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BBQ SAUCE

Other Frozen Meats

Rich Products Corporation As labeled · Per 100 g · Label

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

2 additives

4 ingredients

SAUCE (TOMATO PASTE, HIGH FRUCTOSE CORN SYRUP, MOLASSES, VINEGAR [DISTILLED VINEGAR, CARAMEL COLOR], BROWN SUGAR, BAR-B-Q SEASONING [CHILI PEPPER, MODIFIED CORNSTARCH, BLACK PEPPER, GARLIC, ONION, NATURAL SMOKE FLAVORS, SODIUM BENZOATE [AS A PRESERVATIVE], RED PEPPER, CELERY SEED, PAPRIKA, SPICE EXTRACTIVES, EXTRACTIVE OF PAPRIKA], SALT, MODIFIED CORNSTARCH, NATURAL HICKORY SMOKE FLAVOR, SODIUM PHOSPHATES [TO RETAIN MOISTURE], CARAMEL COLOR), BEEF, WATER, TEXTURED SOY PROTEIN (SOY PROTEIN CONCENTRATE, CARAMEL COLOR, ZINC OXIDE, NIACINAMIDE, IRONAS FERROUS SULFATE, COPPER GLUCONATE, VITAMINAPALMITATE, CALCIUM PANTOTHENATE, THIAMINE MONONITRATE, PYRIDOXINE HYDROCHLORIDE [B6], RIBOFLAVIN, CYANOCOBALAMIN [B12]).

One serving (140 g) = 5.3 sugar cubes · 1.1 cheese slices · 0.8 bowls of rice

53 points among 171 in Other Frozen Meats

Heavily processed.

53

Heavily processed

  • −9Nutrition
  • 0Ingredients
  • −8Additives
  • −30Processing
See what was deducted

Sikcode diagnosis

Where −47 came off

  1. Processing level 4−30Made through many industrial steps
  2. 2 additives−8Named additives
  3. Nutrition per 100g−9Sugars −3 · Saturated fat −3 · Sodium −3

Full nutrition facts per 100g

Where the calories come from 164kcal

Carbs 39%Protein 26%Fat 35%

8 more nutrients
ItemsAmount% of dailyCategory medianDifference
Protein10.7 g19%
Fat6.4 g12%
Carbs15.7 g5%
Fiber1.4 g6%
Calcium57 mg8%
Iron1.9 mg16%
Cholesterol29 mg10%
Trans fat0 g

More to see

Not deducted 2 items

Kept

−0
  1. 4 ingredients5 or fewer costs nothing−0
  2. Trans fat 0gWithin the limit, nothing deducted−0
If you keep eating it
Source · Maker · Label

Maker and label · Rich Products Corporation · USDA FoodData Central

Serving 140g · Package – Medium energy density
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53 points among 171 in Other Frozen Meats

Source
Source
USDA FoodData Central
Code
US-FDC-1901845
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