Open Nature Roasted Red Peppers, Mushrooms And Red Onions: Calories & Nutrition Facts
Open Nature Roasted Red Peppers, Mushrooms And Red Onions has 276 calories per 100 g, with 10.3 g protein, 26.2 g carbs and 15.2 g fat (0.7 g sugars). Below are the full nutrition facts with % Daily Value.
Open Nature Roasted Red Peppers, Mushrooms And Red Onions is an product from Open Nature, barcode (GTIN) 0079893311104.
Nutrition Facts (per 100 g)
| Nutrient | Per 100 g | % DV* |
|---|---|---|
| Calories | 276 kcal | 14% |
| Protein | 10.3 g | 21% |
| Carbohydrates | 26.2 g | 10% |
| Sugars | 0.7 g | – |
| Fat | 15.2 g | 19% |
| Saturated fat | 7.6 g | 38% |
| Fiber | 2.8 g | 10% |
| Sodium | 434 mg | 19% |
*% Daily Value based on a 2,000 calorie diet (US FDA reference intakes). Sugars shown in grams (there is no FDA Daily Value for total sugars).
Calories by serving
| Serving | Calories |
|---|---|
| Per 100 g | 276 kcal |
| Per 1 oz (28.35 g) | 78 kcal |
| Per serving (0.333 PIZZA (145 g)) | 400 kcal |
How to track Open Nature Roasted Red Peppers, Mushrooms And Red Onions
Portion sizes are easy to misjudge. Nutrola identifies food from a photo, barcode (0079893311104) or voice entry and returns calories and macros, so you can log Open Nature Roasted Red Peppers, Mushrooms And Red Onions accurately instead of estimating. Nutrola is available from EUR 2.50 per month and shows no ads on any tier.
Frequently asked questions
How many calories are in Open Nature Roasted Red Peppers, Mushrooms And Red Onions?
Open Nature Roasted Red Peppers, Mushrooms And Red Onions has 276 calories per 100 g.
How much protein is in Open Nature Roasted Red Peppers, Mushrooms And Red Onions?
Open Nature Roasted Red Peppers, Mushrooms And Red Onions contains 10.3 g of protein per 100 g, which is 21% of the Daily Value.
What is the barcode for Open Nature Roasted Red Peppers, Mushrooms And Red Onions?
The barcode (GTIN) for Open Nature Roasted Red Peppers, Mushrooms And Red Onions is 0079893311104.
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This is educational information, not medical advice.
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