Ketchup, Mustard, BBQ & Cheese Sauce
MILD SPICY BUTTER CHICKEN SAUCE KIT, MILD SPICY BUTTER CHICKEN
Wakefern Food Corporation Per 100 g · Label
39 points among 7,112 in Ketchup, Mustard, BBQ & Cheese Sauce
Heavily processed.
39
- −11Nutrition
- −8Ingredients
- −12Additives
- −30Processing
Sikcode diagnosis
Where −61 came off
- Processing level 4−30Made through many industrial steps
- 3 additives−12Named additives · ·
- 25 ingredients−8More than 10 costs points
- Nutrition per 100g−11Sugars −3 · Sodium −8
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Not deducted 2 items
Kept
−0- Saturated fat 1.4gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 25 items · 3 additives
- SAUCE: WATERIngredients
- TOMATO PASTEIngredients
- SKIMMED MILK POWDERIngredients
- SUNFLOWER OILIngredients
- CASHEW NUTSIngredients
- SPICESIngredients
- SUGARIngredients
- GARLICIngredients
- GINGERIngredients
- SALTIngredients
- CORN STARCHIngredients
- XANTHAN GUMIngredients
- CITRIC ACIDIngredients
- NATURAL FLAVOR . MARINADE: GARLICIngredients
- WATERIngredients
- GINGERIngredients
- SPICESIngredients
- SUNFLOWER OILIngredients
- LEMON JUICEIngredients
- SALTIngredients
- PAPRIKA EXTRACTIngredients
- LACTIC ACIDIngredients
- CITRIC ACID. SPICE MIX: CASSIAIngredients
- CLOVESIngredients
- BLACK CARDAMOM.Ingredients
Ingredient text
SAUCE: WATER, TOMATO PASTE, SKIMMED MILK POWDER, SUNFLOWER OIL, CASHEW NUTS, SPICES, SUGAR, GARLIC, GINGER, SALT, CORN STARCH, XANTHAN GUM, CITRIC ACID, NATURAL FLAVOR (BUTTER). MARINADE: GARLIC, WATER, GINGER, SPICES, SUNFLOWER OIL, LEMON JUICE, SALT, PAPRIKA EXTRACT (NATURAL COLOR), LACTIC ACID, CITRIC ACID. SPICE MIX: CASSIA, CLOVES, BLACK CARDAMOM.
If you keep eating it
Source · Maker · Label
Maker and label · Wakefern Food Corporation · USDA FoodData Central ·
Serving 70GRM · Package – Medium energy density
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39 points among 7,112 in Ketchup, Mustard, BBQ & Cheese Sauce
Where the calories come from 143kcal
Carbs 35%Protein 12%Fat 53%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2620125