Cured Pork Longaniza — Nutrition Facts & Ingredients
Per serving (2.5 ONZ, 70 g): 190 calories. Per 100 g: 271 calories, 12.9 g protein, 24.3 g fat.
Per FDA guidance, 20% DV or more per serving is high; 5% or less is low. Daily Values are for a 2,000-calorie diet. In this product, per serving:
- Sodium: 26% DV (high at 20% DV or more)
- Saturated fat: 30% DV (high at 20% DV or more)
Nutrition Facts
Serving size2.5 ONZ (70g)
* 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
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Prices and availability are set by the retailer. About these linksIngredients
Anticaking, Cure, Garlic Powder, Isolated Soy Product, Paprika, Pork, Red 3, Red Pepper, Salt, Sodium Nitrite, Spices, Vinegar, Water, Yellow Prussiate Of Soda
Frequently asked questions
How many calories are in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 271 calories.
How much protein is in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 12.86 g protein.
How many carbohydrates are in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 2.86 g carbohydrates. Of which 0.0 g sugars.
How much sugar is in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 0.0 g sugars.
How much sodium (salt) is in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 857.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
How much dietary fiber is in Cured Pork Longaniza?
Per 100 g of Cured Pork Longaniza there are 1.4 g dietary fiber. Dietary fiber is important for digestive health.
What are the main ingredients in Cured Pork Longaniza?
The main ingredients in Cured Pork Longaniza are: Anticaking, Cure, Garlic Powder, Isolated Soy Product, Paprika.
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