TAPIOCA STARCH, MILK, WATER, PARMESAN CHEESE, EGGS

Cheese Puffs, Traditional – Tastes of Brasil | Frifor

Tastes of BrasilCheese Puffs, TraditionalNo image

Cheese Puffs, Traditional

Name: Frifor food product database
Creator: Frifor

290 g

SEED OILSEggMilkSulphites

Description

Cheese Puffs, Traditional is a product in the category Doodles/ Puffs produced by Tastes of Brasil.

Ingredients

E330CITRIC ACID

Nutrition

Macros

Density

Thermic

Energy

313 kcal272.31 kcal907.7 kcal

Per 100 gPer 87 gPer 290 g

Fat

12.6 g10.96 g36.54 g

Per 100 gPer 87 gPer 290 g

Saturated fat

3.45 g3 g10.01 g

Per 100 gPer 87 gPer 290 g

Carbohydrates

38.6 g33.58 g111.94 g

Per 100 gPer 87 gPer 290 g

Sugars

1.15 g1 g3.33 g

Per 100 gPer 87 gPer 290 g

Protein

6.9 g6 g20.01 g

Per 100 gPer 87 gPer 290 g

Fibre

0.5 g0.435 g1.45 g

Per 100 gPer 87 gPer 290 g

Salt

1.295 g1.13 g3.76 g

Per 100 gPer 87 gPer 290 g

	Per 100 g	Per 87 g	Per 290 g
Energy	313 kcal	272.31 kcal	907.7 kcal
Fat	12.6 g	10.96 g	36.54 g
Saturated fat	3.45 g	3 g	10.01 g
Carbohydrates	38.6 g	33.58 g	111.94 g
Sugars	1.15 g	1 g	3.33 g
Protein	6.9 g	6 g	20.01 g
Fibre	0.5 g	0.435 g	1.45 g
Salt	1.295 g	1.13 g	3.76 g

Processing level

Not ultra-processed

Reasoning ↑

This product is not ultra-processed.

Other notes

1.
Contains soybean oil of unknown processing grade

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

36% fat

1.29% salt

36% fat

1.47% sugar

CSOD

49% carb

1.29% salt

This product is hyperpalatable.

This product is 36% calories from fat, 49% calories from carbohydrates and more than 1.29% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Soy oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

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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