SHREDDED STUFFING
* 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 | |
|---|---|---|---|
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 4.1 MG | 26% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 44 MG | 3% | |
| Iron, Fe | 4.7 MG | 26% | |
| Potassium, K | 88 MG | 2% | |
| Sodium, Na | 1,500 MG | 65% |
Nutrition Highlights
- Good source of protein with 11.8g per 100g.
- Good source of dietary fiber (2.9g per 100g).
- Good source of Iron, Fe (26% DV).
- Rich source of Sodium, Na (65% of Daily Value per 100g).
- Rich source of Thiamin (83% of Daily Value per 100g).
- Good source of Riboflavin (23% DV).
About SHREDDED STUFFING
SHREDDED STUFFING is a calorie-dense food with 382 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 11.8g of protein, 73.5g of carbohydrates, and 4.4g of fat. It also contributes 2.9g of dietary fiber per serving. This food belongs to the Stuffing category.
Ingredients
ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WHOLE WHEAT FLOUR, SUGAR, SALT, VEGETABLE SHORTENING [INTERESTERIFIED (HIGH OLEIC SOYBEAN OIL, SOYBEAN OIL)]. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: YEAST, SPICES, GRAIN VINEGAR, PARSLEY, WHEAT GLUTEN, ONION POWDER, CORNSTARCH, SOY LECITHIN.
Dietary Information
Notable micronutrients in SHREDDED STUFFING include Thiamin (83% DV) , Sodium, Na (65% DV) , Iron, Fe (26% DV) , Niacin (26% DV) , and Riboflavin (23% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 382 calories per 100 grams, SHREDDED STUFFING gets 12% of its calories from protein, 77% from carbohydrates, and 10% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare SHREDDED STUFFING
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