Chicken Sausage, Cajun Style
Calories from fat: 80 (12% DV)
Statistics:
-
- Health Value:
2 / 5
- - Comments: 0
- - Views: 194
- - Calories: 140
- - Calories from fat: 80 cal
- - Protein: 12g
Nutrition Facts
One Serving size: 1 link (85 g)
Nutrition |
per serving |
DV |
Protein
(good)
|
12g |
25% |
Calories
|
140 cal |
8% |
Calories from Fat
|
80 cal |
12% |
Total Fat
|
9g |
14% |
Saturated Fat
|
2.5g |
15% |
Trans Fat
|
0g |
0% |
Total Carbohydrate
|
3g |
1% |
Sodium
(bad)
|
0.65g |
28% |
Cholesterol
|
0.06g |
20% |
Dietary Fiber
|
0g |
0% |
Sugars
(good)
|
1g |
2% |
Added Sugars
(good)
|
0.5g |
2% |
Vitamin A
|
200IU |
4% |
Vitamin C
|
0g |
0% |
Iron
|
0.00072g |
4% |
Calcium
|
0g |
0% |
Top 10 diets with Chicken Sausage, Cajun
Ingredients
Chicken, water, corn syrup, salt and less than 2% of the following: modified food starch, spices, sugar, paprika, dehydrated garlic, sodium phosphate, dehydrated onion, natural flavoring, dehydrated parsley, sodium erythorbate, sodium nitrite, collagen casing.
F. A. Q.
What’s this product?
Ingredients list: chicken, water, corn syrup, salt and less than two % of the following: modified food starch, spices, sugar, paprika, dehydrated garlic, sodium phosphate, dehydrated onion, natural flavoring, dehydrated parsley, sodium erythorbate, sodium nitrite, collagen casing.
What's bad in Chicken Sausage, Cajun Style?
We don't know anything bad about it.
What is one serving size?
One serving of Chicken Sausage, Cajun Style is 1 link (eighty five g).
What good ingredients are in Chicken Sausage, Cajun Style?
Chicken Sausage, Cajun Style ingredients: sugars, added sugars, protein.
Can I lose weight with this product?
Of course, you can if you consume no more than ten servings a day.
How many sugar contains in one serving of Chicken Sausage, Cajun Style?
1 link (85 g) contains 1 grams of sugar, it’s 2% of your daily value.
What is the daily value of calories I can get from 1 serving of Chicken Sausage, Cajun Style?
You can get 8% of your DV from one serving of Chicken Sausage, Cajun Style.
Comments: