VEGETABLE PLATTER WITH DIP
100g basis
4 additives
5 ingredients
CARROTS, CELERY, DRESSING (LOW FAT BUTTERMILK, [SKIM MILK, WHEY, WATER, SKIM MILK SOLIDS, WHEY SOLIDS, CORN STARCH, TAPIOCA STARCH, DISODIUM PHOSPHATE, CARRAGEENAN GUM, LOCUST BEAN GUM, CULTURE], CANOLA OIL, WATER, SOUR CREAM [CULTURED MILK & CREAM, WHEY, SKIM MILK POWDER, MODIFIED CORN STARCH, MALTODEXTRIN, SODIUM PHOSPHATE, SODIUM CITRATE, GUAR GUM, CARRAGEENAN GUM, CALCIUM SULFATE, LOCUST BEAN GUM, ENZYMES] SUGAR, EGG YOLK, MALTODEXTRIN, DISTILLED VINEGAR, SALT, MODIFIED CORN STARCH, DRIED CARROTS, DRIED ONION, CIDER VINEGAR, GARLIC, YEAST EXTRACT, DRIED GARLIC, XANTHAN GUM, CARRAGEENAN GUM, NATURAL FLAVOR, SPICE, DRIED GREEN ONION, ARTIFICIAL COLOR), GRAPE TOMATOES, BROCCOLI.
Label & sources
Label
USDA FoodData Central · US-FDC-2131959
Nutrition table100g
Where the calories come from 75kcal
Carbs 33%Protein 5%Fat 62%
| Items | Amount | % of daily | Category median | Difference |
|---|---|---|---|---|
| Energy | 75 kcal | 4% | – | – |
| Protein | 1.1 g | 2% | – | – |
| Fat | 5.4 g | 10% | – | – |
| Carbs | 6.5 g | 2% | – | – |
| Sugars | 3.2 g | 3% | – | – |
| Fiber | 2.2 g | 9% | – | – |
| Calcium | 43 mg | 6% | – | – |
| Iron | 0.4 mg | 3% | – | – |
| Sodium | 215 mg | 11% | – | – |
| Cholesterol | 5 mg | 2% | – | – |
| Saturated fatty acids | 0.5 g | 4% | – | – |
| Trans fat | 0 g | – | – |
Conversions
Rounded nutrient equivalents, not equivalent foods.
- Sugar cube
- 3g · Total sugars · MFDS
- Cheese slice
- 3.6g · Saturated fat · Seoul Milk Cheddar 20g
- Large egg
- 6.28g · Protein · USDA
- Salt 1g
- 400mg · Sodium · WHO
If you keep eating this
- Processing level 4−30Made through many industrial steps
- 4 additives−16Named additives
- Nutrition per 100g−3Sodium −3
- Score cap−2Processing level 4 with 3 or more additives
per 100g Scoring criteria ›
5 ingredients · Sugars 3.2g · Saturated fat 0.5g · Trans fat 0gNo points deducted within the criteria