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Diane's Kitchen, NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 250 MG | 19% | |
| Iron, Fe | 4.3 MG | 24% | |
| Potassium, K | 679 MG | 14% | |
| Sodium, Na | 643 MG | 28% |
Nutrition Highlights
- Good source of protein with 17.9g per 100g.
- High in dietary fiber (10.7g per 100g), supporting digestive health.
- Good source of Iron, Fe (24% DV).
- Good source of Sodium, Na (28% DV).
About NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT
NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT is a high-calorie food with 536 calories per 100-gram serving. Its primary macronutrient source is fat, providing 17.9g of protein, 21.4g of carbohydrates, and 46.4g of fat. It also contributes 10.7g of dietary fiber per serving. This food belongs to the Popcorn, Peanuts, Seeds & Related Snacks category.
Ingredients
SPROUTED ALMONDS, CAYENNE PEPPER, SMOKED PAPRIKA, CHILI POWDER, ONION GRANULES, GARLIC GRANULES, SEA SALT, ORGANIC TAPIOCA STARCH, SUNFLOWER OIL, MONK FRUIT SWEETENER.
Dietary Information
NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT include Sodium, Na (28% DV) , and Iron, Fe (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 536 calories per 100 grams, NASHVILLE HOT SPROUTED ALMONDS, NASHVILLE HOT gets 13% of its calories from protein, 16% from carbohydrates, and 78% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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