BUCKWHEAT FLOUR, WHOLE OAT FLOUR, WHEY PROTEIN ISOLATE, WHEAT GLUTEN, WHOLE BUCKWHEAT FLOUR

P28Pancake Dry Mix, Buttermilk BuckwheatNo image

Pancake Dry Mix, Buttermilk Buckwheat

Name: Frifor food product database
Creator: Frifor

453 g

Ultra-processedGlutenMilkSoy

Description

Pancake Dry Mix, Buttermilk Buckwheat is a product in the category Baking/Cooking Mixes (Shelf Stable) produced by P28.

Ingredients

NATURAL FLAVORS
E341MONOCALCIUM PHOSPHATE
SODIUM BICARBONATE

Nutrition

Macros

Density

Thermic

Energy

356 kcal160.2 kcal1612.68 kcal

Per 100 gPer 45 gPer 453 g

Fat

4.44 g2 g20.11 g

Per 100 gPer 45 gPer 453 g

Saturated fat

0 g0 g0 g

Per 100 gPer 45 gPer 453 g

Carbohydrates

44.5 g20.03 g201.59 g

Per 100 gPer 45 gPer 453 g

Sugars

4.44 g2 g20.11 g

Per 100 gPer 45 gPer 453 g

Protein

31.1 g14 g140.88 g

Per 100 gPer 45 gPer 453 g

Fibre

4.4 g1.98 g19.93 g

Per 100 gPer 45 gPer 453 g

Salt

2.2775 g1.02 g10.32 g

Per 100 gPer 45 gPer 453 g

	Per 100 g	Per 45 g	Per 453 g
Energy	356 kcal	160.2 kcal	1612.68 kcal
Fat	4.44 g	2 g	20.11 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	44.5 g	20.03 g	201.59 g
Sugars	4.44 g	2 g	20.11 g
Protein	31.1 g	14 g	140.88 g
Fibre	4.4 g	1.98 g	19.93 g
Salt	2.2775 g	1.02 g	10.32 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: monocalcium phosphate, soy lecithin
2.
Contains flavouring: natural flavors
3.
Contains non-culinary ingredients: whey protein isolate, whey protein, wheat gluten

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

11% fat

2.28% salt

11% fat

4.99% sugar

CSOD

50% carb

2.28% salt

This product is hyperpalatable.

This product is 50% calories from carbohydrates and more than 2.28% 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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