| Food database and calorie counter |
|
Turkish Mixed Vegetables with Meat
|
Nutrition Facts
| Serving Size |
1 serving (75 g) |
Amount Per Serving
Calories
98
% Daily Values*
Total Fat
7.42g
10%
Saturated Fat
1.443g
7%
Trans Fat
0.12g
Polyunsaturated Fat
0.71g
Monounsaturated Fat
4.81g
Cholesterol
9mg
3%
Sodium
254mg
11%
Total Carbohydrate
5.57g
2%
Dietary Fiber
1.7g
6%
Sugars
2.14g
Protein
3.44g
Vitamin D
-
Calcium
29mg
2%
Iron
1.21mg
7%
Potassium
190mg
4%
Vitamin A
16mcg
2%
Vitamin C
14.5mg
16%
Last updated: 12 May 20 07:35 PM
|
Calorie Breakdown:
Carbohydrate (22%)
Fat (65%)
Protein (13%)
|
|
* Based on a RDI of 2000 calories
 Photos
|
|
Nutrition summary:
|
Calories
98
|
|
Fat
7.42g
|
|
Carbs
5.57g
|
|
Protein
3.44g
|
| There are 98 calories in 1 serving of Turkish Mixed Vegetables with Meat. |
| Calorie breakdown: 65% fat, 22% carbs, 13% protein. |
Common Serving Sizes:
Related Types of Veal:
Related Types of Mixed Vegetables:
|
Mixed Vegetables (Corn, Lima Beans, Peas, Green Beans, Carrots) (No Salt Added, Canned)
|
|
Mixed Vegetables (Drained Solids, Canned)
|
|
Mixed Vegetables (Frozen)
|
|
Mixed Vegetables (Without Salt, Frozen, Drained, Cooked, Boiled)
|
|
Mixed Vegetables (Solids and Liquids, Canned)
|
|
Cooked Mixed Vegetables (Corn, Lima Beans, Peas, Green Beans and Carrots)
|
| |
view more mixed vegetables nutritional info |
See Also:
You searched for "Turkish Mixed Vegetables with Meat". Did you mean:
|
|
|
Food Search
|
|
|
|
Other Recently Popular Foods:
|
Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen. Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners.
