ENRICHED FLOUR, VEGETABLE SHORTENING, INVERT SUGAR, MALT EXTRACT, WATER

DuxCrackers, Original, OriginalNo image

Crackers, Original, Original

Name: Frifor food product database
Creator: Frifor

1.1 kg

Ultra-processedGlutenMilkSoy

Description

Crackers, Original, Original is a product in the category Biscuits/Cookies (Shelf Stable) produced by Dux.

Ingredients

VEGETABLE SHORTENING
MALT EXTRACT
YEAST
YEAST FOOD
AMYLOLYTIC ENZYMES

Nutrition

Macros

Density

Thermic

Energy

389 kcal70.02 kcal4298.45 kcal

Per 100 gPer 18 gPer 1.1 kg

Fat

8.33 g1.5 g92.05 g

Per 100 gPer 18 gPer 1.1 kg

Saturated fat

0 g0 g0 g

Per 100 gPer 18 gPer 1.1 kg

Carbohydrates

72.2 g13 g797.81 g

Per 100 gPer 18 gPer 1.1 kg

Sugars

0 g0 g0 g

Per 100 gPer 18 gPer 1.1 kg

Protein

11.1 g2 g122.66 g

Per 100 gPer 18 gPer 1.1 kg

Fibre

0 g0 g0 g

Per 100 gPer 18 gPer 1.1 kg

Salt

1.39 g0.25 g15.36 g

Per 100 gPer 18 gPer 1.1 kg

	Per 100 g	Per 18 g	Per 1.1 kg
Energy	389 kcal	70.02 kcal	4298.45 kcal
Fat	8.33 g	1.5 g	92.05 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	72.2 g	13 g	797.81 g
Sugars	0 g	0 g	0 g
Protein	11.1 g	2 g	122.66 g
Fibre	0 g	0 g	0 g
Salt	1.39 g	0.25 g	15.36 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: lecithin, emulsifier, monocalcium phosphate
2.
Contains non-culinary ingredient: invert sugar

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

19% fat

1.39% salt

19% fat

0.00% sugar

CSOD

74% carb

1.39% salt

This product is hyperpalatable.

This product is 74% calories from carbohydrates and more than 1.39% 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.

Crackers, Original, Original

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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