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Food database and calorie counter Source: Member

Birds Eye

Garlic Baby Peas and Mushrooms

Nutrition Facts
Serving Size 3/4 cup (88g)
 
Amount Per Serving
Calories from Fat 20
Calories 80
 
% Daily Values*
Total Fat 2g 3%
  Saturated Fat -
Cholesterol -
Sodium 340mg 14%
Total Carbohydrate 12g 4%
  Dietary Fiber 3g 12%
  Sugars 4g  
Protein 4g  
 
Vitamin A 5% Vitamin C 10%
Calcium 2% Iron 4%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Information for this food was submitted to the FatSecret food database by member mrsjohnson0317 on 01 Feb 08.

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4%
of RDI*
(80 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (59%)
 
Fat (22%)
 
Protein (19%)
Carbohydrates, 12g (59%) Fat, 2g (22%) Protein, 4g (19%)
* Based on a RDI of 2000 calories

Photos

 

Nutrition summary:

Calories
80
Fat
2g
Carbs
12g
Protein
4g
There are 80 calories in a 3/4 cup serving of Birds Eye Garlic Baby Peas and Mushrooms.
Calorie breakdown: 22% fat, 59% carbs, 19% protein.

Related Mushrooms from Birds Eye:

Broccoli Florets, Onions, Mushrooms & Peppers
Steamfresh Garlic Baby Peas & Mushrooms

Related Peas from Birds Eye:

Baby Peas
Peas
Petite Peas
Steamfresh Sugar Snap Peas
Steamfresh Sweet Peas
Steamfresh Sweet Peas Singles
  find more birds eye peas products

Related Vegetables from Birds Eye:

Asian Medley Seasoned Vegetables
Asian Vegetables with Roasted Cashews
Baby Broccoli Florets
Baby Corn, Bean & Pea Mix
Baby Gold & White Corn
Baby Mixed Beans & Carrots
  find more birds eye vegetables products

Other Types of Mushrooms:

Mushrooms
Mushrooms (Drained Solids, Canned)
Mushroom Pieces and Stems
Portabella Mushrooms
Oyster Mushroom
Cooked Mushrooms (Fat Not Added in Cooking)
  view more mushrooms nutritional info

Other Types of Peas:

Green Peas
Snow or Sugar Snap Peas
Green Peas (Frozen)
Cooked Green Peas (Canned)
Low Sodium Green Peas (Canned)
Split Peas (Mature Seeds)
  view more peas nutritional info
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Recently Eaten By:

Aleavelle
on 09 July 2014
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on 05 May 2014

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