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MAGGI, HOT & SPICY SEASONING

Ketchup, Mustard, BBQ & Cheese Sauce Nestle USA Inc. Branded
100 Calories
40g Protein
100g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 100
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9,000mg 391%
Total Carbohydrate 100g 36%
Dietary Fiber 0g 0%
Total Sugars 140g
Protein 40g 80%
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 40g 29%
Carbs 100g 71%
Fat 0g 0%

Minerals

Nutrient Amount % DV
Sodium, Na 9,000 MG 391%

Nutrition Highlights

  • Low in calories with 100 kcal per 100g.
  • Excellent source of protein with 40g per 100g, great for muscle building and recovery.
  • Very low in fat (0g per 100g).
  • Rich source of Sodium, Na (391% of Daily Value per 100g).

About MAGGI, HOT & SPICY SEASONING

MAGGI, HOT & SPICY SEASONING is a moderate-calorie food with 100 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 40g of protein, 100g of carbohydrates, and 0g of fat. This food belongs to the Ketchup, Mustard, BBQ & Cheese Sauce category.

Ingredients

WATER, HYDROLYZED WHEAT PROTEIN, SALT, ARTIFICIAL FLAVOR, MONOSODIUM GLUTAMATE, DISODIUM INOSINATE, YEAST EXTRACT, SUGAR, CHILI FLAVOR, XANTHAN GUM.

Dietary Information

MAGGI, HOT & SPICY SEASONING is considered low-fat, high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in MAGGI, HOT & SPICY SEASONING include Sodium, Na (391% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 100 calories per 100 grams, MAGGI, HOT & SPICY SEASONING gets 160% of its calories from protein, 400% from carbohydrates, and 0% from fat. This is moderate, similar to many lean proteins and whole grains.

Compare MAGGI, HOT & SPICY SEASONING

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