ORIGINAL EGG SALAD, ORIGINAL
* 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 | |
|---|---|---|---|
| Calcium, Ca | 43 MG | 3% | |
| Iron, Fe | 1.7 MG | 10% | |
| Potassium, K | 1,814 MG | 39% | |
| Sodium, Na | 348 MG | 15% |
Nutrition Highlights
- Good source of protein with 11.3g per 100g.
- Very low in fat (0g per 100g).
- Good source of Potassium, K (39% DV).
About ORIGINAL EGG SALAD, ORIGINAL
ORIGINAL EGG SALAD, ORIGINAL is a calorie-dense food with 252 calories per 100-gram serving. Its primary macronutrient source is protein, providing 11.3g of protein, 2.6g of carbohydrates, and 0g of fat. This food belongs to the Pickles, Olives, Peppers & Relishes category.
Ingredients
EGGS, MAYONNAISE (SOYBEAN OIL, DISTILLED VINEGAR WATER, EGG YOLK, WHOLE EGG, CONTAINS LESS THAN 2% OF SALT, SUGAR LEMON JUICE CONCENTRATE NATURAL FLAVOR. OLEORESIN PAPRIKA {FOR COLOR}, CALCIUM DISODIUM EDTA [TO PROTECT FLAVOR]), CONTAINS LESS THAN 2% OF BLACK PEPPER, DEHYDRATED ONION, MUSTARD (VINEGAR, WATER MUSTARD SEED, SALT, MUSTARD BRAN, TURMERIC, GARLIC, PAPRIKA, SPICE ONION), MUSTARD* PEPPER SAUCE (DISTILLED VINEGAR, RED PEPPER, SALT), POTASSIUM SORBATE (PRESERVATIVE), SALT, SEASONING (MALTODEXTRIN, CULTURED DEXTROSE, SODIUM DIACETATE, SALT, EGG WHITE LYSOZYME, NISIN PREPARATION), SODIUM BENZOATE (PRESERVATIVE).
Dietary Information
ORIGINAL EGG SALAD, ORIGINAL is considered low-carb and keto-friendly, low-fat, making it a suitable choice for various dietary plans.
Notable micronutrients in ORIGINAL EGG SALAD, ORIGINAL include Potassium, K (39% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 252 calories per 100 grams, ORIGINAL EGG SALAD, ORIGINAL gets 18% of its calories from protein, 4% from carbohydrates, and 0% from fat. This is moderately high, similar to many cooked grains and dairy products.
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