Calories in SHREDDED CARROTS & BROCCOLI FLORETS WITH SCALLIONS AND GARLIC, LIGHTLY SEASONED WITH SALT & BLACK PEPPER, SHREDDED
Serving Size: 1 Serving (94.0g)
Amount Per Serving
- Calories 49.8
- Total Fat 2.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 299.9 mg
- Potassium 179.5 mg
- Total Carbohydrate 6.0 g
- Dietary Fiber 3.0 g
- Sugars 3.0 g
- Protein 2.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 30.1 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 0.5 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
BROCCOLI, CARROTS, SCALLIONS, 2% OR LESS OF EXTRA VIRGIN OLIVE OIL, SALT, GINGER POWDER, GARLIC POWDER, SPICE.Calorie Analysis
The food SHREDDED CARROTS & BROCCOLI FLORETS WITH SCALLIONS AND GARLIC, LIGHTLY SEASONED WITH SALT & BLACK PEPPER, SHREDDED, based on the serving size listed above, would account for 2.5% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from carbohydrates. Carbohydrates make up 48.2% of the calories.Exercise Burn Time
The above food(SHREDDED CARROTS & BROCCOLI FLORETS WITH SCALLIONS AND GARLIC, LIGHTLY SEASONED WITH SALT & BLACK PEPPER, SHREDDED) has 49.8 Calories per 1 Serving (94.0g). For someone weighing 170 pounds, if they did the exercise Badminton, it would take about 7.1 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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