FILTERED WATER, RICE FLOUR, NATURAL CANE SUGAR, RBGH FREE BUTTER, EGG WHITES

American Gra-FruttiVery Vanilla Gluten Free Gourmet Cake, Very VanillaNo image

Very Vanilla Gluten Free Gourmet Cake, Very Vanilla

Name: Frifor food product database
Creator: Frifor

482 g

Ultra-processedEgg

Description

Very Vanilla Gluten Free Gourmet Cake, Very Vanilla is a product in the category Cakes - Sweet (Shelf Stable) produced by American Gra-Frutti.

Ingredients

SODIUM BICARBONATE
DICALCIUM PHOSPHATE
VEG MONO & DIGLYCERIDES
E415XANTHAN GUM
NATURAL FLAVORS

Nutrition

Macros

Density

Thermic

Energy

415 kcal249.83 kcal2000.3 kcal

Per 100 gPer 60.2 gPer 482 g

Fat

11.6 g6.98 g55.91 g

Per 100 gPer 60.2 gPer 482 g

Saturated fat

8.31 g5 g40.05 g

Per 100 gPer 60.2 gPer 482 g

Carbohydrates

71.4 g42.98 g344.15 g

Per 100 gPer 60.2 gPer 482 g

Sugars

46.5 g27.99 g224.13 g

Per 100 gPer 60.2 gPer 482 g

Protein

4.98 g3 g24 g

Per 100 gPer 60.2 gPer 482 g

Fibre

1.7 g1.02 g8.19 g

Per 100 gPer 60.2 gPer 482 g

Salt

0.7475 g0.45 g3.6 g

Per 100 gPer 60.2 gPer 482 g

	Per 100 g	Per 60.2 g	Per 482 g
Energy	415 kcal	249.83 kcal	2000.3 kcal
Fat	11.6 g	6.98 g	55.91 g
Saturated fat	8.31 g	5 g	40.05 g
Carbohydrates	71.4 g	42.98 g	344.15 g
Sugars	46.5 g	27.99 g	224.13 g
Protein	4.98 g	3 g	24 g
Fibre	1.7 g	1.02 g	8.19 g
Salt	0.7475 g	0.45 g	3.6 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains flavouring: natural flavors
2.
Contains cosmetic additives: xanthan gum, dicalcium phosphate

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

25% fat

0.75% salt

25% fat

45% sugar

CSOD

69% carb

0.75% salt

This product is hyperpalatable.

This product is 25% calories from fat, 69% calories from carbohydrates, 45% calories from sugar and more than 0.75% 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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