Calories in Trader Joes Japanese style fried rice with edamame, tofu and hijiki seaweed
250Calories
| Amount Per 1 cu | |||
| Calories | 250 Kcal (1047 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Saturated Fat | 1g | 5% | |
| Sodium | 450mg | 19% | |
| Total Carbs | 42g | 14% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 7g | 14% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 40mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 5.2, PointsPlus: 6, SmartPoints: 8
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
For dieters: FoodPoints value is 6
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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Eat brown rice to save your life . . .
A recent study showed that Americans who ate brown rice regularly had a 10% less risk of developing diabetes than those who eat white rice. Those who eat white rice regularly had a 20% more chance of developing diabetes than those who eat white rice only once a month. Bottom line - save the white rice for sushi if you must, but on a day-to-day basis, brown rice is best.
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Learn about the Trader Joe's brand
Trader Joe's claims the following for all products under the "Trader Joe's" brand name: The finest quality, natural ingredients. NO artificial flavors, colors or preservatives NO genetically modified ingredients NO MSG NO added Trans Fats
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Calcium chloride and waste reduction...
Calcium chloride is thought of as OK for your health, though some advise that it could cause slight stomach irritation. When used as an additive in products like jellies or cheeses, it causes the food to firm up. When used in tomato-based products it prevents disintegration. It also adds a tiny bit of saltiness without adding sodium. This additive is a by-product of The Solvay process. In this process, carbon dioxide is mixed with table salt and ammonia to create soda ash (or potash) and other products, like baking soda. One of the problems is that this process produces waste - a lot of waste. As a result of this and other technological advances, the last Solvay plant in the US closed in 1986. But the process continues in other parts of the world. While more and more calcium chloride is removed from the waste in settling ponds or dumped directly into the sea, the issue of what to do with this by-product is still relevant. By using calcium chloride as a food additive, manufacturers are actually reducing the amount of waste that is put back into the environment. Whether this is a "reuse" effort you want to be a part of is up to you . . .
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% RDI of Main Nutrition Facts
13%
of RDI* (250 calories) 129 g
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Cal: 12.5 %
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Fat: 7.7 %
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Carb: 14 %
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Prot: 14 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (69.7%)
- Fat (18.7%)
- Protein (11.6%)
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