Other · Nutrition facts

Italian Blend Shreds

233 kcal per 100 g, with 3.3 g protein, 26.7 g carbs and 20 g fat. Full micronutrients and serving info below.

Serving: 0.25 cup (30 g)
Calcium rich
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Italian Blend ShredsNutri-Score ECompare
Amount

Showing values for 100 g

233 kcal
Calories
12% of a 2000 kcal day
3.3 g
Protein
4% of calories
26.7 g
Carbs
36% of calories
20 g
Fat
60% of calories
Macro split
Protein 4%Carbs 36%Fat 60%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat13.3g66% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium833.3mg36% DV
Potassium46.7mg1% DV
Calcium1036.7mg80% DV
Iron0mg0% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0871459003160 · Data last verified:

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0871459003160

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Common questions

How many calories are in Italian Blend Shreds?

Italian Blend Shreds by Daiya has 233 kcal per 100 g. One serving (30 g) is about 70 kcal.

How much protein is in Italian Blend Shreds?

Italian Blend Shreds contains 3.3 g of protein per 100 g — about 1 g per 30 g serving.

Is Italian Blend Shreds low in sugar?

Yes — only 0 g of sugar per 100 g. Most of its 26.7 g of carbs come from starch and fiber rather than sugar.

Is Italian Blend Shreds high in saturated fat?

It has 13.3 g of saturated fat per 100 g — 66% of the daily value, which counts as high.

Is Italian Blend Shreds high in sodium?

Yes — 833.3 mg of sodium per 100 g, about 36% of the daily value.

Why does Italian Blend Shreds have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (13.3 g), sodium (833.3 mg). Overall that places it in band E.

How much Italian Blend Shreds is 100 calories?

About 43 g of Italian Blend Shreds equals 100 kcal.

Is Italian Blend Shreds a good source of calcium?

It is a good source: 1036.7 mg per 100 g, about 80% of the daily value. A 200 g portion covers roughly 160%.

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