ENRICHED PASTA, CORN SYRUP SOLIDS, HYDROLYZED SOY PROTEIN, SALT, ONION POWDER

Best YetPasta & Sauce, ChickenNo image

Pasta & Sauce, Chicken

Name: Frifor food product database
Creator: Frifor

122 g

Ultra-processedGlutenSoy

Description

Pasta & Sauce, Chicken is a product in the category Dough Based Products / Meals - Not Ready to Eat - Savoury (Shelf Stable) produced by Best Yet.

Ingredients

HYDROLYZED SOY PROTEIN
RED BELL PEPPERS*
SPICES
E631DISODIUM INOSINATE
DISODIUM GUANYLATE
NATURAL FLAVORS

Nutrition

Macros

Density

Thermic

Energy

383 kcal229.8 kcal467.26 kcal

Per 100 gPer 60 gPer 122 g

Fat

2.5 g1.5 g3.05 g

Per 100 gPer 60 gPer 122 g

Saturated fat

0 g0 g0 g

Per 100 gPer 60 gPer 122 g

Carbohydrates

73.3 g43.98 g89.43 g

Per 100 gPer 60 gPer 122 g

Sugars

3.33 g2 g4.06 g

Per 100 gPer 60 gPer 122 g

Protein

13.3 g7.98 g16.23 g

Per 100 gPer 60 gPer 122 g

Fibre

1.7 g1.02 g2.07 g

Per 100 gPer 60 gPer 122 g

Salt

2.825 g1.7 g3.45 g

Per 100 gPer 60 gPer 122 g

	Per 100 g	Per 60 g	Per 122 g
Energy	383 kcal	229.8 kcal	467.26 kcal
Fat	2.5 g	1.5 g	3.05 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	73.3 g	43.98 g	89.43 g
Sugars	3.33 g	2 g	4.06 g
Protein	13.3 g	7.98 g	16.23 g
Fibre	1.7 g	1.02 g	2.07 g
Salt	2.825 g	1.7 g	3.45 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: disodium guanylate, disodium inosinate, for color
2.
Contains non-culinary ingredient: hydrolyzed soy protein
3.
Contains flavouring: natural flavors

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

5.87% fat

2.83% salt

5.87% fat

3.48% sugar

CSOD

77% carb

2.83% salt

This product is hyperpalatable.

This product is 77% calories from carbohydrates and more than 2.83% 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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