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OXTAIL SEASONING

Seasoning Mixes, Salts, Marinades & Tenderizers Spur Tree Spices Jamaica Limited Branded
56 Calories
0g Protein
11.1g Carbs
0g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 56
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2,278mg 99%
Total Carbohydrate 11.1g 4%
Dietary Fiber 0g 0%
Total Sugars 5.6g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 0mg 0%
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 0g 0%
Carbs 11.1g 100%
Fat 0g 0%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 13.3 MG 15%

Minerals

Nutrient Amount % DV
Sodium, Na 2,278 MG 99%

Nutrition Highlights

  • Low in calories with 56 kcal per 100g.
  • Very low in fat (0g per 100g).
  • Rich source of Sodium, Na (99% of Daily Value per 100g).

About OXTAIL SEASONING

OXTAIL SEASONING is a low-calorie food with 56 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0g of protein, 11.1g of carbohydrates, and 0g of fat. This food belongs to the Seasoning Mixes, Salts, Marinades & Tenderizers category.

Ingredients

WATER, SCALLION, ONION, CANE VINEGAR, SALT, CARAMEL COLOR, THYME, SCOTCH BONNET PEPPER, CANE SUGAR, JAMAICAN MOLASSES, GINGER POWDER, GROUND PIMENTO (ALLSPICE), GARLIC POWDER, XANTHAN GUM, SUCROSE, YEAST EXTRACT, MALTODEXTRIN, SODIUM BENZOATE (PRESERVATIVE)

Dietary Information

OXTAIL SEASONING is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in OXTAIL SEASONING include Sodium, Na (99% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 56 calories per 100 grams, OXTAIL SEASONING gets 0% of its calories from protein, 79% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.

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