BREAD CRUMBS, DEHYDRATED ONION, SALT, HYDROLYZED CORN AND SOY PROTEIN, MALTODEXTRIN

Brookshire'sStuffing MixNo image

Stuffing Mix

Name: Frifor food product database
Creator: Frifor

170 g

Ultra-processedCeleryGlutenSoy

Description

Stuffing Mix is a product in the category Baking/Cooking Mixes (Shelf Stable) produced by Brookshire's.

Ingredients

MALTODEXTRIN2%
SPICE2%
E508POTASSIUM CHLORIDE2%
AUTOLYZED YEAST EXTRACT2%
E330CITRIC ACID2%
E631DISODIUM INOSINATE2%
DISODIUM GUANYLATE2%

Nutrition

Macros

Density

Thermic

Energy

393 kcal110.04 kcal668.1 kcal

Per 100 gPer 28 gPer 170 g

Fat

3.57 g1 g6.07 g

Per 100 gPer 28 gPer 170 g

Saturated fat

0.71 g0.199 g1.21 g

Per 100 gPer 28 gPer 170 g

Carbohydrates

71.4 g19.99 g121.38 g

Per 100 gPer 28 gPer 170 g

Sugars

7.14 g2 g12.14 g

Per 100 gPer 28 gPer 170 g

Protein

10.7 g3 g18.19 g

Per 100 gPer 28 gPer 170 g

Fibre

3.6 g1.01 g6.12 g

Per 100 gPer 28 gPer 170 g

Salt

3.575 g1 g6.08 g

Per 100 gPer 28 gPer 170 g

	Per 100 g	Per 28 g	Per 170 g
Energy	393 kcal	110.04 kcal	668.1 kcal
Fat	3.57 g	1 g	6.07 g
Saturated fat	0.71 g	0.199 g	1.21 g
Carbohydrates	71.4 g	19.99 g	121.38 g
Sugars	7.14 g	2 g	12.14 g
Protein	10.7 g	3 g	18.19 g
Fibre	3.6 g	1.01 g	6.12 g
Salt	3.575 g	1 g	6.08 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredients: autolyzed yeast extract, maltodextrin, hydrolyzed corn and soy protein
2.
Contains cosmetic additives: soy lecithin, color, annatto, disodium inosinate, disodium guanylate

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

8.18% fat

3.58% salt

8.18% fat

7.27% sugar

CSOD

73% carb

3.58% salt

This product is hyperpalatable.

This product is 73% calories from carbohydrates and more than 3.58% 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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