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Renaissance Food — WHOLE FOODS MARKET, BROCCOLI SLAW

Deli Salads Renaissance Food Group, LLC Branded
35 Calories
2.4g Protein
7.1g Carbs
0g Fat
2.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 35
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 35mg 2%
Total Carbohydrate 7.1g 3%
Dietary Fiber 2.4g 9%
Total Sugars 2.4g
Protein 2.4g 5%
Vitamin D 0mcg 0%
Calcium 24mg 2%
Iron 0.4mg 2%
Potassium 0mg 0%

* 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 2.4g 25%
Carbs 7.1g 75%
Fat 0g 0%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 77.6 MG 86%

Minerals

Nutrient Amount % DV
Calcium, Ca 24 MG 2%
Iron, Fe 0.4 MG 2%
Sodium, Na 35 MG 2%

Nutrition Highlights

  • Very low in calories (35 kcal per 100g), suitable for weight management.
  • Very low in fat (0g per 100g).
  • Rich source of Vitamin C, total ascorbic acid (86% of Daily Value per 100g).

About WHOLE FOODS MARKET, BROCCOLI SLAW

Pre-shredded broccoli slaw from Whole Foods Market, containing broccoli stems, carrots, and red bell pepper, nothing else. An 85 g serving has just 35 calories, 7.06 g carbs, 2.35 g protein, and 2.4 g fiber. Ready to dress and toss, it is a quick base for slaws, grain bowls, and stir-fries.

Ingredients

BROCCOLI STEM CARROTS, RED BELL PEPPER.

Dietary Information

WHOLE FOODS MARKET, BROCCOLI SLAW is considered low-fat, very low in calories, making it a suitable choice for various dietary plans.

Notable micronutrients in WHOLE FOODS MARKET, BROCCOLI SLAW include Vitamin C, total ascorbic acid (86% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 35 calories per 100 grams, WHOLE FOODS MARKET, BROCCOLI SLAW gets 27% of its calories from protein, 81% from carbohydrates, and 0% from fat. This is lower than most foods and comparable to fruits and vegetables.

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