BROWN RICE SYRUP, RBGH-FREE BUTTER, PECANS, CAGE-FREE EGGS, SWEET RICE FLOUR

Whole Foods MarketPecan pieNo image

Pecan pie

Name: Frifor food product database
Creator: Frifor

624 g

Ultra-processedEggMilkNutsSoy

Description

Pecan pie is a product in the category Pies/Pastries - Sweet (Shelf Stable) produced by Whole Foods Market.

Sourced from world.openfoodfacts.org (ODbL).

Ingredients

E415XANTHAN GUM

Nutrition

Macros

Density

Thermic

Energy

436 kcal340.08 kcal2720.64 kcal

Per 100 gPer 78 gPer 624 g

Fat

26.9 g20.98 g167.86 g

Per 100 gPer 78 gPer 624 g

Saturated fat

10.3 g8.03 g64.27 g

Per 100 gPer 78 gPer 624 g

Carbohydrates

44.9 g35.02 g280.18 g

Per 100 gPer 78 gPer 624 g

Sugars

28.2 g22 g175.97 g

Per 100 gPer 78 gPer 624 g

Protein

3.85 g3 g24.02 g

Per 100 gPer 78 gPer 624 g

Fibre

1.3 g1.01 g8.11 g

Per 100 gPer 78 gPer 624 g

Salt

0.64 g0.499 g3.99 g

Per 100 gPer 78 gPer 624 g

	Per 100 g	Per 78 g	Per 624 g
Energy	436 kcal	340.08 kcal	2720.64 kcal
Fat	26.9 g	20.98 g	167.86 g
Saturated fat	10.3 g	8.03 g	64.27 g
Carbohydrates	44.9 g	35.02 g	280.18 g
Sugars	28.2 g	22 g	175.97 g
Protein	3.85 g	3 g	24.02 g
Fibre	1.3 g	1.01 g	8.11 g
Salt	0.64 g	0.499 g	3.99 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: monocalcium phosphate, xanthan gum

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

56% fat

0.64% salt

56% fat

26% sugar

CSOD

41% carb

0.64% salt

This product is hyperpalatable.

This product is 56% calories from fat, 41% calories from carbohydrates, 26% calories from sugar and more than 0.64% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

Pecan pie

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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