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Baked Crumb Topped Salmon

Nutrition Facts

1 servings per container
Serving Size 4 OZ

Amount Per Serving
Calories
per serving
293

% Daily Value*

Total Fat 16.7g 22%

  Saturated Fat 3.2g 14%

  Trans Fat 0.1g  

Cholesterol 60.1mg 20%

Sodium 283.7mg 12%

Total Carbohydrate 7.2g 6%

  Dietary Fiber 0.4g 2%

  Total Sugars 0.9g  
 
Includes 0g Added Sugars 0%

Protein 26.4g  

Zinc 0.5mg   4%

Magnesium 33.3mg   8%

Potassium 465.8mg   18%

Folate 5.6mcg   2%

Vitamin D - IU 541.6IU   68%

Vitamin A - IU 156.4IU   2%

Iron 0.9mg   8%

Vitamin E - IU 1.1IU   5%

Vitamin C 0.3mg   0%

Vitamin B1 - Thiamin 0.1mg   8%

Vitamin B2 - Riboflavin 0.1mg   10%

Vitamin B3 - Niacin 9.9mg   62%

Vitamin B6 0.7mg   43%

Omega 3 Fatty Acid 1.2g   113%

Omega 6 Fatty Acid 3g   25%

Vitamin K 12.5mcg   7%

Poly Fat 4.3g   20%

Mono Fat 4g   9%

Vitamin B12 4.9mcg   205%

* 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.
INGREDIENTS:  Salmon, Crushed Ritz Crackers (Contains enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate(vitimin B1), riboflavin(vitamin B2), folic acid), partially hydrogenated soybean oil, sugar, high fructose corn syrup, salt, leavening (baking soda, calcium phosphate), soy lecithin (emulsifier), malted barley flour.), Mayonnaise (Contains soybean oil, water, whole eggs, egg yolk, distilled vinegar, salt, sugar, lemon juice concentrate, calcium disodium EDTA (to protect quality and flavors.), Earth Balance Vegan Spread (Contains vegetable oil blend (palm fruit, canola and olive oils), water, salt, contains less than 2% of natural flavor, sunflower lecithin, lactic acid (to preserve freshness), annatto extract (color).), Lemon Juice, Granulated Garlic, White Pepper
ALLERGENS:  Eggs, Fish, Soybeans, Gluten
Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change their formulations or substitute another product.
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