Low Fat Egg, Meat and Cheese Turnover Nutrition

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Nutrition Facts

Serving Size

1 hot pocket (1 nlea serving) (127g)

Amount per serving

Calories

292

% Daily Value *

Total Fat 8.3g

Saturated Fat 3g

Trans Fat 0.2g

Cholesterol 25mg

Sodium 537mg

Total Carbohydrate 41.3g

Dietary Fiber 2.2g

Total Sugars 9.7g

Protein 13.1g

Vitamin D 13 IU

Calcium 249mg

Iron 3mg

Potassium 258mg

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.

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Using default Daily Values from FDA.

Detailed Nutrient Information

Vitamin C

0.13 mg

Thiamin

44%

0.52 mg

Riboflavin

30%

0.39 mg

Niacin

27%

4.4 mg

Pantothenic Acid

—

Vitamin B6

0.13 mg

Folate

68.6 mcg

Folic Acid

54.6 mcg

Food Folate

14 mcg

Fortified Folate

107 mcg

Choline

37 mg

Betaine

—

Vitamin B12

23%

0.56 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

0 mcg

Retinol

0 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

0 mcg

Vitamin A IU

0 IU

Lycophene

0 mcg

Lutein and Zeaxanthin

146 mcg

Vitamin E

0.37 mg

Added Vitamin E

0 mg

Beta Tocopherol

—

Gamma Tocopherol

—

Delta Tocopherol

—

Alpha Tocotreniol

—

Beta Tocotreniol

—

Gamma Tocotreniol

—

Delta Tocotreniol

—

Vitamin D2 and D3

0.25 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

12.7 IU

Vitamin K

2.16 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

19%

249 mg

Iron

15%

2.73 mg

Magnesium

26.7 mg

Phosphorus

20%

250 mg

Potassium

258 mg

Sodium

23%

537 mg

Zinc

14%

1.54 mg

Copper

11%

0.1 mg

Manganese

16%

0.36 mg

Selenium

27%

15 mcg

Fluoride

—

Iodine

—

Fat

11%

8.29 g

Saturated Fat

15%

3.03 g

Butyric Acid

0 g

Caproic Acid

0.01 g

Caprylic Acid

0.03 g

Capric Acid

0.04 g

Lauric Acid

0.28 g

Tridecylic Acid

—

Myristic Acid

0.21 g

Pentadecylic Acid

0.01 g

Palmitic Acid

1.55 g

Margaric Acid

0.02 g

Stearic Acid

0.85 g

Arachidic Acid

0.02 g

Behenic Acid

0.01 g

Lignoceric Acid

0 g

Monounsaturated Fat

1.97 g

Myristoleic Acid

0.01 g

Pentadecenoic Acid

0 g

Hexadec-9-enoic Acid

0.07 g

Palmitoleic Acid

0.06 g

Trans Hexadec 9 Enoic Acid

0 g

Heptadecylic Acid

0 g

Octadec-9-enoic Acid

1.87 g

Oleic Acid

1.7 g

Elaidic Acid

0.17 g

Vaccenic Acid

—

Gondoic Acid

0.03 g

Docos-13-enoic Acid

0 g

Erucic Acid

0 g

Brassidic Acid

0 g

Nervonic Acid

0 g

Polyunsaturated Fat

1.78 g

9,12-octadecadienoic Acid

1.58 g

Linoleic Acid

1.52 g

Conjugated Linoleic Acids (CLAs)

0.01 g

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

0.06 g

Linolenic Acid

0.15 g

Alpha Linolenic Acid (ALA)

0.15 g

Gamma Linolenic Acid (GLA)

0 g

Punicinic Acid

—

Paranaric Acid

0 g

Eicosadienoic Acid

0.01 g

Icosatrienioc Acid

0.01 g

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

0.01 g

Eicosatetraenoic Acid (ETA)

0.02 g

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

0.01 g

Docosapentanoic Acid (DPA)

0 g

Docosahexanoic Acid (DHA)

0 g

Trans Fat

0.23 g

Trans Monoenoic Fat

0.17 g

Trans Polyenoic Fat

—

Cholesterol

25.4 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

26%

13.1 g

Tryptophan

0.18 g

Threonine

0.49 g

Isoleucine

0.57 g

Leucine

1.05 g

Lysine

0.79 g

Methionine

0.28 g

Cystine

0.16 g

Phenylalanine

0.59 g

Tyrosine

0.39 g

Valine

0.66 g

Arginine

0.6 g

Histidine

0.4 g

Alanine

0.52 g

Aspartic Acid

0.9 g

Glutamic Acid

2.98 g

Glycine

0.49 g

Proline

1.13 g

Serine

0.61 g

Hydroxyproline

—

Carbohydrates

15%

41.3 g

Fibre

2.16 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

9.65 g

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

—

Calories

292 kcal

Water

61.6 g

Ash

2.78 g

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

1 hot pocket (1 nlea serving) (127 g)
1 hot pocket (1 NLEA serving) (127 g)
1 each (analytical measurement) (129 g)

Nutrient Sources ^‡

Excellent source of Thiamin
Excellent source of Riboflavin
Excellent source of Niacin
Excellent source of Selenium
Good source of Vitamin B12
Good source of Calcium
Good source of Iron
Good source of Phosphorus
Good source of Sodium
Good source of Manganese

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

Moderate Protein
Moderate Fat
High Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Recommended Protein Powder

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Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.

Protein Quality Score: 100% ^†

Limiting Amino Acid: Lysine

Some foods that are a good source of Lysine include eggs, meat (specifically red meat, lamb, pork, and poultry), soy, beans and peas, cheese (particularly Parmesan), and certain fish (such as cod and sardines).

† - Not adjusted for digestibility. For more information, see the protein digestibility tables.

100g of Low Fat Egg, Meat and Cheese Turnover contains 10.3g of protein, which is about the same as 1.7 eggs, 0.4 chicken breasts, or 0.7 cups (200g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

39.1g per 1 hot pocket (1 nlea serving)

Profile of Fat in Item

Types of Fats

Moderate amount of Saturated Fat.

Too much can raise LDL ("bad") cholesterol

Contains Trans Fat.

Low Fat Egg, Meat and Cheese Turnover

Daily Value Calculator

Detailed Nutrient Information

Vitamins

Minerals

Fats and Fatty Acids

Proteins and Amino Acids

Carbohydrates and Sugars

Other

Serving Sizes

Nutrient Sources ‡

Macronutrient Profile

Proportions of Macros

Profile of Protein in Item

Essential Amino Acids

Profile of Carbohydrates in Item

Fraction of Carbs by Type

Profile of Fat in Item

Types of Fats

Nutrient Sources ^‡