Nutritional Information, Diet Info and Calories in
Parmesan Seasoning Blends, Cracked Black Pepper & Toasted Onion
from
Kraft
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.17
pouch
|
||||||
| Amount Per Serving | ||||||
|
Calories
35
Calories from Fat
20
|
||||||
% Daily Value* |
||||||
|
Total Fat
2g
3%
|
||||||
|
Saturated Fat
1g
5%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
5mg
2%
|
||||||
|
Sodium
130mg
5%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
1g
0%
|
||||||
|
Dietary Fiber
0g
0%
|
||||||
|
Sugars
0g
|
||||||
|
Protein
3g
6%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Cracked Black Pepper & Toasted Onion
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.17
pouch
|
||||||
| Amount Per Serving | ||||||
|
Calories
35
Calories from Fat
20
|
||||||
% Daily Value* |
||||||
|
Total Fat
2g
3%
|
||||||
|
Saturated Fat
1g
5%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
5mg
2%
|
||||||
|
Sodium
130mg
5%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
1g
0%
|
||||||
|
Dietary Fiber
0g
0%
|
||||||
|
Sugars
0g
|
||||||
|
Protein
3g
6%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
9
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
35
Calories from Fat
20
|
||||||
% Daily Value* |
||||||
|
Total Fat
2g
3%
|
||||||
|
Saturated Fat
1g
5%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
5mg
2%
|
||||||
|
Sodium
130mg
5%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
1g
0%
|
||||||
|
Dietary Fiber
0g
0%
|
||||||
|
Sugars
0g
|
||||||
|
Protein
3g
6%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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