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4.8
Sam'S Club West
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Nutrition Facts
Serving Size
78 g
Amount per serving
Calories
230
% Daily Value *
Total Fat 12g
15%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 750mg
33%
Total Carbohydrate 19g
7%
Dietary Fiber 1g
4%
Total Sugars 2g
Includes 1g Added Sugars
2%
Protein 10g
Vitamin D
Calcium 250mg
19%
Iron 0mg
2%
Potassium 100mg
2%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Using default Daily Values from FDA.
INGREDIENTS: INGREDIENTS: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYME), BLEACHED WHEAT FLOUR, WATER, SOYBEAN OIL, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF THE FOLLOWING: BLUE 1, DEXTROSE, IODIZED SALT (SALT, DEXTROSE, POTASSIUM IODIDE, YELLOW PRUSSIATE OF SODA [ANTI-CAKING AGENT]), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE), METHYLCELLULOSE, MILK PROTEIN CONCENTRATE, MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, CREAM CHEESE TYPE FLAVOR (BUTTERMILK POWDER, NATURAL FLAVOR, MALTODEXTRIN, CREAM, NONFAT MILK, WHEY, BUTTER [CREAM, SALT]), NONFAT MILK BLEND (NONFAT MILK, LACTOSE, VITAMIN A PALMITATE, VITAMIN D3), PAPRIKA OLEORESIN (COLOR), POWDERED EGGS, RED 40, SALT, SODIUM ALGINATE, SOY FLOUR, NATURAL FLAVORS, SPICES, SUGAR, WHEAT STARCH, WHEY POWDER, YELLOW 5, YELLOW CORN FLOUR.
‡ - As defined by Health Canada guidelines.
Nutrition Facts Source: USDA
Summary:
Recommended Protein Powder
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Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.
100g of Battered Mozzarella Sticks, Battered Mozzarella contains 12.8g of protein, which is about the same as 2.1 eggs, 0.5 chicken breasts, or 0.9 cups (249g) of black beans.
* Other includes oligosaccharides and other polysaccharides.
Estimated Net Carbs:
Moderate amount of Saturated Fat.
Zero Trans Fat.
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