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MILD SNACK STICK, MILD

Other Snacks UTZ Quality Foods, LLC Branded
538 Calories
23.1g Protein
7.7g Carbs
46.2g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 538
% Daily Value*
Total Fat 46.2g 59%
Saturated Fat 19.2g 96%
Trans Fat 1.9g
Cholesterol 115mg 38%
Sodium 1,462mg 64%
Total Carbohydrate 7.7g 3%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 23.1g 46%
Vitamin D 0mcg 0%
Calcium 77mg 6%
Iron 2.8mg 15%
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 23.1g 30%
Carbs 7.7g 10%
Fat 46.2g 60%

Minerals

Nutrient Amount % DV
Calcium, Ca 77 MG 6%
Iron, Fe 2.8 MG 15%
Sodium, Na 1,462 MG 64%

Nutrition Highlights

  • Excellent source of protein with 23.1g per 100g, great for muscle building and recovery.
  • Rich source of Sodium, Na (64% of Daily Value per 100g).

About MILD SNACK STICK, MILD

MILD SNACK STICK, MILD is a high-calorie food with 538 calories per 100-gram serving. Its primary macronutrient source is fat, providing 23.1g of protein, 7.7g of carbohydrates, and 46.2g of fat. This food belongs to the Other Snacks category.

Ingredients

BEEF, MECHANICALLY SEPARATED CHICKEN, WATER, SOY PROTEIN CONCENTRATE, SALT. CONTAINS 2% OR LESS OF DEXTROSE, FLAVORINGS, CORN SYRUP, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE, SODIUM ERYTHORBATE, SODIUM NITRITE, PAPRIKA, CARAMELIZED SUGAR, MALTODEXTRIN, MALT EXTRACT, COLLAGEN CASING.

Dietary Information

MILD SNACK STICK, MILD is considered high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in MILD SNACK STICK, MILD include Sodium, Na (64% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 538 calories per 100 grams, MILD SNACK STICK, MILD gets 17% of its calories from protein, 6% from carbohydrates, and 77% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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