MECHANICALLY SEPARATED CHICKEN, WATER, PORK, SALT, CORN SYRUP SOLIDS

Red Hot LinksNo image

Red Hot Links

Name: Frifor food product database
Creator: Frifor

Ultra-processed

Description

Red Hot Links is a product in the category Mixed Species Sausages - Prepared/Processed.

Ingredients

MODIFIED FOOD STARCH2%
SPICES2%
FLAVORINGS2%
SODIUM PHOSPHATE2%
SMOKE FLAVORING2%
E326POTASSIUM LACTATE2%
E261POTASSIUM ACETATE2%
SODIUM DIACETATE2%
MONOSODIUM GLUTAMATE2%
E270LACTIC ACID2%
E316SODIUM ERYTHORBATE2%
SODIUM NITRITE2%
RED NO. 32%
RED NO. 402%

Nutrition

Macros

Density

Thermic

Energy

250 kcal140 kcal

Per 100 gPer 56 g

Fat

19.6 g10.98 g

Per 100 gPer 56 g

Saturated fat

4.46 g2.5 g

Per 100 gPer 56 g

Carbohydrates

5.36 g3 g

Per 100 gPer 56 g

Sugars

1.79 g1 g

Per 100 gPer 56 g

Protein

12.5 g7 g

Per 100 gPer 56 g

Fibre

0 g0 g

Per 100 gPer 56 g

Salt

2.1875 g1.23 g

Per 100 gPer 56 g

	Per 100 g	Per 56 g
Energy	250 kcal	140 kcal
Fat	19.6 g	10.98 g
Saturated fat	4.46 g	2.5 g
Carbohydrates	5.36 g	3 g
Sugars	1.79 g	1 g
Protein	12.5 g	7 g
Fibre	0 g	0 g
Salt	2.1875 g	1.23 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredients: dextrose, modified food starch, mechanically separated chicken
2.
Contains cosmetic additives: monosodium glutamate, red no. 3, red no. 40
3.
Contains flavourings: smoke flavoring, flavouring

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

71% fat

2.19% salt

71% fat

2.86% sugar

CSOD

8.58% carb

2.19% salt

This product is hyperpalatable.

This product is 71% calories from fat and more than 2.19% 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.

Red Hot Links

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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