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SOUR CREAM DIP, SPINACH

Dips & Salsa The Kroger Co. Branded
167 Calories
3.3g Protein
10g Carbs
15g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 167
% Daily Value*
Total Fat 15g 19%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 667mg 29%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 3.3g
Protein 3.3g 7%
Vitamin D 0mcg 0%
Calcium 133mg 10%
Iron 1.2mg 7%
Potassium 167mg 4%

* 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 3.3g 12%
Carbs 10g 35%
Fat 15g 53%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 4 MG 4%

Minerals

Nutrient Amount % DV
Calcium, Ca 133 MG 10%
Iron, Fe 1.2 MG 7%
Potassium, K 167 MG 4%
Sodium, Na 667 MG 29%

Nutrition Highlights

  • Good source of Sodium, Na (29% DV).

About SOUR CREAM DIP, SPINACH

SOUR CREAM DIP, SPINACH is a moderate-calorie food with 167 calories per 100-gram serving. Its primary macronutrient source is fat, providing 3.3g of protein, 10g of carbohydrates, and 15g of fat. This food belongs to the Dips & Salsa category.

Ingredients

CULTURED CREAM AND SKIM MILK, WHEY, MODIFIED CORN STARCH, CULTURED DEXTROSE, GELATIN, SODIUM PHOSPHATE, GUAR GUM, CARRAGEENAN, SODIUM CITRATE, CALCIUM SULFATE, LOCUST BEAN GUM, SPINACH, DEHYDRATED VEGETABLES (RED BELL PEPPERS, ONION, GARLIC, CARROTS, CELERY, LEEKS), SALT, MALTODEXTRIN, SUGAR, MONOSODIUM GLUTAMATE, HYDROLYZED SOY PROTEIN, POTASSIUM SORBATE (PRESERVATIVE), SPICE, SOYBEAN OIL, CITRIC ACID, NATURAL & ARTIFICIAL FLAVORS.

Dietary Information

Notable micronutrients in SOUR CREAM DIP, SPINACH include Sodium, Na (29% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 167 calories per 100 grams, SOUR CREAM DIP, SPINACH gets 8% of its calories from protein, 24% from carbohydrates, and 81% from fat. This is moderate, similar to many lean proteins and whole grains.

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