BREAD CRUMBS, DEHYDRATED ONION, SALT, HYDROLYZED CORN AND SOY PROTEIN, MALTODEXTRIN

IGAStuffing Mix, CornbreadNo image

Stuffing Mix, Cornbread

Name: Frifor food product database
Creator: Frifor

170 g

Ultra-processedCeleryGlutenSoy

Description

Stuffing Mix, Cornbread is a product in the category Baking/Cooking Mixes (Shelf Stable) produced by IGA.

Ingredients

MALTODEXTRIN
SPICE
E508POTASSIUM CHLORIDE
AUTOLYZED YEAST EXTRACT
E330CITRIC ACID
E631DISODIUM INOSINATE
DISODIUM GUANYLATE

Nutrition

Macros

Density

Thermic

Energy

393 kcal110.04 kcal668.1 kcal

Per 100 gPer 28 gPer 170 g

Fat

3.57 g1 g6.07 g

Per 100 gPer 28 gPer 170 g

Saturated fat

0 g0 g0 g

Per 100 gPer 28 gPer 170 g

Carbohydrates

71.4 g19.99 g121.38 g

Per 100 gPer 28 gPer 170 g

Sugars

7.14 g2 g12.14 g

Per 100 gPer 28 gPer 170 g

Protein

10.7 g3 g18.19 g

Per 100 gPer 28 gPer 170 g

Fibre

3.6 g1.01 g6.12 g

Per 100 gPer 28 gPer 170 g

Salt

3.65 g1.02 g6.21 g

Per 100 gPer 28 gPer 170 g

	Per 100 g	Per 28 g	Per 170 g
Energy	393 kcal	110.04 kcal	668.1 kcal
Fat	3.57 g	1 g	6.07 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	71.4 g	19.99 g	121.38 g
Sugars	7.14 g	2 g	12.14 g
Protein	10.7 g	3 g	18.19 g
Fibre	3.6 g	1.01 g	6.12 g
Salt	3.65 g	1.02 g	6.21 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: disodium guanylate, soy lecithin, disodium inosinate, annatto, color
2.
Contains non-culinary ingredients: hydrolyzed corn and soy protein, maltodextrin, autolyzed yeast extract

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

8.18% fat

3.65% salt

8.18% fat

7.27% sugar

CSOD

73% carb

3.65% salt

This product is hyperpalatable.

This product is 73% calories from carbohydrates and more than 3.65% 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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