BLUEBERRY CRUMB PUDDING CAKE, BLUEBERRY CRUMB
Saker ShopRites, Inc. Per 100 g · Label
32 points among 8,901 in Cakes, Cupcakes, Snack Cakes
Heavily processed.
32
- −14Nutrition 3 of 4
- −8Ingredients
- −16Additives
- −30Processing
Sikcode diagnosis
Where −68 came off
- Processing level 4−30Made through many industrial steps
- 4 additives−16Named additives · Calcium Acetate · Sodium Stearoyl Lactylate · Polysorbate 80
- 17 ingredients−8More than 10 costs points
- Nutrition per 100g−14Sugars −8 · Saturated fat −3 · Sodium −3
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Nutrients 17 items · 4 additives
- SUGAR ENRICHED FLOURIngredients
- EGGSIngredients
- WATERIngredients
- SOYBEAN OILIngredients
- BLUEBERRIES MOD. CORN STARCHIngredients
- WHEYIngredients
- MONO & DIGLYCERIESIngredients
- WHEAT GLUTENIngredients
- LEAVENING SALTIngredients
- NAT & ART FLAVORIngredients
- SODIUM STEAROYL LACTYLATEIngredients
- SORBITAN MONOSTEARATEIngredients
- NONFAT MILKIngredients
- CALCIUM ACETATEIngredients
- GUAR GUMIngredients
- XANTHANIngredients
- POLYSORBATE 80.Ingredients
Ingredient text
SUGAR ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE RIBOFLAVIN), EGGS, WATER, SOYBEAN OIL, BLUEBERRIES MOD. CORN STARCH, WHEY, MONO & DIGLYCERIES, WHEAT GLUTEN, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE) SALT, NAT & ART FLAVOR, SODIUM STEAROYL LACTYLATE, SORBITAN MONOSTEARATE, NONFAT MILK, CALCIUM ACETATE, GUAR GUM, XANTHAN, POLYSORBATE 80.
If you keep eating it
Source · Maker · Label
Maker and label · Saker ShopRites, Inc. · USDA FoodData Central ·
Serving 56.7g · Package – High energy density
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32 points among 8,901 in Cakes, Cupcakes, Snack Cakes
Full nutrition facts per 100g
| Items | Amount | % of daily | Category median | Difference |
|---|---|---|---|---|
| Energy | 317 kcal | 16% | – | – |
| Fat | 17.6 g | 33% | – | – |
| Sugars | 24.7 g | 25% | – | – |
| Fiber | 0 g | 0% | – | – |
| Calcium | 0 mg | 0% | – | – |
| Iron | 0 mg | 0% | – | – |
| Sodium | 229 mg | 11% | – | – |
| Cholesterol | 60 mg | 20% | – | – |
| Saturated fatty acids | 3.5 g | 24% | – | – |
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2272366