ENRICHED FLOUR, CANOLA AND, OR SOYBEAN AND, PALM OIL, TBHQ

WeisRich Classic CrackersNo image

Rich Classic Crackers

Name: Frifor food product database
Creator: Frifor

454 g

Ultra-processedGlutenSoySulphites

Description

Rich Classic Crackers is a product in the category Biscuits/Cookies (Shelf Stable) produced by Weis.

Ingredients

CANOLA AND
OR SOYBEAN AND
PALM OIL
E319TBHQ
SOY LECITHIN
E221SODIUM SULFITE

Nutrition

Macros

Density

Thermic

Energy

500 kcal70 kcal2270 kcal

Per 100 gPer 14 gPer 454 g

Fat

21.4 g3 g97.16 g

Per 100 gPer 14 gPer 454 g

Saturated fat

3.57 g0.5 g16.21 g

Per 100 gPer 14 gPer 454 g

Carbohydrates

64.3 g9 g291.92 g

Per 100 gPer 14 gPer 454 g

Sugars

7.14 g1 g32.42 g

Per 100 gPer 14 gPer 454 g

Protein

7.14 g1 g32.42 g

Per 100 gPer 14 gPer 454 g

Fibre

0 g0 g0 g

Per 100 gPer 14 gPer 454 g

Salt

2.2325 g0.313 g10.14 g

Per 100 gPer 14 gPer 454 g

	Per 100 g	Per 14 g	Per 454 g
Energy	500 kcal	70 kcal	2270 kcal
Fat	21.4 g	3 g	97.16 g
Saturated fat	3.57 g	0.5 g	16.21 g
Carbohydrates	64.3 g	9 g	291.92 g
Sugars	7.14 g	1 g	32.42 g
Protein	7.14 g	1 g	32.42 g
Fibre	0 g	0 g	0 g
Salt	2.2325 g	0.313 g	10.14 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains cosmetic additives: soy lecithin, monocalcium phosphate
2.
Contains non-culinary ingredient: high fructose corn syrup

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

39% fat

2.23% salt

39% fat

5.71% sugar

CSOD

51% carb

2.23% salt

This product is hyperpalatable.

This product is 39% calories from fat, 51% calories from carbohydrates and more than 2.23% 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.

Rich Classic Crackers

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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