GREEK YOGURT, ARTICHOKES HEARTS, OLIVE OIL, PARMESAN CHEESE, CULTURED DEXTROSE*

ZilksGreek Yogurt Dip, Artichoke, ParmesanNo image

Greek Yogurt Dip, Artichoke, Parmesan

Name: Frifor food product database
Creator: Frifor

340 g

Ultra-processedMilk

Description

Greek Yogurt Dip, Artichoke, Parmesan is a product in the category Dressings/Dips (Perishable) produced by Zilks.

Ingredients

NATURAL FLAVORINGS
E412GUAR GUM
SPICES

Nutrition

Macros

Density

Thermic

Energy

143 kcal40.04 kcal486.2 kcal

Per 100 gPer 28 gPer 340 g

Fat

10.7 g3 g36.38 g

Per 100 gPer 28 gPer 340 g

Saturated fat

3.57 g1 g12.14 g

Per 100 gPer 28 gPer 340 g

Carbohydrates

7.14 g2 g24.28 g

Per 100 gPer 28 gPer 340 g

Sugars

0 g0 g0 g

Per 100 gPer 28 gPer 340 g

Protein

7.14 g2 g24.28 g

Per 100 gPer 28 gPer 340 g

Fibre

0 g0 g0 g

Per 100 gPer 28 gPer 340 g

Salt

0.9825 g0.275 g3.34 g

Per 100 gPer 28 gPer 340 g

	Per 100 g	Per 28 g	Per 340 g
Energy	143 kcal	40.04 kcal	486.2 kcal
Fat	10.7 g	3 g	36.38 g
Saturated fat	3.57 g	1 g	12.14 g
Carbohydrates	7.14 g	2 g	24.28 g
Sugars	0 g	0 g	0 g
Protein	7.14 g	2 g	24.28 g
Fibre	0 g	0 g	0 g
Salt	0.9825 g	0.275 g	3.34 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains flavouring: natural flavorings
2.
Contains non-culinary ingredient: cultured dextrose*
3.
Contains cosmetic additive: guar gum

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

67% fat

0.98% salt

67% fat

0.00% sugar

CSOD

20% carb

0.98% salt

This product is hyperpalatable.

This product is 67% calories from fat and more than 0.98% 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.

Greek Yogurt Dip, Artichoke, Parmesan

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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