ENRICHED FLOUR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, PARTIALLY HYDROGENATED VEGETABLE OIL, WATER

SpringfieldItalian Style Bread CrumbsNo image

Italian Style Bread Crumbs

Name: Frifor food product database
Creator: Frifor

425 g

Ultra-processedCeleryEggGlutenMilkSesameSoy

Description

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

Ingredients

LESS OF YEAST2%
E270LACTIC ACID2%
E282CALCIUM PROPIONATE2%
E202POTASSIUM SORBATE2%
SPICES2%

Nutrition

Macros

Density

Thermic

Energy

393 kcal110.04 kcal1670.25 kcal

Per 100 gPer 28 gPer 425 g

Fat

5.36 g1.5 g22.78 g

Per 100 gPer 28 gPer 425 g

Saturated fat

0 g0 g0 g

Per 100 gPer 28 gPer 425 g

Carbohydrates

64.3 g18 g273.27 g

Per 100 gPer 28 gPer 425 g

Sugars

3.57 g1 g15.17 g

Per 100 gPer 28 gPer 425 g

Protein

14.3 g4 g60.78 g

Per 100 gPer 28 gPer 425 g

Fibre

3.6 g1.01 g15.3 g

Per 100 gPer 28 gPer 425 g

Salt

5 g1.4 g21.25 g

Per 100 gPer 28 gPer 425 g

	Per 100 g	Per 28 g	Per 425 g
Energy	393 kcal	110.04 kcal	1670.25 kcal
Fat	5.36 g	1.5 g	22.78 g
Saturated fat	0 g	0 g	0 g
Carbohydrates	64.3 g	18 g	273.27 g
Sugars	3.57 g	1 g	15.17 g
Protein	14.3 g	4 g	60.78 g
Fibre	3.6 g	1.01 g	15.3 g
Salt	5 g	1.4 g	21.25 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

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

Allergens

CeleryEggGluten: barley, oats, rye, wheatMilkSesameSoy

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

12% fat

5.00% salt

12% fat

3.63% sugar

CSOD

65% carb

5.00% salt

This product is hyperpalatable.

This product is 65% calories from carbohydrates and more than 5.00% 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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