THIN & CRISPY ORIGINAL TURKEY BACON, ORIGINAL
Butterball, LLC Per 100 g · Label
39 points among 1,652 in Bacon, Sausages & Ribs
Heavily processed.
39
- −11Nutrition
- −8Ingredients
- −12Additives
- −30Processing
Sikcode diagnosis
Where −61 came off
- Processing level 4−30Made through many industrial steps
- 3 additives−12Named additivesPotassium acetate · Sodium Erythorbate ·
- 12 ingredients−8More than 10 costs points
- Nutrition per 100g−11Saturated fat −3 · Sodium −8
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Not deducted 3 items
Kept
−0- Sugars 0gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Protein 16.7g하루 권장의 30%소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 12 items · 3 additives
- TURKEYIngredients
- WATERIngredients
- SALTIngredients
- SUGARIngredients
- CONTAINS 2% OR LESS OF CANOLA OILIngredients
- SUNFLOWER OILIngredients
- NATURAL FLAVORIngredients
- SODIUM PHOSPHATEIngredients
- POTASSIUM ACETATEIngredients
- POTASSIUM DIACETATEIngredients
- SODIUM ERYTHORBATEIngredients
- SODIUM NITRITE.Ingredients
Ingredient text
TURKEY, WATER, SALT, SUGAR, CONTAINS 2% OR LESS OF CANOLA OIL, SUNFLOWER OIL, NATURAL FLAVOR, SODIUM PHOSPHATE, POTASSIUM ACETATE, POTASSIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE.
If you keep eating it
Source · Maker · Label
Maker and label · Butterball, LLC · USDA FoodData Central ·
Serving 18g · Package – Medium energy density
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39 points among 1,652 in Bacon, Sausages & Ribs
Where the calories come from 194kcal
Carbs 0%Protein 35%Fat 65%
Full nutrition facts per 100g
| Items | Amount | % of daily | Category median | Difference |
|---|---|---|---|---|
| Energy | 194 kcal | 10% | – | – |
| Protein | 16.7 g | 30% | – | – |
| Fat | 13.9 g | 26% | – | – |
| Carbs | 0 g | 0% | – | – |
| Sugars | 0 g | 0% | – | – |
| Fiber | 0 g | 0% | – | – |
| Sodium | 1,000 mg | 50% | – | – |
| Cholesterol | 83 mg | 28% | – | – |
| Saturated fatty acids | 2.8 g | 19% | – | – |
| Trans fat | 0 g | – | – |
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2017058