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MEATBALLS IN A RICH MARINARA SAUCE

Frozen Bacon, Sausages & Ribs Wal-Mart Stores, Inc. Branded
168 Calories
8.4g Protein
6.3g Carbs
12.1g Fat
1.6g Fiber
Nutrition Facts
Serving Size 100 g
Calories 168
% Daily Value*
Total Fat 12.1g 16%
Saturated Fat 4.7g 24%
Trans Fat 0.5g
Cholesterol 26mg 9%
Sodium 505mg 22%
Total Carbohydrate 6.3g 2%
Dietary Fiber 1.6g 6%
Total Sugars 2.6g
Protein 8.4g 17%
Vitamin D 0mcg 0%
Calcium 37mg 3%
Iron 1.1mg 6%
Potassium 283mg 6%

* 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 8.4g 31%
Carbs 6.3g 24%
Fat 12.1g 45%

Minerals

Nutrient Amount % DV
Calcium, Ca 37 MG 3%
Iron, Fe 1.1 MG 6%
Potassium, K 283 MG 6%
Sodium, Na 505 MG 22%

Nutrition Highlights

  • Good source of Sodium, Na (22% DV).

About MEATBALLS IN A RICH MARINARA SAUCE

MEATBALLS IN A RICH MARINARA SAUCE is a moderate-calorie food with 168 calories per 100-gram serving. Its primary macronutrient source is fat, providing 8.4g of protein, 6.3g of carbohydrates, and 12.1g of fat. It also contributes 1.6g of dietary fiber per serving. This food belongs to the Frozen Bacon, Sausages & Ribs category.

Ingredients

COOKED MEATBALLS (BEEF, PORK, WATER, TEXTURED SOY PROTEIN [SOY FLOUR, CARAMEL COLOR], SOY PROTEIN CONCENTRATE, CONTAINS 2% OR LESS OF THE FOLLOWING: GARLIC POWDER, ONION POWDER, SALT), WATER, TOMATOES (TOMATOES, TOMATO PUREE, CITRIC ACID), TOMATO PASTE, CORNSTARCH, CANOLA OIL, GARLIC (GARLIC, WATER), SALT, SUGAR, DEHYDRATED ONION, SPICES.

Dietary Information

Notable micronutrients in MEATBALLS IN A RICH MARINARA SAUCE include Sodium, Na (22% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 168 calories per 100 grams, MEATBALLS IN A RICH MARINARA SAUCE gets 20% of its calories from protein, 15% from carbohydrates, and 65% from fat. This is moderate, similar to many lean proteins and whole grains.

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