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Three Bean Salad
Picked at the peak of perfection. Our love for vegetables began over 100 years ago in Le Sueur, Minnesota. Today, our farmers still pick each crop at the peak of perfection. That's how we make our vegetables unforgettable. That's Green Giant. greengiant.com. how2recycle.info. Questions or Comments? 1-800-998-9996 visit us at greengiant.com Non BPA liner (can lining produced without the intentional addition of BPA).
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| Calories | Amount Per serving 130 | (-) Information is currently not available for this nutrient | ||||
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| Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Total Fat | Amount Per serving 0g | 0% | ||||
| Saturated Fat | Amount Per serving 0g | 0% | ||||
| Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
| Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
| Cholesterol | Amount Per serving 0mg | 0% | ||||
| Sodium | Amount Per serving 420mg | 18% | ||||
| Potassium | Amount Per serving 459mg | 10% | ||||
| Total Carbohydrate | Amount Per serving 27g | 10% | ||||
| Dietary Fiber | Amount Per serving 7g | 25% | ||||
| Total Sugars | Amount Per serving 10g | (-) Information is currently not available for this nutrient | ||||
| Added Sugars | Amount Per serving 9g | 18% | ||||
| Protein | Amount Per serving 6g | (-) Information is currently not available for this nutrient | ||||
| Calcium | Amount Per serving 68mg | 6% | ||||
| Iron | Amount Per serving 2mg | 10% | ||||
Kosher
Refrigerate until thoroughly chilled; serve. Refrigerate leftovers. Best if used by date on end of can
B&G Foods, Inc.
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Chemical Disclosure for Cookware
