Saltie Public Food Database

Beef Creole Style Savory Blend Of Robust Garlic, Chilis & Creole Seasoning 30 Minute Marinade

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UPC Code 071998065005
Data Source USDA

Nutrition Facts

Package Weight 12 fl oz/340 g
Serving Sizes 1 tbsp (15ml)
tbsp
Calories 40
Total Fat 4g 5%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 0g 0%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 1 tbsp of Beef Creole Style Savory Blend Of Robust Garlic, Chilis & Creole Seasoning 30 Minute Marinade are 18% in carbs, 82% in fat, and 0% in protein.

carbs: 18%
fat: 82%
protein: 0%

Carbs to Weight Ratio

The carbs to weight ratio of Beef Creole Style Savory Blend Of Robust Garlic, Chilis & Creole Seasoning 30 Minute Marinade is 13%.

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 Beef Creole Style Savory Blend Of Robust Garlic, Chilis & Creole Seasoning 30 Minute Marinade is estimated to be 60%.

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

Water, Soybean Oil, Vinegar, Sugar, Seasoning (Salt, Red Pepper And Other Spices, Chili Powder {Spices, Salt, Garlic Powder}, Garlic), Pineapple Juice Concentrate, Prepared Horseradish (Horseradish Roots, Distilled Vinegar, Salt), Worcestershire Sauce Base (Molasses, Distilled Vinegar, Water, Spices, Natural Flavor, Garlic Powder, Caramel Color, Salt, Anchovies {Fish}, Tamarind), Lemon Juice Concentrate, Spices, Xanthan Gum, Onion, Garlic, Mustard Flour, Citric Acid.

Also by Tony Chachere's

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