CORN MEAL, VEGETABLE OIL, WHEY, CORN STARCH, CHEDDAR CHEESE

Erwin'sCheese PuffsNo image

Cheese Puffs

Name: Frifor food product database
Creator: Frifor

340 g

Ultra-processedMilk

Description

Cheese Puffs is a product in the category Doodles/ Puffs produced by Erwin's.

Ingredients

MALTODEXTRIN
NATURAL AND ARTIFICIAL FLAVOR
MONOSODIUM GLUTAMATE
YELLOW 5
YELLOW 6
YELLOW 5 LAKE

Nutrition

Macros

Density

Thermic

Energy

500 kcal140 kcal1700 kcal

Per 100 gPer 28 gPer 340 g

Fat

28.6 g8.01 g97.24 g

Per 100 gPer 28 gPer 340 g

Saturated fat

5.36 g1.5 g18.22 g

Per 100 gPer 28 gPer 340 g

Carbohydrates

50 g14 g170 g

Per 100 gPer 28 gPer 340 g

Sugars

7.14 g2 g24.28 g

Per 100 gPer 28 gPer 340 g

Protein

7.14 g2 g24.28 g

Per 100 gPer 28 gPer 340 g

Fibre

3.6 g1.01 g12.24 g

Per 100 gPer 28 gPer 340 g

Salt

2.95 g0.826 g10.03 g

Per 100 gPer 28 gPer 340 g

	Per 100 g	Per 28 g	Per 340 g
Energy	500 kcal	140 kcal	1700 kcal
Fat	28.6 g	8.01 g	97.24 g
Saturated fat	5.36 g	1.5 g	18.22 g
Carbohydrates	50 g	14 g	170 g
Sugars	7.14 g	2 g	24.28 g
Protein	7.14 g	2 g	24.28 g
Fibre	3.6 g	1.01 g	12.24 g
Salt	2.95 g	0.826 g	10.03 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: yellow 6, monosodium glutamate, yellow 5 lake
2.
Contains non-culinary ingredient: maltodextrin
3.
Contains flavouring: natural and artificial flavor

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

51% fat

2.95% salt

51% fat

5.71% sugar

CSOD

40% carb

2.95% salt

This product is hyperpalatable.

This product is 51% calories from fat and more than 2.95% 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.

Cheese Puffs

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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