In a
Cornbread with Egg Substitute
(
(1 Piece Serving) ) there are about
86
calories out of which
9 calories come from fat. The total fat content of (1 Piece Serving) Cornbread with Egg Substitute is 0.95 g. Within the fat content, a Cornbread with Egg Substitute contains 0.41 g of saturated fat, 0 g of trans fat, 0.19 g of polyunsaturated fat and 0.26 g of monounsaturated fat.
To reduce the risk of heart diseases, it is best to consume items low in cholesterol and the cholesterol count in a
(1 Piece Serving)
Cornbread with Egg Substitute
is
2
mg.
A food item is considered high in fiber if the fiber content is over 5g. A
(1 Piece Serving)
Cornbread with Egg Substitute
contains about
1.4 g of fiber. Food items high in fiber are good and come with many health benefits. High fiber foods help in lowering cholesterol levels. Try to increase your daily fiber intake to at least 30 grams per day.
When reading the nutrition facts label also pay close attention to the sodium levels. It’s recommended to limit your daily sodium intake to 2000 mg or 2 grams per day. A single
(1 Piece Serving)
Cornbread with Egg Substitute
contains about
346 mg of sodium. Sodium causes the body to retain water and a low sodium diet helps in controlling high blood pressure and water build up. Any item containing less than 5 mg of sodium is considered a no sodium item and considered low sodium if the sodium content is below 140 mg per serving.
Carbohydrates are important for a healthy diet however, you must choose complex carbohydrates such as found in whole grain, pasta, lentils, brown rice, beans, fruits and vegetables, to maintain a good healthy diet. Total carbs in a
Cornbread with Egg Substitute
is
16 (g), 5% of daily value.
Sugar in a Cornbread with Egg Substitute is about 1.78 g and the amount of protein in a
Cornbread with Egg Substitute
is approximately
3.09
g.
Please refer to the nutrition facts label seen to the left for a full breakdown of complete nutrition found in a
Cornbread with Egg Substitute .
Download Nutrition Facts Label for Cornbread with Egg Substituteimage
FAQS Nutrition Facts about Cornbread with Egg Substitute - Serving Size: (1 Piece Serving)
How many calories in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 86 Calories per serving.
How many carbs in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 16g of carbohydrates
How much saturated fat is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains 0.41g of saturated fat
How much polyunsaturated fat is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains 0.19g of polyunsaturated fat
How much monounsaturated Fat is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 0.26g of monosaturated fat
How much cholesterol is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 2mg of cholesterol
How much sodium is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 346mg of sodium
How much potassium is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 0mg of potassium
How much dietary fiber is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 1.4g of dietary fiber
How much sugars is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute has 1.78g of sugars
How much protein is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 3.09g of protein
How much of Vitamin A is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 0% of Vitamin A
How much of Vitamin C is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 2% of Vitamin C
How much calcium is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 4% of calcium
How much Iron is in Cornbread with Egg Substitute?
Cornbread with Egg Substitute contains about 4% of iron
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |