Snap

ProductsIce Cream & Frozen Yogurt

EGG NOG FLAVORED FROZEN DAIRY DESSERT, EGG NOG

Turkey Hill Dairy Inc.

Computed from the published ingredients and nutrition

35

Highly processed

  1. Processing level 4−30Made through many industrial steps
  2. 4 additives−16Named additives
  3. Nutrition per 100g−11Sugars −8 · Saturated fat −3
Why points were deducted

Where −65 came off

  1. 20 ingredients−8More than 10 costs points

per 100g Scoring criteria ›

At a glance

  • Processing level 4 · Made through many industrial steps−30
  • 4 additives · Named additives−16
  • Nutrition per 100g · Sugars −8 · Saturated fat −3−11
  • 20 ingredients · More than 10 costs points−8
  • Sodium 106mg · Trans fat 0gNo points deducted within the criteria
Per 100 gServing 90g Medium energy density

Nutrition

All nutrients

One serving (90 g) = 7 sugar cubes · 0.6 cheese slices · 0.5 bowls of rice

Where the calories come from 167kcal

Carbs 70%Protein 10%Fat 20%

ItemsAmount% of dailyCategory medianDifference
Fat3.9 g7%
Carbs30 g9%
Fiber0 g0%
Calcium400 mg57%
Iron0 mg0%
Potassium173 mg5%
Cholesterol33 mg11%
Trans fat0 g

Ingredients and additives

20 ingredients

MILK, SUGAR, CORN SYRUP, NONFAT MILK, WHEY, EGG YOLKS, POLYDEXTROSE, CREAM, CALCIUM CARBONATE, PROPYLENE GLYCOL MONOESTERS, GUAR GUM, WATER, NATURAL AND ARTIFICIAL FLAVORS, MONO & DIGLYCERIDES, CELLULOSE GUM, CARRAGEENAN, NUTMEG, ANNATTO AND TURMERIC COLORS, VITAMIN A, VITAMIN D3.

4 additives

  • PolydextroseSweetNot set
  • Not set
  • Not set
  • Not set

Other choices in this category

More to see

Source · manufacture · label

Label

USDA FoodData Central · US-FDC-2484710

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.