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ProductsEntrees, Sides & Small Meals

SIDES MASHED POTATOES

Blount Seafood Corporation

Computed from the published ingredients and nutrition

40

Heavily processed

  1. Processing level 4−30Made through many industrial steps
  2. 4 additives−16Named additives
  3. 15 ingredients−8More than 10 costs points
Why points were deducted

Where −60 came off

  1. Nutrition per 100g−6Saturated fat −3 · Sodium −3

per 100g Scoring criteria ›

At a glance

  • Processing level 4 · Made through many industrial steps−30
  • 4 additives · Named additives−16
  • 15 ingredients · More than 10 costs points−8
  • Nutrition per 100g · Saturated fat −3 · Sodium −3−6
  • Sugars 1.8g · Trans fat 0gNo points deducted within the criteria
Per 100 gServing 113g Medium energy density

Nutrition

All nutrients

One serving (113 g) = 0.7 sugar cubes · 1.4 cheese slices · 0.5 bowls of rice

Where the calories come from 133kcal

Carbs 36%Protein 13%Fat 51%

ItemsAmount% of dailyCategory medianDifference
Fat8 g15%
Carbs12.4 g4%
Fiber0.9 g4%
Calcium88 mg13%
Iron0.3 mg3%
Cholesterol22 mg7%
Trans fat0 g

Ingredients and additives

15 ingredients

POTATOES, WATER, PASTEURIZED PROCESSED CHEESE SPREAD (CHEDDAR AND COLBY CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], WATER, WHEY, SODIUM PHOSPHATE, WHEY PROTEIN CONCENTRATE, SKIM MILK, MILKFAT, SALT, CARRAGEENAN, CELLULOSE GUM), LIGHT CREAM, SOUR CREAM (CULTURED CREAM, NONFAT MILK, RENNET), BUTTER (CREAM, SALT), CONTAINS 2% OR LESS OF: BACON (PORK, WATER, SALT, SUGAR, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), MODIFIED FOOD STARCH, NATURAL CHEDDAR CHEESE FLAVOR (MALTODEXTRIN, WHEY SOLIDS, NATURAL CHEESE FLAVOR, SALT, YEAST EXTRACT), GARLIC, CHICKEN FAT, CHICKEN BASE (CHICKEN MEAT INCLUDING CHICKEN JUICES, SALT, HYDROLYZED SOY AND CORN PROTEIN, SUGAR, FLAVORING, POTATO FLOUR, AUTOLYZED YEAST EXTRACT, CARROT POWDER, TURMERIC), PARSLEY, SALT, SPICE AND NISIN PREPARATION.

4 additives

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Label

USDA FoodData Central · US-FDC-1888256

With medicine

Sodium & salt · · 87 medicine labels

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