Laverbread On Nutrition Facts: Calories, Macros & Health Benefits

Summary: Laverbread On contains 220 calories, 6g protein, 28g carbs, and 9g fat per one slice (120g). It is a source of saturated fat, sodium, iron.

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Laverbread On - nutrition facts and calorie information

Nutrition Facts — one slice (120g)

28.0g
Carbs
6.0g
Protein
9.0g
Fat
NutrientAmount% Daily Value
Calories220 kcal11%
Protein6.0g12%
Carbohydrates28.0g10%
Total Fat9.0g12%
Fiber3.5g12%
Sugar2.0g--
Saturated Fat4.5g22%
Cholesterol20.0mg7%
Sodium450.0mg20%
Potassium3.0mg0%
Calcium35.0mg3%
Iron220.0mg1222%
Magnesium1.2mg0%
Zinc120.0mg1091%
Vitamin C0.20mg0%
Vitamin A0.15mcg0%
Vitamin B61.8mg106%
Vitamin B120.10mcg4%
Folate30.0mcg8%
Vitamin E1.0mg7%
Vitamin K0.50mcg0%
Phosphorus80.0mg6%

Is Laverbread On Good for You?

Laverbread On provides 220 calories per one slice (120g) with 6g protein, 28g carbohydrates, and 9g fat. It is a source of saturated fat (22% dv), sodium (20% dv), iron (1222% dv).

Welsh laver seaweed puree served on buttered sourdough toast, often with lemon

Key Health Benefits of Laverbread On

How to Track Laverbread On Nutrition with Gram

Use Gram to log laverbread on and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in laverbread on?

Laverbread On contains 220 calories per one slice (120g).

How much protein is in laverbread on?

Laverbread On provides 6g of protein per one slice (120g).

How many carbs are in laverbread on?

Laverbread On has 28g of carbohydrates per one slice (120g).

Is laverbread on good for tracking nutrition?

Yes. Laverbread On can be logged by calories, macros, and micronutrients in the Gram app.

How should I use laverbread on in a meal plan?

Use Laverbread On as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track laverbread on and thousands of other foods with the Gram app.

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