Dried Turkish Apricots, Dried Turkish — Nutrition Facts & Ingredients
- Calories
- 100per serving
- Protein
- 2.5 gper 100 g
- Carbs
- 62.5 gper 100 g
- Fat
- 0 gper 100 g
Where to buy
Per serving (40 GRM, 40 g): 100 calories. Per 100 g: 250 calories, 2.5 g protein, 0 g fat.
Nutrition Facts
Serving size40 GRM (40g)
* 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 Dried Turkish Apricots, Dried Turkish
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Frequently asked questions
How many calories are in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 250 calories.
How much protein is in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 2.5 g protein.
How many carbohydrates are in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 62.5 g carbohydrates. Of which 52.5 g sugars.
How much sugar is in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 52.5 g sugars.
How much sodium (salt) is in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 0.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Dried Turkish Apricots, Dried Turkish?
Per 100 g of Dried Turkish Apricots, Dried Turkish there are 7.5 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Dried Turkish Apricots, Dried Turkish?
The main ingredients in Dried Turkish Apricots, Dried Turkish are: Apricots, Sulfur Dioxide Added.
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