Food database and calorie counter Source: Member

Green Giant

Broccoli & White Cheddar Cheese Sauce

Nutrition Facts
Serving Size 3/4 cup (112g)
 
Amount Per Serving
Calories from Fat 18
Calories 60
 
% Daily Values*
Total Fat 2g 3%
  Saturated Fat 0.5g 2%
Cholesterol 5mg 2%
Sodium 470mg 20%
Total Carbohydrate 8g 3%
  Dietary Fiber 1g 4%
  Sugars 4g  
Protein 2g  
 
Vitamin A - Vitamin C -
Calcium - Iron -
*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 kynikki on 03 Jan 08.

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3%
of RDI*
(60 calories)
3% of RDI
Calorie Breakdown:
 
Carbohydrate (55%)
 
Fat (31%)
 
Protein (14%)
Carbohydrates, 8g (55%) Fat, 2g (31%) Protein, 2g (14%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
60
Fat
2g
Carbs
8g
Protein
2g
There are 60 calories in a 3/4 cup serving of Green Giant Broccoli & White Cheddar Cheese Sauce.
Calorie breakdown: 31% fat, 55% carbs, 14% protein.

Related Broccoli from Green Giant:

100% Natural Valley Fresh Steamers Broccoli Florets
Broccoli & Baby Slim Carrots with Garlic Butter
Broccoli & Carrots with Garlic and Herbs
Broccoli & Cauliflower Medley
Broccoli & Cheese Sauce
Broccoli & Three Cheese Sauce
  find more green giant broccoli products

Related Vegetables from Green Giant:

Alfredo Vegetables
Antioxidant Blend Vegetables
Asparagus Spears
Baby Blend Mixed Vegetables
Baby Brussels Sprouts & Butter Sauce
Baby Cut Carrots Snack Pack
  find more green giant vegetables products

Other Types of Broccoli:

Broccoli
Cooked Broccoli (Fat Not Added in Cooking)
Broccoli Raab
Broccoli Flower Clusters
Chinese Broccoli (Cooked)
Broccoli (Spears, Frozen)
  view more broccoli nutritional info

Other Types of Vegetables:

Lettuce
Red Tomatoes
Carrots
Spinach
Mushrooms
Onions
  view more vegetables nutritional info
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Recently Eaten By:

fdebert
on 13 October 2014
Goca
on 06 May 2014
kimberlydawnrees
on 03 October 2013
Lber0366
on 29 May 2013

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