Calories in HARVEST BLEND BROCCOLI CUTS, CRINKLE SLICE CARROTS, CAULIFLOWER FLORETS, GOLDEN CORN, RED PEPPER STRIPS VEGETABLES, HARVEST BLEND
Serving Size: 1 Serving (90.0g)
Amount Per Serving
- Calories 39.6
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 25.2 mg
- Potassium 199.8 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 2.0 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 19.8 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 1.0 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, CAULIFLOWER, CORN, RED PEPPER.Calorie Analysis
The food HARVEST BLEND BROCCOLI CUTS, CRINKLE SLICE CARROTS, CAULIFLOWER FLORETS, GOLDEN CORN, RED PEPPER STRIPS VEGETABLES, HARVEST BLEND, based on the serving size listed above, would account for 2% 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 80.8% of the calories.Exercise Burn Time
The above food(HARVEST BLEND BROCCOLI CUTS, CRINKLE SLICE CARROTS, CAULIFLOWER FLORETS, GOLDEN CORN, RED PEPPER STRIPS VEGETABLES, HARVEST BLEND) has 39.6 Calories per 1 Serving (90.0g). For someone weighing 170 pounds, if they did the exercise Running: 13 minutes per mile, it would take about 3.9 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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