1 serving (150 grams) contains 200 calories, 2.0 grams of protein, 12.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
315.5 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 7.9 mg | 2% | |
| Sodium | 473.2 mg | 20% | |
| Total Carbohydrates | 31.5 g | 11% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 4.7 g | ||
| protein | 3.2 g | 6% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 31.5 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 473.2 mg | 10% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Maionese De Batata E Cenoura is a traditional Brazilian side dish made with mashed potatoes and carrots, blended into a creamy salad-like accompaniment. Often enriched with mayonnaise, lemon juice, and seasonings such as garlic, olive oil, and parsley, this dish is a staple at barbecues, festive gatherings, and family meals. The potatoes provide a satisfying base rich in potassium and fiber, while carrots add sweetness along with vitamins A and C. Its simple ingredients contribute to a versatile and comforting profile that complements grilled meats and fresh greens. While naturally low-fat when made without excessive mayonnaise, moderation is key as commercial mayonnaise can increase calorie and fat content. Maionese De Batata E Cenoura celebrates wholesome vegetables yet invites creativity in adjusting its richness for balanced nutrition. A beloved component of Brazilian cuisine, it’s both hearty and adaptable to taste preferences and nutritional goals.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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