Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S.
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Nutrition Facts
Portion Size
28 g
Amount Per Portion
220
Calories
% Daily Value *
Total Fat 12g
15 %
Saturated Fat 6g
30 %
Cholesterol 20mg
7 %
Sodium 500mg
22 %
Total Carbohydrate 20g
7 %
Dietary Fiber 6g
21 %
Sugar 2g
Protein 10g
20 %
Calcium 150mg
12 %
Iron 1.8mg
10 %
Potassium 525mg
11 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S. contains 220 calories per 28 g serving. This serving contains 12 g of fat, 10 g of protein and 20 g of carbohydrate. The latter is 2 g sugar and 6 g of dietary fiber, the rest is complex carbohydrate. Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S. contains 6 g of saturated fat and 20 mg of cholesterol per serving. 28 g of Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S. contains 1.80 mg of iron, 150.08 mg of calcium, 525 mg of potassium. Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S. belong to 'Dips & Salsa' food category. The UPC for this product is 751570913169.
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Mexican layer dip by sculatti i.f.s. by Sculatti I.F.S. nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.