Eggs · SOURCE-BASED NUTRITION
Reddi Wip Fat Free Whipped Topping nutrition facts
SR Legacy
Reddi Wip Fat Free Whipped Topping. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Reddi Wip Fat Free Whipped Topping nutrition
Reddi Wip Fat Free Whipped Topping is a eggs food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 149 kcal | — |
| Protein | 3 g | 6% |
| Carbohydrate, by difference | 25 g | 9.1% |
| Total lipid (fat) | 5 g | 6.4% |
| Fiber, total dietary | 0.4 g | 1.4% |
| Total Sugars | 16 g | — |
| Fatty acids, total saturated | 2.87 g | 14.4% |
| Cholesterol | 16 mg | 5.3% |
| Sodium, Na | 72 mg | 3.1% |
| Potassium, K | 108 mg | 2.3% |
| Calcium, Ca | 108 mg | 8.3% |
| Iron, Fe | 0.03 mg | 0.2% |
| Magnesium, Mg | 8 mg | 1.9% |
| Phosphorus, P | 68 mg | 5.4% |
| Zinc, Zn | 0.31 mg | 2.8% |
| Copper, Cu | 0.02 mg | 2.1% |
| Selenium, Se | 3 µg | 5.5% |
| Vitamin A, RAE | 49 µg | 5.4% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin D (D2 + D3) | 0 µg | 0% |
| Vitamin E (alpha-tocopherol) | 0.09 mg | 0.6% |
| Vitamin K (phylloquinone) | 0.3 µg | 0.3% |
| Thiamin | 0.15 mg | 12.3% |
| Riboflavin | 0.62 mg | 47.6% |
| Niacin | 0.36 mg | 2.3% |
| Vitamin B-6 | 0.12 mg | 7.2% |
| Folate, DFE | 17 µg | 4.3% |
| Vitamin B-12 | 1.48 µg | 61.7% |
| Choline, total | 0 mg | 0% |
| Alcohol, ethyl | 0 g | — |
| Ash | 0.56 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 9 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 1.25 g | — |
| Fatty acids, total polyunsaturated | 0.3 g | — |
| Folate, food | 17 µg | — |
| Folate, total | 17 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 0 µg | — |
| Lycopene | 0 µg | — |
| MUFA 16:1 | 0 g | — |
| MUFA 18:1 | 1.25 g | — |
| MUFA 20:1 | 0 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.19 g | — |
| PUFA 18:3 | 0.12 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 48 µg | — |
| SFA 10:0 | 0.12 g | — |
| SFA 12:0 | 0.12 g | — |
| SFA 14:0 | 0.46 g | — |
| SFA 16:0 | 1.28 g | — |
| SFA 18:0 | 0.56 g | — |
| SFA 4:0 | 0.12 g | — |
| SFA 6:0 | 0.12 g | — |
| SFA 8:0 | 0.12 g | — |
| Theobromine | 0 mg | — |
| Vitamin A, IU | 175 iu | — |
| Vitamin E, added | 0 mg | — |
| Water | 66.4 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin B12 (61.7% DV), Riboflavin (B2) (47.6% DV) and Thiamin (B1) (12.3% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 1.48 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.62 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.15 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin B12
This amount provides 1.48 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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