Wasabi Peanuts, Wasabi — Nutrition Facts & Ingredients
- Calories
- 140per serving
- Protein
- 17.9 gper 100 g
- Carbs
- 53.6 gper 100 g
- Fat
- 21.4 gper 100 g
Where to buy
Per serving (1 ONZ, 28 g): 140 calories. Per 100 g: 500 calories, 17.9 g protein, 21.4 g fat.
Nutrition Facts
Serving size1 ONZ (28g)
* 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 Wasabi Peanuts, Wasabi
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Ammonium Bicarbonate, Baking Soda, Blue 1, Color, FD&C Yellow 35, Leavening, Peanuts, Potato Starch, Rice Flour, Salt, Soybean Oil, Sugar, Turmeric, Wasabi Powder, Wasabi Seasoning, Wheat Flour
Frequently asked questions
How many calories are in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 500 calories.
How much protein is in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 17.86 g protein.
How many carbohydrates are in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 53.57 g carbohydrates. Of which 14.29 g sugars.
How much sugar is in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 14.29 g sugars.
How much sodium (salt) is in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 232.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Wasabi Peanuts, Wasabi?
Per 100 g of Wasabi Peanuts, Wasabi there are 7.1 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Wasabi Peanuts, Wasabi?
The main ingredients in Wasabi Peanuts, Wasabi are: Ammonium Bicarbonate, Baking Soda, Blue 1, Color, FD&C Yellow 35.
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