TELOLOAPAN GRO, TECAMPANA RED MOLE
* 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 | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8.6 MG | 10% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 107 MG | 8% | |
| Iron, Fe | 4.5 MG | 25% | |
| Sodium, Na | 804 MG | 35% |
Nutrition Highlights
- Good source of protein with 10.7g per 100g.
- High in dietary fiber (10.7g per 100g), supporting digestive health.
- Good source of Iron, Fe (25% DV).
- Good source of Sodium, Na (35% DV).
About TECAMPANA RED MOLE
Tecampana Red Mole is a traditional Mexican mole paste produced in Teloloapan, Guerrero, made from ancho chili, sesame seeds, peanuts, pumpkin seeds, cocoa, toasted corn, garlic, cinnamon, sugar, canola oil, salt, and spices. Per 100 g, it provides 643 kcal, 10.7 g protein, 64.3 g carbohydrates, 32.1 g fat, and 10.7 g fiber -- the high fiber coming from the chili, seeds, and corn base. Mole is a complex, labor-intensive Mexican sauce base; this prepared paste simplifies preparation. Contains peanuts and sesame (common allergens). Free from dairy and gluten. A concentrated cooking ingredient intended to be diluted with broth when preparing traditional mole dishes.
Ingredients
ANCHO CHILI, SESAME SEEDS, PEANUTS, PUMPKIN SEEDS, SALT, COCOA, TOASTED CORN GARLIC, CINNAMON, SUGAR, CANOLA OIL, AND SPICES.
Dietary Information
TECAMPANA RED MOLE is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in TECAMPANA RED MOLE include Sodium, Na (35% DV) , and Iron, Fe (25% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 643 calories per 100 grams, TECAMPANA RED MOLE gets 7% of its calories from protein, 40% from carbohydrates, and 45% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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