Snap

ProductsFlavored Rice Dishes

RED BEANS & RICE LONG GRAIN WHITE RICE AND TENDER RED BEANS, ONIONS AND BELL PEPPERS RICE DINNER MIX, RED BEANS & RICE

Zatarain's Inc.

Computed from the published ingredients and nutrition

46

Heavily processed

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

Where −54 came off

  1. Nutrition per 100g−8Sodium −8

per 100g Scoring criteria ›

Per 100 gServing 65g High energy density

Nutrition

All nutrients

One serving (65 g) = 0.8 bowls of rice

Where the calories come from 369kcal

Carbs 80%Protein 16%Fat 4%

ItemsAmount% of dailyCategory medianDifference
Fat1.5 g3%
Carbs69.2 g21%
Fiber7.7 g31%
Calcium62 mg9%
Iron4.2 mg35%
Cholesterol0 mg0%
Trans fat0 g

Ingredients and additives

16 ingredients

ENRICHED LONG GRAIN PARBOILED RICE (RICE, IRON, NIACIN, THIAMINE MONONITRATE, FOLIC ACID), RED BEANS, ENRICHED BLEACHED WHEAT FLOUR (WHEAT & MALT BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ONION, CORN STARCH, SALT, TAMARI SOY SAUCE (SOYBEAN, SALT), RED AND GREEN BELL PEPPER, YEAST EXTRACT, TORULA YEAST, GARLIC, HYDROLYZED SOY PROTEIN, POTASSIUM CHLORIDE, MALTED BARLEY FLOUR, SPICES (INCLUDING PAPRIKA, RED PEPPER), NATURAL FLAVOR (INCLUDING HICKORY SMOKE) & EXTRACTIVES OF PAPRIKA.

2 additives

Other choices in this category

Compare with the #1 in category

More to see

Source · manufacture · label

Label

USDA FoodData Central · US-FDC-2272942

Within the criteria

Sugars · Saturated fat · Trans fat — No points deducted within the criteria

If you keep eating this

Report wrong info

See correction status ›
Log
PhotoBarcode
Recent logs
Menu
UNITED STATESUnited States editionNowKOREAKorea edition
Additives

More in the nutrient guide ›

One line, by your rules
Log in or sign up
A smarter way to eat

Sign-up consent
Sensitive data consent
Upload the data on this device?

Logs on this device 0 here. Nothing is uploaded without asking.