NATIERRA

Andean Pink Coarse Salt, Andean Pink — Nutrition Facts & Ingredients

UPC 812907013485 Manufacturer: Brandstorm Inc, Seasoning Mixes, Salts, Marinades & Tenderizers Updated Sep 27, 2026

Calories
0per serving
Protein
0 gper 100 g
Carbs
0 gper 100 g
Fat
0 gper 100 g

Where to buy

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Per serving (1/4 tsp, 1.4 g): 0 calories. Per 100 g: 0 calories, 0 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size1/4 tsp (1.4g)

Amount per servingCalories
0
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 520mg 23%
Total Carbohydrate 0g 0%
Protein 0g

* 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

0 calories in 100 g
Protein0 g
Carbohydrates0 g
Fat0 g
Sodium37143 mg

Where to buy Andean Pink Coarse Salt, Andean Pink

Search three major US retailers for this product. Stock and prices vary by store and location.

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Ingredients

Pink Salt

Frequently asked questions

How many calories are in Andean Pink Coarse Salt, Andean Pink?

Per 100 g of Andean Pink Coarse Salt, Andean Pink there are 0 calories.

How much protein is in Andean Pink Coarse Salt, Andean Pink?

Per 100 g of Andean Pink Coarse Salt, Andean Pink there are 0.0 g protein.

How many carbohydrates are in Andean Pink Coarse Salt, Andean Pink?

Per 100 g of Andean Pink Coarse Salt, Andean Pink there are 0.0 g carbohydrates.

How much sodium (salt) is in Andean Pink Coarse Salt, Andean Pink?

Per 100 g of Andean Pink Coarse Salt, Andean Pink there are 37143.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Andean Pink Coarse Salt, Andean Pink?

The main ingredients in Andean Pink Coarse Salt, Andean Pink are: Pink Salt.

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