TGI Fridays Mozzarella Sticks Value Size with Marinara Sauce, 30 oz
- H-E-B: $9.87 – $12.24 · in stock at 263 of 345 stores we track
- Walmart: $12.84 · in stock at 28 of 188 stores we track
- Cals
- 290
- Protein
- 11g
- Carbs
- 30g
- Fat
- 14g
per 3 pieces (96g)
Diets and labels it fits
Why it's vegetarian
Product contains dairy and eggs but no meat or fish. Ingredients: mozzarella cheese, egg whites, and no meat derivatives.
- low-moisture part-skim mozzarella cheese
- egg whites
Contains: Eggs, Gluten, Milk / Dairy, Wheat
Halal check: Doubtful (mashbooh). At least one ingredient could come from a non-halal source.
Nutrition Facts
7 servings per container
Serving size3 pieces (96g)
Amount per servingCalories290
% Daily Value*
- Total Fat 14g
- 18%
- Saturated Fat 4.5g
- 23%
- Trans Fat 0g
- Cholesterol 20mg
- 7%
- Sodium 540mg
- 23%
- Total Carbohydrate 30g
- 11%
- Dietary Fiber 1g
- 4%
- Total Sugars 1g
- Includes Added Sugars 0g
- 0%
- Protein 11g
- 22%
- Vitamin D 4mcg
- 20%
- Calcium 210mg
- 16%
- Iron 0.8mg
- 4%
- Potassium 100mg
- 2%
Net carbs (total carbs minus fiber and sugar alcohols): 29g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
cheese sticks: low-moisture part-skim mozzarella cheese (pasteurized milk, cultures, salt, enzymes), water, wheat flour, enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), soybean oil, modified food starch, contains less than 2% of salt, egg whites, dried garlic, dextrose, spices, leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate), nonfat milk, onion powder, caramel (color), paprika extract, sugar, yeast, yellow corn flour, sodium alginate, methylcellulose; marinara sauce: tomato puree (water, tomato paste), distilled white vinegar, corn syrup, high fructose corn syrup, salt, spices, garlic powder, onion powder, potassium sorbate and sodium benzoate as preservatives.
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