50 points among 10,404 in Breads & Buns
Heavily processed.
- −8Nutrition
- −8Ingredients
- −4Additives
- −30Processing
Sikcode diagnosis
Where −50 came off
- Processing level 4−30Made through many industrial steps
- 1 additives−4Named additives
- 20 ingredients−8More than 10 costs points
- Nutrition per 100g−8Sodium −8
More to see
Not deducted 4 items
Kept
−0- Sugars 0gWithin the limit, nothing deducted−0
- Saturated fat 0gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Protein 14.3g26% of the daily target소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 20 items · 1 additives
- ENRICHED UNBLEACHED FLOURIngredients
- CANOLA AND/OR SUNFLOWER OILIngredients
- YEASTIngredients
- SALTIngredients
- SUGARIngredients
- 2% OR LESS OF MALTODEXTRINIngredients
- GARLIC POWDERIngredients
- WHEYIngredients
- PARMESAN CHEESEIngredients
- ONION POWDERIngredients
- SPICESIngredients
- DEHYDRATED PARSLEYIngredients
- TORULA YEASTIngredients
- CULTURED WHEYIngredients
- CITRIC ACIDIngredients
- NATURAL FLAVORSIngredients
- CREAMIngredients
- EXTRACTIVE OF ANNATTOIngredients
- TURMERICIngredients
- ENZYMES.Ingredients
Ingredient text
ENRICHED UNBLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA AND/OR SUNFLOWER OIL (WITH ROSEMARY EXTRACT AND ASCORBIC ACID [TO PRESERVE FRESHNESS]), YEAST, SALT, SUGAR, 2% OR LESS OF MALTODEXTRIN, GARLIC POWDER, WHEY, PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ONION POWDER, SPICES, DEHYDRATED PARSLEY, TORULA YEAST, CULTURED WHEY, CITRIC ACID, NATURAL FLAVORS, CREAM, EXTRACTIVE OF ANNATTO (COLOR), TURMERIC (COLOR), ENZYMES.
If you keep eating it
Source · Maker · Label
Maker and label · H E Butt Grocery Company · USDA FoodData Central ·
More
50 points among 10,404 in Breads & Buns
Where the calories come from 429kcal
Carbs 61%Protein 12%Fat 27%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2621405