Crackers & BiscottiCrackers & Biscotti
Log

Crackers & Biscotti

RICE CRACKER MIX, RICE

pacific exchange distributors Per 100 g · Label

79 points among 4,214 in Crackers & Biscotti

Heavily processed.

79
  • −3Nutrition
  • −8Ingredients
  • 0Additives
  • −10Processing
See what was deducted

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

Sikcode diagnosis

Where −21 came off

  1. Processing level 3−10Made by processing whole foods
  2. 14 ingredients−8More than 10 costs points
  3. Nutrition per 100g−3Sodium −3

More to see

Not deducted 4 items

Kept

−0
  1. 0 additivesNo named additive with a deduction−0
  2. Sugars 0gWithin the limit, nothing deducted−0
  3. Saturated fat 0gWithin the limit, nothing deducted−0
  4. Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 14 items
  • GLUTINOUS RICEIngredients
  • SOY SAUCEIngredients
  • SUGARIngredients
  • MODIFIED STARCHIngredients
  • CARAMEL COLORIngredients
  • PAPRIKA COLORIngredients
  • RICE ALCOHOL GLUCOSEIngredients
  • FISH POWDERIngredients
  • GLUCOSEIngredients
  • STARCH GLUEIngredients
  • RIBOTIDEIngredients
  • AONORI SEAWEED POWDERIngredients
  • SEAWEED POWDERIngredients
  • ORANGE COLORIngredients
Ingredient text

GLUTINOUS RICE, SOY SAUCE, SUGAR, MODIFIED STARCH, CARAMEL COLOR, PAPRIKA COLOR, RICE ALCOHOL GLUCOSE, FISH POWDER, GLUCOSE, STARCH GLUE, RIBOTIDE, AONORI SEAWEED POWDER, SEAWEED POWDER, ORANGE COLOR

If you keep eating it
Source · Maker · Label

Maker and label · pacific exchange distributors · USDA FoodData Central ·

Serving 30g · Package – High energy density
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79 points among 4,214 in Crackers & Biscotti

Where the calories come from 367kcal

Carbs 93%Protein 7%Fat 0%

Full nutrition facts per 100g

ItemsAmount% of dailyCategory medianDifference
Energy367 kcal18%
Protein6.7 g12%
Fat0 g0%
Carbs86.7 g27%
Sugars0 g0%
Fiber0 g0%
Calcium21 mg3%
Iron0.5 mg4%
Potassium67 mg2%
Sodium467 mg23%
Cholesterol0 mg0%
Saturated fatty acids0 g0%
Trans fat0 g
Source
Source
USDA FoodData Central
Code
US-FDC-2172003
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