Dips & SalsaDips & Salsa
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Dips & Salsa

ROJO'S, SAVORY BLACK BEAN 5 LAYER DIP

Dips & Salsa

Simply Fresh, LLC As labeled · Per 100 g · Label

Allergen labeling not read yetLabels for this country can't be read yet

6 additives

36 ingredients

BLACK BEANS (BLACK BEANS, WATER, SALT, FERROUS GLUCONATE), TOMATOES, TOMATO JUICE), SOUR CREAM (CULTURED CREAM), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO COLOR), ASSORTED PEPPERS (GREEN BELL, JALAPENO), TOMATO PASTE, ONION, AVOCADO, WATER, LESS THAN 2% GARLIC, CANOLA OIL, CILANTRO, SALT, GREEN CHILES (GREEN CHILE, WATER), CITRIC ACID, SPICES, ONION AND GARLIC POWDER, VINEGAR, CARROT FIBER, APPLE CIDER VINEGAR, MODIFIED CORNSTARCH, SMOKED PAPRIKA, WHEY, GELATIN (BEEF), LACTIC ACID, GUMS (XANTHAN, GUAR, LOCUST BEAN), CARRAGEENAN, CALCIUM SULFATE, NATAMYCIN (NATURAL MOLD INHIBITOR), SODIUM, TRIPOLYPHOSPHATE, NATURAL FLAVORS, CALCIUM CHLORIDE, ASCORBIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (MAINTAINS FRESHNESS).

32 points among 7,170 in Dips & Salsa

Heavily processed.

32

Highly processed

  • −6Nutrition
  • −8Ingredients
  • −24Additives
  • −30Processing
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Sikcode diagnosis

Where −68 came off

  1. Processing level 4−30Made through many industrial steps
  2. 6 additives−24Named additives
  3. 36 ingredients−8More than 10 costs points
  4. Nutrition per 100g−6Saturated fat −3 · Sodium −3

Full nutrition facts per 100g

Where the calories come from 100kcal

Carbs 35%Protein 12%Fat 53%

ItemsAmount% of dailyCategory medianDifference
Protein3.3 g6%
Fat6.7 g12%
Carbs10 g3%
Fiber3.3 g13%
Calcium67 mg10%
Iron2.4 mg20%
Cholesterol17 mg6%
Trans fat0 g

More to see

Not deducted 2 items

Kept

−0
  1. Sugars 0gWithin the limit, nothing deducted−0
  2. Trans fat 0gWithin the limit, nothing deducted−0
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  • Sodium & salt · 설명서에 적힌 약 87개

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Source · Maker · Label

Maker and label · Simply Fresh, LLC · USDA FoodData Central

Serving 30g · Package – Medium energy density
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32 points among 7,170 in Dips & Salsa

Source
Source
USDA FoodData Central
Code
US-FDC-1885105
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