Saltie Public Food Database

Tuna Salad

🥗
UPC Code 761088802794
Data Source USDA

Nutrition Facts

Package Weight 6 oz/170 g
Serving Sizes 3 oz (85g)
oz
Calories 210
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 440mg 19%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 13g 26%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 3 oz of Tuna Salad are 12% in carbs, 62% in fat, and 26% in protein.

carbs: 12%
fat: 62%
protein: 26%

Carbs to Weight Ratio

The carbs to weight ratio of Tuna Salad 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 Tuna Salad is estimated to be 61%.

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

Tuna (Tuna, Water, Vegetable Broth [Carrot Extract, Peas], Salt), Mayonnaise (Soybean Oil, Vinegar, Eggs, Water, Salt, Egg Yolks, Sugar, Calcium Disodium Edta [To Protect Flavor], Dried Garlic, Dried Onions, Natural Flavor), Pickle Relish (Cucumbers, Sugar, Vinegar, Salt, Spices, Xanthan Gum, Potassium Sorbate [Preservative], Yellow 5, Polysorbate 80), Bread Crumbs (Enriched Wheat Flour [Flour, Reduced Iron, Niacin, Thiamin Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid], Sugar, Salt, Less Than 2% Of Each Of The Following: Palm Oil, Yeast, Grain Vinegar, Soy Lecithin), Celery, White Vinegar, Lemon Juice (Water, Lemon Juice Concentrate, Sodium Bisulfite [Preservative], Sodium Benzoate [Preservative], Lemon Oil), Modified Food Starch, Cultured Dextrose/maltodextrin.

Also by Harris Teeter

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