Skinless & Boneless Pink Salmon — Nutrition Facts & Ingredients
- Calories
- 70per serving
- Protein
- 22.5 gper 100 g
- Carbs
- 1.4 gper 100 g
- Fat
- 1.4 gper 100 g
Where to buy
Per serving (1 pouch, 71 g): 70 calories. Per 100 g: 99 calories, 22.5 g protein, 1.4 g fat.
Nutrition Facts
Serving size1 pouch (71g)
* 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 Skinless & Boneless Pink Salmon
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Peas And Carrot Extract, Salmon, Salt, Vegetable Broth, Water
Frequently asked questions
How many calories are in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 99 calories.
How much protein is in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 22.54 g protein.
How many carbohydrates are in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 1.41 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 0.0 g sugars.
How much sodium (salt) is in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 225.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Skinless & Boneless Pink Salmon?
Per 100 g of Skinless & Boneless Pink Salmon there are 0.0 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Skinless & Boneless Pink Salmon?
The main ingredients in Skinless & Boneless Pink Salmon are: Peas And Carrot Extract, Salmon, Salt, Vegetable Broth, Water.
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