Calico Beans

Nutrition Facts
Serving Size 3 OZ
Calories 212
    Calories from Fat 29

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet.
Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 3.2g
5%
Tot. Carb. 35.4g
27%
  Sat. Fat 1g
5%
  Dietary Fiber 7.2g
29%
  Trans Fat 0.1g
 
  Sugars 13.3g
 
Cholesterol 11.9mg
4%
Protein 11.9g
 
Sodium 344.3mg
14%
 
 
A-IU   2%
  • Vit C   2%
  • Calc   6%
  • Iron   17%
  • Fat-T   5%
  • Fat-S   5%
  • INGREDIENTS:  VEGETARIAN BAKED BEANS (Beans, Water, Sugar, Brown Sugar, Corn Syrup, Salt, Modified Food Starch, Dextrose, Spice, Caramel Coloring, Onion Powder, Garlic Powder, Liquid Smoke, Whey, Hydrolyzed Soy Protein, Natural Flavorings), KIDNEY BEANS (PREPARED DARK RED KIDNEY BEANS, WATER, SUGAR, SALT, CALCIUM CHLORIDE (FIRMING AGENT), DISODIUM EDTA (FOR COLOR RETENTION)), BEANS BUTTER CN, Ground Beef/Turkey (Ground Turkey (Pure, boneless ground turkey dark meat.), GROUND BEEF, WATER, Beef Base (Roasted Beef and Beef Stock, Hydrolyzed Soy Protein, Salt, Beef Type Flavor (Hydrolyzed Soy Protein, Dextrose, Flavor), Corn Starch, Sugar, Caramel Color, Flavorings, Maltodextrin, Contains 2% or Less of Corn Syrup Solids, Natural Flavor, Hydrolyzed Soy Corn Protein, Disodium Inosinate, Disodium Guanylate, Autolyzed Yeast Extract, Thiamine Hydrochloride, Lactic Acid, Beef Extract, Calcium Lactate, Xanthan Gum, Sodium Phosphate, Grill Flavor (from Vegetable Oil).)), PACKER BROWN SUGAR, KETCHUP (Tomato Concentrate made from Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup. Corn Syrup, Salt, Onion Powder, Spice, Natural Flavoring), VP Onion Diced (YELLOW ONIONS), BACON (Bacon. Cured with Water, Salt, Sugar, Sodium Phosphate, Sodium Ascorbate (Vitamin C), Sodium Nitrate), Mustard (Water, Distilled Vinegar, Mustard Seed, Salt, Mustard Bran, Turmeric, Paprika, Natural Flavors.), UNSULPHURED MOLASSES (Light-Unsulphured Molasses), WHITE VINEGAR (Select Grain Alcohol, Diluted with Water to a Uniform Pickling and Table Strength of 5% Acidity)
    ALLERGENS:  Soy Beans
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