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Starkist Extra Virgin Olive Oil Lemon Pepper Yellowfin - 2.6 OZ
Yellowfin Tuna, Wild Caught, in Extra Virgin Olive Oil, with Lemon Pepper
Gluten free. Soy free. GMO free. Single serve. Try Starkist E.V.O.O. on salads, pasta or straight out of the pouch, and taste the delicious E.V.O.O. difference. Omega 3 (Contains 140 mg of DHA & EPA omega - 3s). Dolphin safe. starkist.com. Questions or comments? Call 1-800-252-1587, Mon.-Fri. Refer to code number on pouch. Explore recipe ideas at StarKist.com. Also Try: Yellowfin Tuna in Extra Virgin Olive Oil; Pink Salmon in Extra Virgin Olive Oil; Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomato.
Ingredients
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Serving Size: 1pouch Servings Per Container: |
||
| Calories | Amount Per Serving
180 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 13g | 17% |
| Saturated Fat | Amount Per serving 2.5g | 12% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving 2g | |
| Monounsaturated Fat | Amount Per serving 8g | |
| Cholesterol | Amount Per serving 30mg | 10% |
| Sodium | Amount Per serving 380mg | 16% |
| Potassium | Amount Per serving 190mg | 4% |
| Total Carbohydrate | Amount Per serving 2g | 6% |
| Dietary Fiber | Amount Per serving 1g | 4% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 13g | 23% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 0% | |
| Iron | 4% | |
Yellowfin Tuna, Extra Virgin Olive Oil, Water, Contains 2% or Less of the Following: Lemon Juice, Lemon Puree, Garlic Powder, Onion Powder, Sugar, Salt, Black Pepper, Spices, Natural Flavors, Xanthan Gum, Turmeric (Color), Citric Acid.
Product Attributes
Kosher
Gluten Free
Warning
Contains: Contains: fish (tuna). Product may contain bones. Do not microwave.
Disclaimer
Product details/images for convenience only. Consult Product label for the most current and accurate information. We assume no liability for any inaccuracies/misstatements about Products listed on our website/app.
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