Mild Taco Seasoning, Mild — Nutrition Facts & Ingredients
- Calories
- 15per serving
- Protein
- 20 gper 100 g
- Carbs
- 60 gper 100 g
- Fat
- 0 gper 100 g
Where to buy
Per serving (2 tsp, 5 g): 15 calories. Per 100 g: 300 calories, 20 g protein, 0 g fat.
Nutrition Facts
Serving size2 tsp (5g)
* 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 Mild Taco Seasoning, Mild
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Black Pepper, Cassava Flour, Chile Powder, Cream Of Tartar, Cumin, Garlic Powder, Ground Dates, Nutritional Yeast, Onion Flakes, Parsley, Sea Salt, Tomato Powder
Frequently asked questions
How many calories are in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 300 calories.
How much protein is in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 20.0 g protein.
How many carbohydrates are in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 60.0 g carbohydrates. Of which 40.0 g sugars.
How much sugar is in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 40.0 g sugars.
How much sodium (salt) is in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 6600.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Mild Taco Seasoning, Mild?
Per 100 g of Mild Taco Seasoning, Mild there are 20.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Mild Taco Seasoning, Mild?
The main ingredients in Mild Taco Seasoning, Mild are: Black Pepper, Cassava Flour, Chile Powder, Cream Of Tartar, Cumin.
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