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Nutritional Information |
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| Vermont
Fromage Blanc |
| Serving
Size |
2 oz (57 grams) |
|
| Servings
per Container |
4 |
|
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|
|
| Amount
per serving size |
Calories
- 30 |
Calories
from fat - 0 |
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|
|
| |
Amount
per Serving |
% Daily
Value |
| Total
Fat |
0 g |
0% |
| Saturated
Fat |
0 g |
0% |
| |
Trans Fat |
0 g |
|
| Cholesterol |
less
than 5 mg |
1% |
| Sodium |
100
mg |
4% |
| Total
Carbohydrate |
2 g |
1% |
| |
Dietary Fiber |
0 g |
0% |
| |
Sugars |
2 g |
|
| Protein |
5 g |
|
| Vitamin
A |
|
0% |
| Vitamin
C |
|
0% |
| Clacium |
|
10% |
| Iron |
|
0% |
| |
|
|
| PERCENT
DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
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| Ingredients
|
Pasteurized
skim milk, culture, enzymes, salt |
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|
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| Rennet
|
Microbial |
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|
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| Allergens
|
Contains Milk |
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This product is free from: egg, peanuts, tree nuts, fish, shellfish, soy and wheat |
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|
|
| Temperature
of Storage |
Keep
refrigerated between 35°F and 40°F |
|
|
|
| Vermont
Quark |
| Serving
Size |
2 oz (57 grams) |
|
| Servings
per Container |
4 |
|
| |
|
|
| Amount
per serving size |
Calories
- 80 |
Calories
from fat - 50 |
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|
|
| |
Amount
per Serving |
% Daily
Value |
| Total
Fat |
6 g |
9% |
| Saturated
Fat |
3 g |
17% |
| Cholesterol |
15
mg |
5% |
| Sodium |
80
mg |
3% |
| Total
Carbohydrate |
2 g |
1% |
| |
Dietary Fiber |
0 g |
0% |
| |
Sugars |
2 g |
|
| Protein |
5 g |
|
| Vitamin
A |
|
0% |
| Vitamin
C |
|
0% |
| Clacium |
|
8% |
| Iron |
|
0% |
| |
|
|
| PERCENT
DAILY VALUES ARE BASED ON A 2,000 CALORIE DIET
|
| |
|
|
| Ingredients
|
Pasteurized
milk, culture, enzymes, salt |
| |
|
|
| Storage
Temperature |
Keep
refrigerated between 35°F and 40°F |
| |
|
|
| |
|
