Bove's of Vermont Pasta Sauce, All Natural Sweet Red Pepper

 
Nutrition Facts Label for Bove's of Vermont Pasta Sauce, All Natural Sweet Red Pepper
 
 
About The Charts and Nutrition Facts
 
  • For accuracy, the calorie chart and fat chart are based on the biggest serving size available.
     
  • These nutrition facts came directly from the USDA or manufacturer/restaurant.
     
  • If you're using a calorie counter, remember that Fat, Carbs, and Protein calories are just close estimations based on the Atwater factors:
     
    Fat: 9 cal/g   Carb: 4 cal/g   Protein: 4 cal/g
     
  • Percent Daily Values are based on a 2,000 calorie diet. Please remember this when using this information to make healthy food choices for your diet.
     

Serving Size:

Calories - Total Calorie count at this serving size: 110 Calories. The calorie chart below shows the breakdown for Fat, Carbs, and Protein. In this case, Calories from Fat = 25, Calories from Protein = 8, and Calories from Carbohydrate = 28.

Calorie Chart for Bove's of Vermont Pasta Sauce, All Natural Sweet Red Pepper
   *Fat/Carb/Pro calories based on the Atwater (9/4/4) calculations.
 

Fat - One serving has 2.5 grams of Total Fat. This is made up of 1 gram of Saturated Fat and unfortunately the Trans Fat amount was not listed for this food. The rest of the Fat (1.5 grams) is unaccounted for.

Fat Gram Chart for Bove's of Vermont Pasta Sauce, All Natural Sweet Red Pepper

Cholesterol - One serving has 5 mg of Cholesterol.

Carbohydrates - Total Carb count for one serving: 7 grams. Sugar: Unknown, Fiber: 2 grams, and Net Carbs: 5 grams (helpful to know if you're counting carbs).

Protein - At this serving size you'll get 2 grams of Protein per serving.

Minerals - At this serving size Iron is 0.72 mg, however this food doesn't contain a significant amount of Calcium. In addition, this serving size contains 290 mg of Sodium.

Vitamins - This food has both Vitamin A and Vitamin C. One serving contains 2000 International Units of Vitamin A and 36 mg of Vitamin C.
 
 

 
 
 
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