Saltie Public Food Database

Eggplant, Peppers & Zucchini In An Italian Blend Of Herbs, Oil And Balsamic Vinegar Marinated Veggies, Eggplant, Peppers & Zucchini

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Brand Green Giant
UPC Code 190569124542
Data Source USDA

Nutrition Facts

Package Weight 13 OZ/368 g
Serving Sizes 0.333 package (123g)
package
Calories 70
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 290mg 13%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Sugars 6g
Protein 2g 4%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.333 package of Eggplant, Peppers & Zucchini In An Italian Blend Of Herbs, Oil And Balsamic Vinegar Marinated Veggies, Eggplant, Peppers & Zucchini are 44% in carbs, 43% in fat, and 13% in protein.

carbs: 44%
fat: 43%
protein: 13%

Carbs to Weight Ratio

The carbs to weight ratio of Eggplant, Peppers & Zucchini In An Italian Blend Of Herbs, Oil And Balsamic Vinegar Marinated Veggies, Eggplant, Peppers & Zucchini is 6%.

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 Eggplant, Peppers & Zucchini In An Italian Blend Of Herbs, Oil And Balsamic Vinegar Marinated Veggies, Eggplant, Peppers & Zucchini is estimated to be 90%.

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

Grilled Eggplant, Grilled Red Bell Peppers, Grilled Zucchini, Water, Sunflower Oil, Extra Virgin Olive Oil, Balsamic Vinegar (Wine Vinegar, Cooked Grape Must), Salt, White Wine Vinegar, Parsley, Oregano, Garlic Powder, Garlic, Sugar, Vegetable Fiber (Citrus Fiber, Bamboo Fiber), Black Pepper.

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