CARROT CAKE & CREAM CHEESE FROSTING FLAVOR DUETS GREEK YOGURT, CARROT CAKE & CREAM CHEESE FROSTING
Target Stores Per 100 g · Label
55 points among 7,013 in Yogurt
Heavily processed.
55
- −3Nutrition
- −8Ingredients
- −4Additives
- −30Processing
Sikcode diagnosis
Where −45 came off
- Processing level 4−30Made through many industrial steps
- 1 additives−4Named additives
- 15 ingredients−8More than 10 costs points
- Nutrition per 100g−3Sugars −3
100 g = 2.7 sugar cubes
per 100gHow Sikcode works ›
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Not deducted 3 items
Kept
−0- Saturated fat 1gWithin the limit, nothing deducted−0
- Sodium 30mgWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 15 items · 1 additives
- CULTURED PASTEURIZED NONFAT GRADE A MILKIngredients
- SUGARIngredients
- WATERIngredients
- GRADE A CREAMIngredients
- CARROTSIngredients
- CORN STARCHIngredients
- NATURAL FLAVORSIngredients
- LEMON JUICE CONCENTRATEIngredients
- PECTINIngredients
- NATURAL FLAVOR TYPE CREAM CHEESE ICINGIngredients
- FRUIT AND VEGETABLE JUICE CONCENTRATE . CONTAINS THE FOLLOWING LIVE AND ACTIVE CULTURES: LACTOBACILLUS BULGARICUSIngredients
- STREPTOCOCCUS THERMOPHILUSIngredients
- LACTOBACILLUS ACIDOPHILUSIngredients
- BIFIDUSIngredients
- LACTOBACILLUS CASEI.Ingredients
Ingredient text
CULTURED PASTEURIZED NONFAT GRADE A MILK, SUGAR, WATER, GRADE A CREAM, CARROTS, CORN STARCH, NATURAL FLAVORS, LEMON JUICE CONCENTRATE, PECTIN, NATURAL FLAVOR TYPE CREAM CHEESE ICING, FRUIT AND VEGETABLE JUICE CONCENTRATE (FOR COLOR). CONTAINS THE FOLLOWING LIVE AND ACTIVE CULTURES: LACTOBACILLUS BULGARICUS, STREPTOCOCCUS THERMOPHILUS, LACTOBACILLUS ACIDOPHILUS, BIFIDUS, LACTOBACILLUS CASEI.
If you keep eating it
Source · Maker · Label
Maker and label · Target Stores · USDA FoodData Central ·
Serving 100GRM · Package – Low energy density
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55 points among 7,013 in Yogurt
Where the calories come from 90kcal
Carbs 44%Protein 36%Fat 20%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2661397