDONIAN PEPPERS, PEPPERONCINI, SALT, CALCIUM CHLORIDE, CITRIC ACID, SODIUM BENZOATE AS A PRESERVATIVE, SODIUM METABISULFITE TO PRESERVE COLOR.
Dietary Information
GIARDINIERA PICKLED VEGETABLES, GIARDINIERA is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in GIARDINIERA PICKLED VEGETABLES, GIARDINIERA include Sodium, Na (43% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 54 calories per 100 grams, GIARDINIERA PICKLED VEGETABLES, GIARDINIERA gets 26% of its calories from protein, 79% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.
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