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LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM

Crackers & Biscotti Meijer, Inc. Branded
500 Calories
6.3g Protein
62.5g Carbs
28.1g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 500
% Daily Value*
Total Fat 28.1g 36%
Saturated Fat 6.3g 31%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 188mg 8%
Total Carbohydrate 62.5g 23%
Dietary Fiber 0g 0%
Total Sugars 6.3g
Protein 6.3g 13%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 4.5mg 25%
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 6.3g 6%
Carbs 62.5g 65%
Fat 28.1g 29%

Vitamins

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

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 4.5 MG 25%
Sodium, Na 188 MG 8%

Nutrition Highlights

  • Good source of Iron, Fe (25% DV).

About LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM

LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM is a high-calorie food with 500 calories per 100-gram serving. Its primary macronutrient source is fat, providing 6.3g of protein, 62.5g of carbohydrates, and 28.1g of fat. This food belongs to the Crackers & Biscotti category.

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA AND/OR SOYBEAN AND/OR PALM OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS 2% OR LESS OF: HIGH FRUCTOSE CORN SYRUP, SALT, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SOY LECITHIN, SODIUM SULFITE, NATURAL FLAVOR.

Dietary Information

Notable micronutrients in LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM include Iron, Fe (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 500 calories per 100 grams, LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM gets 5% of its calories from protein, 50% from carbohydrates, and 51% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

Compare LOW SODIUM APPLAUSE CRACKERS, LOW SODIUM

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