SALSA SOUR CREAM DIP, SALSA

Name: SALSA SOUR CREAM DIP, SALSA
Brand: Hy-Vee, Inc.
SKU: US-FDC-2138586

Hy-Vee, Inc.

Computed from the published ingredients and nutrition

Highly processed

Processing level 4−30Made through many industrial steps
4 additives−16Named additives
Nutrition per 100g−14Sugars −3 · Saturated fat −8 · Sodium −3

Why points were deducted

Where −68 came off

12 ingredients−8More than 10 costs points

per 100g Scoring criteria ›

At a glance

Processing level 4 · Made through many industrial steps−30
4 additives · Named additives−16
Nutrition per 100g · Sugars −3 · Saturated fat −8 · Sodium −3−14
12 ingredients · More than 10 costs points−8
Trans fat 0gNo points deducted within the criteria

Per 100 gServing 30g Medium energy density

Nutrition

167kcalenergy8%3.3gProtein6%533mgSodium27%6.7gSugars7%13.3gSaturated fat89%

All nutrients

One serving (30 g) = 0.7 sugar cubes · 1.1 cheese slices

Where the calories come from 167kcal

Carbs 14%Protein 7%Fat 79%

Items	Amount	% of daily	Category median	Difference
Fat	16.7 g	31%	–	–
Carbs	6.7 g	2%	–	–
Fiber	0 g	0%	–	–
Calcium	133 mg	19%	–	–
Iron	0 mg	0%	–	–
Cholesterol	67 mg	22%	–	–
Trans fat	0 g		–	–

Ingredients and additives

12 ingredients

MILK, CREAM, NONFAT SKIM MILK POWDER, FOOD STARCH-MODIFIED, SODIUM PHOSPHATE, GUAR GUM, CARRAGEENAN, SODIUM CITRATE, LOCUST BEAN GUM, SEASONINGS (DEHYDRATED VEGETABLES [ONION, TOMATO, GREEN BELL PEPPERS, JALAPENO PEPPERS, GARLIC], SALT, NATURAL AND ARTIFICIAL FLAVORS, MONOSODIUM GLUTAMATE, HYDROLYZED VEGETABLE PROTEIN [CORN], TRICALCIUM PHOSPHATE, PALM OIL, COLORED WITH PAPRIKA AND RED #40), CULTURE, NATAMYCIN.

4 additives

Locust Bean GumTextureNot set
Not set
NatamycinADI 0.3 mg/kg
Not set

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More to see

Source · manufacture · label

Label 2021-10-28

USDA FoodData Central · US-FDC-2138586