| Stonewall’s Jerky is animal-free, wheat free, microwavable and juicier and more flavorful than any other vegetable protein jerky product on the market. Stonewall’s Jerky is 100% certified GMO free, and contains no animal residues, sterols, antibiotics, hormones or nitrates. Stonewall’ all-natural jerky also contains no cholesterol, is low in saturated fat, and is a great source of calcium, iron and protein, all while matching the texture and taste of traditional jerky.
Ingredients:
defatted soy flour, purified water, autolyzed yeast, soybean oil, soy sauce ( water, wheat, soybeans, salt ), tomato powder, brown sugar, vinegar, paprika, onion, garlic, chili powder, mustard, karaya gum, potassium sorbate (a polyunsaturated fat used to preserve freshness)
Nutritional Information:
Packet Size: 8 oz (226g)
Serving Size 1.5 oz. (42g)
| ........Amount Per Serving |
% Daily Value |
| Calories |
165 |
|
| From Fat |
81 |
|
| Total Fat |
9g |
14% |
| Saturated Fat |
2g |
10% |
| Cholesterol |
0 mg |
0% |
| Sodium |
437 mg |
18% |
| Total Carbohydrate |
9g |
2% |
| Dietary Fiber |
3g |
12% |
| Sugars |
3g |
|
| Protein |
10g |
|
| Iron |
|
27% |
| Vitamin A |
|
0% |
| Vitamin C |
|
0% |
| Calcium |
|
16% |
Manufacturer:
Stonewall’s Jerky is manufactured by Lumen Foods, a division of Herbologics, Ltd, located in Lake Charles Louisiana. Lumen Foods was founded in 1986 by Greg Caton, a food technologist and author of, “The Lumen Book,” one of the most persuasive books written on the benefits of applied vegetarianism.
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The founding principle behind Lumen Foods is that, fundamentally, people should not eat animals, particularly when they have at their disposal products that look and taste like animal foods, are healthier, low in cost, are kinder to the environment, readily available, and easy to use.
Lumen Foods has sponsored a number of high profile research projects into the nutritional value of soy protein derivatives. The most famous of these projects is the University of Toronto study on cholesterol reduction, subsequently published in the New England Journal of Medicine (7/93). |
