Hot shelly poke qbr, hot shelly
Ingredients
Quinoa brown rice 52.6% , water 23.7% , brown rice 11.8% , sushi vinegar 5.9% , red quinoa 3.0% , sriracha poke sauce 1.5% , COOKED SHRIMP 0.7% , avocado 0.4% , crabstick 0.2% , cucumber 0.1% , lettuce 0.0% , kale 0.0% , mango pickles 0.0% , mango 0.0% , sushi vinegar 0.0% , clover honey 0.0% , chili pepper 0.0% , sesame oil 0.0% , coriander leaf 0.0%
Nutrition · per 100 g
| Energy | 115 kcal |
| Fat | 1.9 g |
| Saturated fat | 0.38 g |
| Trans fat | 0 g |
| Cholesterol | 10 mg |
| Carbs | 19.9 g |
| Sugars | 8.4 g |
| Fiber | 1.1 g |
| Protein | 3.5 g |
| Salt | 1.4 g |
| Sodium | 556 mg |
| Calcium | 15 mg |
| Iron | 2.4 mg |
| Vitamin A | 0 µg |
| Vitamin C | 3.7 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.