Seattle Seasonings — TWO SNOOTY CHEFS, SMOKEY OL' HICKORY BBQ
* 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 | 40 MG | 44% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 12 MG | 67% | |
| Sodium, Na | 8,667 MG | 377% |
Nutrition Highlights
- High in dietary fiber (33.3g per 100g), supporting digestive health.
- Rich source of Iron, Fe (67% of Daily Value per 100g).
- Rich source of Sodium, Na (377% of Daily Value per 100g).
- Good source of Vitamin C, total ascorbic acid (44% DV).
About TWO SNOOTY CHEFS, SMOKEY OL' HICKORY BBQ
Two Snooty Chefs Smokey Ol' Hickory BBQ is a dry seasoning blend from Seattle Seasonings containing spices, herbs, kosher salt, apple cider vinegar granules, and honey granules. Per 100g (dry spice) it shows 333 calories with 6.7g protein, 66.7g carbohydrates, 3.3g fat, and a very high 33.3g fiber reflecting the concentrated spice base. The apple cider vinegar and honey granules create a balance of tang and sweetness suited for dry rubbing ribs, brisket, chicken, or pork shoulder before grilling or smoking.
Ingredients
SPICES, HERBS, KOSHER SALT, APPLE CIDER VINEGAR AND HONEY GRANULES.
Dietary Information
TWO SNOOTY CHEFS, SMOKEY OL' HICKORY BBQ is considered high-fiber, making it a suitable choice for various dietary plans.
Notable micronutrients in TWO SNOOTY CHEFS, SMOKEY OL' HICKORY BBQ include Sodium, Na (377% DV) , Iron, Fe (67% DV) , and Vitamin C, total ascorbic acid (44% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 333 calories per 100 grams, TWO SNOOTY CHEFS, SMOKEY OL' HICKORY BBQ gets 8% of its calories from protein, 80% from carbohydrates, and 9% from fat. This is moderately high, similar to many cooked grains and dairy products.
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