MOZZARELLA STICKS WITH ITALIAN-SEASONED BREADING
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 329 MG | 25% | |
| Iron, Fe | 0.5 MG | 3% | |
| Potassium, K | 99 MG | 2% | |
| Sodium, Na | 803 MG | 35% |
Nutrition Highlights
- Good source of protein with 11.8g per 100g.
- Good source of Calcium, Ca (25% DV).
- Good source of Sodium, Na (35% DV).
About MOZZARELLA STICKS WITH ITALIAN-SEASONED BREADING
MOZZARELLA STICKS WITH ITALIAN-SEASONED BREADING is a calorie-dense food with 263 calories per 100-gram serving. Its primary macronutrient source is fat, providing 11.8g of protein, 23.7g of carbohydrates, and 13.2g of fat. It also contributes 1.3g of dietary fiber per serving. This food belongs to the Frozen Appetizers & Hors D'oeuvres category.
Ingredients
PART SKIM MOZZARELLA CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), WATER, BLEACHED WHEAT FLOUR, MODIFIED FOOD STARCH, YELLOW CORN FLOUR. CONTAINS LESS THAN 2% OF: DRIED WHEY, SOY FLOUR, GARLIC POWDER, ONION POWDER, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), GUAR GUM, YEAST, PARSLEY FLAKES, SUGAR, SALT, EXTRACTIVES OF PAPRIKA, CARAMEL COLOR, METHYLCELLULOSE, OLEORESIN PAPRIKA, SOYBEAN OIL. PRE FRIED IN VEGETABLE OIL (SOYBEAN AND/OR COTTONSEED OIL).
Dietary Information
Notable micronutrients in MOZZARELLA STICKS WITH ITALIAN-SEASONED BREADING include Sodium, Na (35% DV) , and Calcium, Ca (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 263 calories per 100 grams, MOZZARELLA STICKS WITH ITALIAN-SEASONED BREADING gets 18% of its calories from protein, 36% from carbohydrates, and 45% from fat. This is moderately high, similar to many cooked grains and dairy products.
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