Dairy & Eggs · Nutrition facts

Gluten Free Sage And Onion Stuffing Mix

by Fromapac

244 kcal per 100 g, with 3.6 g protein, 26.7 g carbs and 13 g fat. Full micronutrients and serving info below.

Serving: 0.25 packet (31 g)
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Gluten Free Sage And Onion Stuffing MixNutri-Score CCompare
Amount

Showing values for 100 g

244 kcal
Calories
12% of a 2000 kcal day
3.6 g
Protein
6% of calories
26.7 g
Carbs
45% of calories
13 g
Fat
49% of calories
Macro split
Protein 6%Carbs 45%Fat 49%

Nutrition facts

per 100 g
Fiber3g11% DV
Sugar2.6g
Saturated fat7.4g37% DV
Sodium392mg17% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 00763363 · Data last verified:

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Common questions

How many calories are in Gluten Free Sage And Onion Stuffing Mix?

Gluten Free Sage And Onion Stuffing Mix by Fromapac has 244 kcal per 100 g. One serving (31 g) is about 76 kcal.

How much protein is in Gluten Free Sage And Onion Stuffing Mix?

Gluten Free Sage And Onion Stuffing Mix contains 3.6 g of protein per 100 g — about 1.1 g per 31 g serving.

Is Gluten Free Sage And Onion Stuffing Mix high in saturated fat?

It has 7.4 g of saturated fat per 100 g — 37% of the daily value, which counts as high.

Is Gluten Free Sage And Onion Stuffing Mix a good source of fiber?

It provides 3 g of fiber per 100 g — 11% of the daily value.

Why does Gluten Free Sage And Onion Stuffing Mix have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (7.4 g); points in favor come from fiber (3 g). Overall that places it in band C.

How much Gluten Free Sage And Onion Stuffing Mix is 100 calories?

About 41 g of Gluten Free Sage And Onion Stuffing Mix equals 100 kcal.

Is Gluten Free Sage And Onion Stuffing Mix high in sugar or fat?

Per 100 g it has 2.6 g sugar and 13 g fat (7.4 g saturated). Fat provides 49% of its calories, so portion size matters most here.

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