BROWN RICE FLOUR, WHOLE OATS, MILLED CANE SUGAR, EXPELLER PRESSED CANOLA OIL, WHOLE OAT FLOUR

AholdGranola Chips, Honey, HoneyNo image

Granola Chips, Honey, Honey

Name: Frifor food product database
Creator: Frifor

176 g

Ultra-processedGluten

Description

Ahold, Granola Chips, Honey, Honey is a product in the category Chips/Crisps/Snack Mixes - Natural/Extruded (Shelf Stable) produced by Ahold.

Ingredients

NATURAL FLAVOR
MIXED TOCOPHEROLS

Nutrition

Macros

Density

Thermic

Energy

333 kcal99.9 kcal586.08 kcal

Per 100 gPer 30 gPer 176 g

Fat

8.33 g2.5 g14.66 g

Per 100 gPer 30 gPer 176 g

Saturated fat

0 g0 g0 g

Per 100 gPer 30 gPer 176 g

Carbohydrates

70 g21 g123.2 g

Per 100 gPer 30 gPer 176 g

Sugars

20 g6 g35.2 g

Per 100 gPer 30 gPer 176 g

Protein

6.67 g2 g11.74 g

Per 100 gPer 30 gPer 176 g

Fibre

6.7 g2.01 g11.79 g

Per 100 gPer 30 gPer 176 g

Salt

0.4175 g0.125 g0.73 g

Per 100 gPer 30 gPer 176 g

	Per 100 g	Per 30 g	Per 176 g
Energy	333 kcal	99.9 kcal	586.08 kcal
Fat	8.33 g	2.5 g	14.66 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	70 g	21 g	123.2 g
Sugars	20 g	6 g	35.2 g
Protein	6.67 g	2 g	11.74 g
Fibre	6.7 g	2.01 g	11.79 g
Salt	0.4175 g	0.125 g	0.73 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additive: amaranth
2.
Contains flavouring: natural flavor
3.
Contains non-culinary ingredient: oat fiber

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

23% fat

0.42% salt

23% fat

24% sugar

CSOD

84% carb

0.42% salt

This product is hyperpalatable.

This product is 23% calories from fat and more than 24% calories from sugar.

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.

Granola Chips, Honey, Honey

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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