JALAPENO ARTICHOKE DIP, JALAPENO ARTICHOKE
Dips & Salsa
Fresh Innovations, LLC As labeled · Per 100 g · Label
4 additives
- Calcium ChlorideTextureNot set
- Not set
- NatamycinADI 0.3 mg/kg
- Not set
3 ingredients
SOUR CREAM (CULTURED CREAM, SKIM MILK, NONFAT DRY MILK, MODIFIED CORN STARCH, DEXTROSE, STABILIZER [GUAR AND/OR XANTHAN AND/OR CAROB BEAN AND/OR LOCUST BEAN AND/OR CARRAGEENAN GUMS), ENZYME), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, STABILIZERS (GUAR AND/OR CAROB BEAN AND /OR LOCUST BEAN AND/OR XANTHAN GUMS]), SOYBEAN OIL, ARTICHOKES (ARTICHOKE, WATER, SALT, CITRIC ACID), JALAPENO PEPPERS (JALAPENO PEPPERS, WATER, SALT, CALCIUM CHLORIDE, CITRIC ACID), PARMESAN CHEESE ([PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURE, SALT, ENZYMES], NATAMYCIN [MOLD INHIBITOR]), WATER, SALTED EGG YOLKS (EGG YOLKS, SALT), CONTAINS 2% OR LESS OF SALT, SUGAR, MUSTARD FLOUR, VINEGAR, MODIFIED CORN STARCH, NATURAL FLAVOR (PARMESAN CHEESE [PASTEURIZED MILK, CULTURES, SALT, ENZYMES], WATER, SEA SALT), CITRIC ACID, XANTHAN GUM, ROSEMARY OLEORESIN (TO PROTECT FLAVOR), LEMON JUICE CONCENTRATE.
100 g = 0.9 sugar cubes · 2.9 cheese slices · 1 bowl of rice
One serving (39 g) = 1.1 cheese slices
38 points among 7,170 in Dips & Salsa
Heavily processed.
Highly processed
- −16Nutrition
- 0Ingredients
- −16Additives
- −30Processing
Sikcode diagnosis
Where −62 came off
- Processing level 4−30Made through many industrial steps
- 4 additives−16Named additives
- Nutrition per 100g−16Saturated fat −8 · Sodium −8
Full nutrition facts per 100g
Where the calories come from 308kcal
Carbs 7%Protein 3%Fat 90%
More to see
Not deducted 3 items
Kept
−0- 3 ingredients5 or fewer costs nothing−0
- Sugars 2.6gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
If you keep eating it
Source · Maker · Label
Maker and label · Fresh Innovations, LLC · USDA FoodData Central
More
38 points among 7,170 in Dips & Salsa
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2423660