FLOUR BLEND, RICE MILK, WATER, CANOLA OIL, EGG WHITES

Ian'sItalian Style Artisan-Cut CroutonsNo image

Italian Style Artisan-Cut Croutons

Name: Frifor food product database
Creator: Frifor

283 g

SEED OILSUltra-processedEggMilk

Description

Italian Style Artisan-Cut Croutons is a product in the category Dried Breads (Shelf Stable) produced by Ian's.

Ingredients

E415XANTHAN GUM
YEAST
ITALIAN SEASONING
ASCORBIC ACID

Nutrition

Macros

Density

Thermic

Energy

300 kcal45 kcal849 kcal

Per 100 gPer 15 gPer 283 g

Fat

10 g1.5 g28.3 g

Per 100 gPer 15 gPer 283 g

Saturated fat

0 g0 g0 g

Per 100 gPer 15 gPer 283 g

Carbohydrates

46.7 g7 g132.16 g

Per 100 gPer 15 gPer 283 g

Sugars

0 g0 g0 g

Per 100 gPer 15 gPer 283 g

Protein

6.67 g1 g18.88 g

Per 100 gPer 15 gPer 283 g

Fibre

0 g0 g0 g

Per 100 gPer 15 gPer 283 g

Salt

1.0825 g0.162 g3.06 g

Per 100 gPer 15 gPer 283 g

	Per 100 g	Per 15 g	Per 283 g
Energy	300 kcal	45 kcal	849 kcal
Fat	10 g	1.5 g	28.3 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	46.7 g	7 g	132.16 g
Sugars	0 g	0 g	0 g
Protein	6.67 g	1 g	18.88 g
Fibre	0 g	0 g	0 g
Salt	1.0825 g	0.162 g	3.06 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: xanthan gum, monocalcium phosphate
2.
Contains non-culinary ingredient: modified tapioca starch

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

30% fat

1.08% salt

30% fat

0.00% sugar

CSOD

62% carb

1.08% salt

This product is hyperpalatable.

This product is 30% calories from fat, 62% calories from carbohydrates and more than 1.08% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Rapeseed oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

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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