Tuna Salad With Vegetables - 165 calories
Manufacturer Topline Automotive Engineering, Inc
Product Information and Ingredients
Tuna Salad With Vegetables is manufactured by Topline Automotive Engineering, Inc with a suggested serving size of 3 ONZ (85 g) and 165 calories per serving. The nutritional value of a suggested serving of tuna salad with vegetables includes 16 mg of cholesterol, 0 mg of sodium, 6 grams of carbohydrates, 1 grams of dietary fiber, 2 grams of sugar and 4 grams of proteins.
The product's manufacturer code is UPC: 8410111933807.
Calories from fat: a total of 76.36% of the total calories in this suggested serving come from fat. Try to consume less than 10 percent of daily calories from saturated fats.
Ingredient List
- Mix Of Vegetables (43%): Potato
- Carrot
- Peas
- Pepper
- Pickles And Olives; Sauce (39%): Water
- Sunflower Oil
- Vinegar
- Sugar
- Salt
- Modified Corn Starch
- Egg Yolk Powder
- Polysorbate 60
- Guar Gum
- Xanthan Gum
- Natural Flavors And Tuna (18%)
Nutrition Facts
Serving Size 3 ONZ (85 g)
| Amount Per Serving | ||
|---|---|---|
| Calories 165 | Calories from Fat 126 | |
| % Daily Value* | ||
| Total Fat 14g | 18% | |
| Saturated Fat 2g | 9% | |
| Trans Fat 0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 0mg | 0% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 1g | 3% | |
| Sugars 2g | ||
| Protein 4g | ||
| Vitamin A 2% | Vitamin C 2% |
| Calcium 1% | Iron 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Facts
Serving Size 100g (about 3.52 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 194 | Calories from Fat 148 | |
| % Daily Value* | ||
| Total Fat 16.5g | 22% | |
| Saturated Fat 2.4g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 19mg | 5% | |
| Sodium 329mg | 12% | |
| Total Carbohydrate 7.1g | 2% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 2g | ||
| Protein 5g | ||
| Vitamin A 2% | Vitamin C 2% |
| Calcium 2% | Iron 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Salad With Vegetables Nutritional Value
| Nutrient | Suggested Serving 3 ONZ (85 g) | Standard Serving 100g |
|---|---|---|
| Energy | 165 kcal (7%) | 194 kcal (8%) |
| Protein | 4 g (7%) | 4.71 g (8%) |
| Total Lipid (fat) | 14 g (18%) | 16.47 g (22%) |
| Carbohydrate, By Difference | 6 g (2%) | 7.06 g (2%) |
| Fiber, Total Dietary | 1 g (3%) | 1.2 g (4%) |
| Sugars, Total | 2 g (7%) | 2.35 g (8%) |
| Calcium, Ca | 20 mg (1%) | 24 mg (2%) |
| Iron, Fe | 0.72 mg (3%) | 0.85 mg (4%) |
| Sodium, Na | 280 mg (10%) | 329 mg (12%) |
| Vitamin C, Total Ascorbic Acid | 1.2 mg (2%) | 1.4 mg (2%) |
| Vitamin A, Iu | 100 IU (2%) | 118 IU (2%) |
| Fatty Acids, Total Saturated | 2 g (9%) | 2.35 g (10%) |
| Fatty Acids, Total Trans | 0 g (0%) | 0 g (0%) |
| Cholesterol | 16 mg (5%) | 19 mg (5%) |
Calories Burn off Time
How long would it take to burn off Topline Automotive Engineering, Inc Tuna Salad With Vegetables with 165 calories? A brisk walk for 36 minutes, jogging for 17 minutes, or hiking for 28 minutes will help your burn off the calories in tuna salad with vegetables.
Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.
| Physical Activity | Burn Off Time |
|---|---|
| Bicycling - 10 mph or less | 34 minutes |
| Dancing | 30 minutes |
| Golfing | 30 minutes |
| Hiking | 28 minutes |
| Light Gardening | 30 minutes |
| Stretching | 55 minutes |
| Walking - 3.5 mph | 36 minutes |
| Weight Training - light workout | 46 minutes |
| Aerobics | 21 minutes |
| Basketball | 23 minutes |
| Bicycling - 10 mph or more | 17 minutes |
| Running - 5 mph | 17 minutes |
| Swimming | 19 minutes |
| Walking - 4.5 mph | 22 minutes |
| Weight Training - vigorous workout | 23 minutes |
Footnotes
Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.
Dietary Recommendations
A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:
- Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
- A variety of whole fruits
- Grains with at least half of which are whole grains
- Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
- Protein foods, including seafood, lean meats and poultry, eggs and nuts
- Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium