Italian-style Weeding Meatballs, Carrots And Spinach In Chicken Broth, Soup
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UPC Code
041196915051
Data Source
USDA
Calories
120
Total Fat
4g
5%
Saturated Fat
1.5g
8%
Cholesterol
10mg
3%
Sodium
691mg
30%
Total Carbohydrate
16g
6%
Dietary Fiber
1g
4%
Sugars
2g
Protein
6g
12%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 239 g of Italian-style Weeding Meatballs, Carrots And Spinach In Chicken Broth, Soup are
52% in carbs, 29% in fat, and 19% in protein.
carbs:
52%
fat:
29%
protein:
19%
Carbs to Weight Ratio
The carbs to weight ratio of Italian-style Weeding Meatballs, Carrots And Spinach In Chicken Broth, Soup is 7%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Italian-style Weeding Meatballs, Carrots And Spinach In Chicken Broth, Soup is estimated to be 89%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Chicken Broth, Cooked Meatballs (Pork, Beef, Water, Eggs, Textured Soy Protein [Soy Protein Concentrate, Caramel Color], Romano Cheese [Made From Sheep's Milk, Cultures, Salt, Enzymes], Bread Crumbs [Bleached Wheat Flour, Dextrose, Salt, Yeast], Corn Syrup, Onion, Soy Protein Concentrate, Salt, Spice, Sodium Phosphate, Garlic Powder, Dried Parsley, Onion Powder, Natural Flavor), Tubettini Pasta (Semolina Wheat, Egg Whites), Carrots, Spinach. Contains Less Than 2% Of: Onions, Modified Food Starch, Corn Protein (Hydrolyzed), Salt, Carrot Puree, Potassium Chloride, Onion Powder, Sugar, Tomato Extract, Spice, Garlic Powder, Natural Flavor, Beta Carotene (Color).
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