What's in this?
HOT DOG BUNS
Breads & Buns
New French Bakery, Inc. As labeled · Per 100 g · Label
2 additives
- Propionic AcidPreserveNot set
- Not set
17 ingredients
UNBLEACHED BREAD FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, PALM OIL, CONTAINS LESS THAN 2% OF: EGG YOLKS, HONEY, SALT, NONFAT MILK, SHORTENING (WATER, MONOGLYCERIDES, PROPIONIC ACID, PHOSPHORIC ACID), EGGS, MALT ( MALTED BARLEY, WHEAT FLOUR DEXTROSE), VINEGAR, CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID WHEAT FLOUR ASCORBIC ACID, ENZYMES.
100 g = 2.3 sugar cubes · 0.9 bowls of rice
One serving (57 g) = 1.3 sugar cubes
45 points among 10,404 in Breads & Buns
Heavily processed.
Heavily processed
- −9Nutrition
- −8Ingredients
- −8Additives
- −30Processing
Sikcode diagnosis
Where −55 came off
- Processing level 4−30Made through many industrial steps
- 2 additives−8Named additivesPropionic Acid ·
- 17 ingredients−8More than 10 costs points
- Nutrition per 100g−9Sugars −3 · Saturated fat −3 · Sodium −3
Full nutrition facts per 100g
Where the calories come from 263kcal
Carbs 72%Protein 13%Fat 15%
More to see
Not deducted 2 items
Kept
−0- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Iron 3.2mg26% of the daily target산소를 온몸으로 운반합니다. 부족하면 빈혈·피로·집중력 저하가 나타납니다.−0
Nutrients 17 items · 2 additives
- UNBLEACHED BREAD FLOURIngredients
- WATERIngredients
- SUGARIngredients
- YEASTIngredients
- PALM OILIngredients
- CONTAINS LESS THAN 2% OF: EGG YOLKSIngredients
- HONEYIngredients
- SALTIngredients
- NONFAT MILKIngredients
- SHORTENINGIngredients
- EGGSIngredients
- MALTIngredients
- VINEGARIngredients
- CULTURED WHEAT STARCHIngredients
- WHEAT FLOURIngredients
- CITRIC ACID WHEAT FLOUR ASCORBIC ACIDIngredients
- ENZYMES.Ingredients
Ingredient text
UNBLEACHED BREAD FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, PALM OIL, CONTAINS LESS THAN 2% OF: EGG YOLKS, HONEY, SALT, NONFAT MILK, SHORTENING (WATER, MONOGLYCERIDES, PROPIONIC ACID, PHOSPHORIC ACID), EGGS, MALT ( MALTED BARLEY, WHEAT FLOUR DEXTROSE), VINEGAR, CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID WHEAT FLOUR ASCORBIC ACID, ENZYMES.
If you keep eating it
Source · Maker · Label
Maker and label · New French Bakery, Inc. · USDA FoodData Central ·
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45 points among 10,404 in Breads & Buns
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2067407