Kung Pao Tempura Cauliflower
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 170 kcal | 9% |
| Total fat | 7.0 g | 9% |
| Saturated fat | 1.5 g | 8% |
| Total carbohydrate | 25.0 g | 9% |
| Total sugars | 9.0 g | — |
| Dietary fiber | 2.0 g | 7% |
| Protein | 3.0 g | 6% |
| Sodium | 0.36 g | 16% |
Open Food Facts, ODbL, record updated February 4, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cauliflower, water, tempura batter mix (rice flour, unbleached enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, leavening isodium bicarbonate, sodium acld pyrophosphatel, palm oil, monoglyceride, guar gum, riboflavin), soybean ol, kung pao sauce: water, sugar, soy sauce (water, soybean, wheat, salt), modifled cornstarch, pineapple juice concentrate, rice vinegar, tomato paste, sesame ol, ginger, spices, yeast extract, dried garlic, xanthan gum, contains soy, wheat,
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Allergens marked “read from the ingredients list” were found by Shelfpedia in the ingredients text above (U.S. major food allergens); Open Food Facts had not tagged them. Always check the label.
In its category
94% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen foods” →
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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