ENRICHED WHEAT FLOUR, MALTED BARLEY, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE

ShopriteItalian Style Bread CrumbsNo image

Italian Style Bread Crumbs

Name: Frifor food product database
Creator: Frifor

425 g

Ultra-processedGlutenMilkSesameSoy

Description

Shoprite, Italian Style Bread Crumbs is a product in the category Dried Breads (Shelf Stable) produced by Shoprite.

Ingredients

E375NIACIN
FERROUS SULFATE
THIAMINE MONONITRATE
RIBOFLAVIN
FOLIC ACID
YEAST
SESAME AND
E270LACTIC ACID
SOY LECITHIN
E282CALCIUM PROPIONATE
E202POTASSIUM SORBATE

Nutrition

Macros

Density

Thermic

Energy

382 kcal129.88 kcal1623.5 kcal

Per 100 gPer 34 gPer 425 g

Fat

5.88 g2 g24.99 g

Per 100 gPer 34 gPer 425 g

Saturated fat

0 g0 g0 g

Per 100 gPer 34 gPer 425 g

Carbohydrates

61.7 g20.98 g262.23 g

Per 100 gPer 34 gPer 425 g

Sugars

5.88 g2 g24.99 g

Per 100 gPer 34 gPer 425 g

Protein

14.7 g5 g62.47 g

Per 100 gPer 34 gPer 425 g

Fibre

5.9 g2.01 g25.08 g

Per 100 gPer 34 gPer 425 g

Salt

2.65 g0.901 g11.26 g

Per 100 gPer 34 gPer 425 g

	Per 100 g	Per 34 g	Per 425 g
Energy	382 kcal	129.88 kcal	1623.5 kcal
Fat	5.88 g	2 g	24.99 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	61.7 g	20.98 g	262.23 g
Sugars	5.88 g	2 g	24.99 g
Protein	14.7 g	5 g	62.47 g
Fibre	5.9 g	2.01 g	25.08 g
Salt	2.65 g	0.901 g	11.26 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredients: partially hydrogenated vegetable oil, high fructose corn syrup

Allergens

Gluten: barley, oats, rye, wheatMilkSesameSoy

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

14% fat

2.65% salt

14% fat

6.16% sugar

CSOD

65% carb

2.65% salt

This product is hyperpalatable.

This product is 65% calories from carbohydrates and more than 2.65% 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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