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Gg Ylw Potatoes Chive & Dill - 16 OZ
Fresh yellow potatoes with chef-inspired seasonings. Ready to eat in 7 minutes. Certified 100% Idaho potatoes - Grown in Idaho. U.S No. 1 (3/4 inch min.). Mashed potatoes, minus the prep! Quality Pledge: Green Giant Fresh potatoes are selected by our growers to ensure consistent quality and freshness. potandon.com. Visit potandon.com to discover more innovative products! If you have any question or comments about our products call toll free 1-800-998-9996. Grown in Idaho. Certified 100% Idaho Potatoes. Produce of U.S.A. Packed in Idaho.
| Nutrition Facts | ||
| ||
| Amount per serving Calories140 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 4.5 Grams daily value 6 percentincludes Saturated Fat of 3 Grams daily value15percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 10 Milligrams daily value3percent, | ||
| Sodium 270 Milligrams daily value12percent, | ||
| Total Carbohydrate of 22 Grams daily value 8 percentincludes Dietary Fiber of 2 Grams daily value7percent, includes Total Sugars of 2 Grams includes 0 Grams of Added Sugars and daily value of 0percent | ||
| Protein 3 Grams | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 20 Milligrams Daily Value 2% | ||
| Iron 1.2 Milligrams Daily Value 6% | ||
| Potassium 630 Milligrams Daily Value 15% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: milk.
1. Cook: Microwave unopened bag upright on high for six minutes. Ovens may vary; cook time is approximate. 2. Mash: Smash-in bag using oven mitts until desired consistency is met. Contents will be hot. 3. Serve: Tear open, serve immediately. Watch out, steam will be hot. Refrigeration not required. Do not freeze. Potatoes store best at 40 degrees - 50 degrees F.
Potandon Produce LLC.
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