waterfront BISTRO Crab Meat Lump Wild Caught Ready To Eat - 8 Oz
Crab Meat, Blue Swimming, Lump
Per 3 oz Serving: 80 calories; 0 g sat fat (0% DV); 270 mg sodium (12% DV); 0 g total sugars. Ready to eat. Wild caught. 100% money back guaranteed. Quality & satisfaction. Scan for more information. Responsible Choice. Product of Indonesia.
Serving size | 3 ONZ | ||
---|---|---|---|
Servings Per Container | 2.5 | ||
Amount Per Serving | (+) | ||
Calories | 80 | 200 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 0.5g | 1% | 2% | |
Saturated Fat 00 | 0% | 3% | |
Trans Fat 0 | |||
Cholesterol 100mg | 33% | 90% | |
Sodium 270mg | 12% | 31% | |
Potassium 270mg | 6% | 15% | |
Total Carbohydrate 0g | 0% | 0% | |
Dietary Fiber 0g | 0% | 0% | |
Total Sugars 0g | |||
Added Sugars 0g | |||
Protein 18g | (-) | (-) | |
Calcium | 4% | 10% | |
Iron | 2% | 8% | |
(-) Information is currently not available for this nutrient. | |||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Contains: Contains: crustacean shellfish (crab).,No hard shell fragments, maximum 15 pieces of soft shell. Please examine and remove any shells before using. Discard container after use.
Perishable. Keep refrigerated. Do not freeze. Consume within 2 days of opening.
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