Ingredient, Vegetable fiber, Sugar, Broad bean protein, Thickeners

Brødmix

Name: Frifor food product database
Creator: Frifor

460 g

Ultra-processedGluten

Description

Brødmix is a product in the category Baking/Cooking Mixes (Shelf Stable) produced in Sweden by Semper. Producer description: Sempers glutenfrie brødmiks gjør bakverket enkelt. Ingen elting, tilsett kun gjær, vann og olje. På en og en halv time har du godt, nybakt brød. Miksen har høyt fiberinnhold, er laktosefri og vegans, og kan brukes på mange måter. Hva med nystekte rundstykker eller et lunt grytebrød? 460gFODMAP-vennlig, glutenfritt, laktosefri og med høyt fiberinnhold.

Ingredients

Broad bean protein

Nutrition

Macros

Density

Thermic

Energy

341 kcal1568.6 kcal

Per 100 gPer 460 g

Fat

1.2 g5.52 g

Per 100 gPer 460 g

Saturated fat

0.3 g1.38 g

Per 100 gPer 460 g

Carbohydrates

76 g349.6 g

Per 100 gPer 460 g

Sugars

2.7 g12.42 g

Per 100 gPer 460 g

Protein

2.5 g11.5 g

Per 100 gPer 460 g

Fibre

8 g36.8 g

Per 100 gPer 460 g

Salt

2 g9.2 g

Per 100 gPer 460 g

	Per 100 g	Per 460 g
Energy	341 kcal	1568.6 kcal
Fat	1.2 g	5.52 g
Saturated fat	0.3 g	1.38 g
Carbohydrates	76 g	349.6 g
Sugars	2.7 g	12.42 g
Protein	2.5 g	11.5 g
Fibre	8 g	36.8 g
Salt	2 g	9.2 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredient: veg. fiber
2.
Contains cosmetic additives: xantangummi, fortykningsmidler, hydroksypropylmetylcellulose

Allergens

Gluten: oats, wheat

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

3.17% fat

2.00% salt

3.17% fat

3.17% sugar

CSOD

89% carb

2.00% salt

This product is hyperpalatable.

This product is 89% calories from carbohydrates and more than 2.00% 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.

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