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Goya Paella - 19 Oz
No High Fructose Corn Syrup Learn more about dietary restrictions
3 easy steps. 30 minutes to cook. 8 - 1/2 cup servings. A classic Spanish dish made with Valencia type rice!
Per Serving: 210 calories; 1 g sat fat (5% DV); 620 mg sodium (27% DV); 1 g sugar. New! 3 Easy steps. 30 Minutes to cook. 8 - 1/2 cup servings. A classic Spanish dish made with Valencia type rice! www.goya.com.
| Nutrition Facts | ||
| ||
| Amount per serving Calories210 | ||
| % 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 6 Grams daily value 8 percentincludes Saturated Fat of 1 Grams daily value5percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 10 Milligrams daily value3percent, | ||
| Sodium 620 Milligrams daily value27percent, | ||
| Total Carbohydrate of 34 Grams daily value 12 percentincludes Dietary Fiber of 1 Grams daily value4percent, includes Total Sugars of 1 Grams includes 0 Grams of Added Sugars and daily value of 0percent | ||
| Protein 5 Grams | ||
| Vitamin D 1 Micrograms Daily Value 6% | ||
| Calcium 47 Milligrams Daily Value 4% | ||
| Iron 5 Milligrams Daily Value 30% | ||
| Potassium 380 Milligrams Daily Value 8% | ||
| * 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. |
Paella Rice Package Ingredients: Short Grain Rice, Chicken Flavor (Salt, Monosodium Glutamate, Sugar, Yeast Extract, Maltodextrin, Granulated Onion, Chicken Fat, Natural Flavor, Silicon Dioxide as Anticaking Agent, Granulated Garlic, Spices and Parsley), Dehydrated Onion, Granulated Garlic, Salt, Silicon Dioxide as Anticaking Agent, Yellow 5 and Annatto. Seafood Can Ingredients: Seafood (Squid, Hake, Mussels, Cockles), Water, Peas, Sunflower Oil, Onion, Sweet Pepper, Tomato, Lemon, Salt, Paprika, Oleoresin, Spices.
Warning
Contains: fish.
About the Producer
Goya Foods, Inc.
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