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RISE & SHINE BISTRO BOX

Lunch Snacks & Combinations Taylor Fresh Foods, Inc. Branded
167 Calories
5.8g Protein
24.4g Carbs
6.4g Fat
1.9g Fiber
Nutrition Facts
Serving Size 100 g
Calories 167
% Daily Value*
Total Fat 6.4g 8%
Saturated Fat 1.0g 5%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 58mg 3%
Total Carbohydrate 24.4g 9%
Dietary Fiber 1.9g 7%
Total Sugars 15.4g
Protein 5.8g 12%
Vitamin D 0mcg 0%
Calcium 63mg 5%
Iron 0.6mg 4%
Potassium 87mg 2%

* 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 5.8g 16%
Carbs 24.4g 67%
Fat 6.4g 17%

Minerals

Nutrient Amount % DV
Calcium, Ca 63 MG 5%
Iron, Fe 0.6 MG 4%
Potassium, K 87 MG 2%
Sodium, Na 58 MG 3%

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About RISE & SHINE BISTRO BOX

RISE & SHINE BISTRO BOX is a moderate-calorie food with 167 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 5.8g of protein, 24.4g of carbohydrates, and 6.4g of fat. It also contributes 1.9g of dietary fiber per serving. This food belongs to the Lunch Snacks & Combinations category.

Ingredients

GREEK YOGURT ALMOND FLAVORED DIP (NON FAT GREEK YOGURT [CULTURED SKIM MILK, MILK PROTEIN CONCENTRATE, CORN STARCH, TAPIOCA STARCH, CARRAGEENAN, LOCUST BEAN GUM], SUGAR, WATER, CANOLA OIL, MODIFIED CORN STARCH, NATURAL FLAVORS, GLUCONIC ACID, DISTILLED VINEGAR, MALTODEXTRIN, ACACIA GUM, LEMON JUICE CONCENTRATE, LACTIC ACID, CULTURED DEXTROSE, XANTHAN GUM), HARD COOKED EGG, APPLES (APPLES AND CALCIUM ASCORBATE [TO MAINTAIN FRESHNESS AND COLOR]), GRANOLA (WHOLE ROLLED OATS, MILLED CANE SUGAR, EXPELLER PRESSED CANOLA OIL, RICE FLOUR, CORNSTARCH, ALMONDS, HONEY, SALT, NATURAL FLAVOR, BARLEY MALT SYRUP, HERB BLEND [SUGAR, CARDAMOM, FENNEL SEED, FENUGREEK, NUTMEG]).

Calorie Breakdown

At 167 calories per 100 grams, RISE & SHINE BISTRO BOX gets 14% of its calories from protein, 58% from carbohydrates, and 35% from fat. This is moderate, similar to many lean proteins and whole grains.

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