MINOR'S

Gluten Free Vegetable Base — Nutrition Facts & Ingredients

UPC 74826054066 Manufacturer: L. J. Minor Corp. Seasoning Mixes, Salts, Marinades & Tenderizers Updated Sep 27, 2026

Per serving (1 tsp, 6 g): 10 calories. Per 100 g: 167 calories, 16.7 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size1 tsp (6g)

Amount per servingCalories
10
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 440mg 19%
Total Carbohydrate 1g 0%
Protein 1g

* 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

167 calories in 100 g
Protein16.7 g
Carbohydrates16.7 g
Fat0 g
Sodium7333 mg

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Ingredients

Canola Oil, Carrots, Celery, Corn Oil, Corn Powder, Corn Starch, Natural Flavors, Onions, Parsnips, Salt, Soybean Oil, Sugar, Tomato Paste, Turnips, Vegetable Puree, Xanthan Gum

Frequently asked questions

How many calories are in Gluten Free Vegetable Base?

Per 100 g of Gluten Free Vegetable Base there are 167 calories.

How much protein is in Gluten Free Vegetable Base?

Per 100 g of Gluten Free Vegetable Base there are 16.67 g protein.

How many carbohydrates are in Gluten Free Vegetable Base?

Per 100 g of Gluten Free Vegetable Base there are 16.67 g carbohydrates.

How much sodium (salt) is in Gluten Free Vegetable Base?

Per 100 g of Gluten Free Vegetable Base there are 7333.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Gluten Free Vegetable Base?

The main ingredients in Gluten Free Vegetable Base are: Canola Oil, Carrots, Celery, Corn Oil, Corn Powder.

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Level of processing

4
Highly Processed
16 ingredients · 1 food additive
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

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