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Char-Crust, GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI
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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.
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Sodium, Na | 4,000 MG | 174% |
Nutrition Highlights
- Very low in fat (0g per 100g).
- Rich source of Sodium, Na (174% of Daily Value per 100g).
About GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI
Char Crust Ginger Teriyaki Dry Rub Seasoning is a dry blend of cane sugar, wheat, brown sugar, salt, garlic, ginger, soy sauce powder, orange peel, wasabi, and natural smoke flavor. A 3g serving has 267 calories and 66.7g carbs on a per-100g basis, though actual use in cooking is a light coating. It is designed to be pressed into the surface of meat or fish before cooking to form a seasoned crust.
Ingredients
CANE SUGAR, WHEAT, BROWN CANE SUGAR, SALT, GARLIC, GINGER, SOY SAUCE POWDER (SOYBEANS, MALTODEXTRIN), CARAMEL COLOR, ORANGE PEEL, SPICES, WASABI, ONION, PAPRIKA, MUSTARD, NATURAL SMOKE FLAVOR.
Dietary Information
GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI is considered low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI include Sodium, Na (174% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 267 calories per 100 grams, GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI gets 0% of its calories from protein, 100% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.
Compare Char-Crust, GINGER TERIYAKI DRY - RUB SEASONING FOR ALL MEAT AND FISH, GINGER TERIYAKI
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