Seasoned Coating Mix — Nutrition Facts & Ingredients
- Calories
- 37per serving
- Protein
- 9.1 gper 100 g
- Carbs
- 72.7 gper 100 g
- Fat
- 0 gper 100 g
Where to buy
Per serving (11 GRM, 11 g): 37 calories. Per 100 g: 336 calories, 9.1 g protein, 0 g fat.
Nutrition Facts
Serving size11 GRM (11g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Seasoned Coating Mix
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Bleached Wheat Flour, Enriched Wheat Flour, Garlic Powder, Iron, Malted Barley Flour, Niacin, Onion Powder, Riboflavin Folic Acid, Salt, Soy Sauce Powder, Sugar, Thiamine Mononitrate, Wheat Cracker Meal, White Pepper
Frequently asked questions
How many calories are in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 336 calories.
How much protein is in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 9.09 g protein.
How many carbohydrates are in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 72.73 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 0.0 g sugars.
How much sodium (salt) is in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 3600.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Seasoned Coating Mix?
Per 100 g of Seasoned Coating Mix there are 9.1 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Seasoned Coating Mix?
The main ingredients in Seasoned Coating Mix are: Bleached Wheat Flour, Enriched Wheat Flour, Garlic Powder, Iron, Malted Barley Flour.
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