JALAPENO POPPER WITH BACON AVOCADO CREAM CHEESE DIP, JALAPENO POPPER WITH BACON
Fresh Innovations, LLC Per 100 g · Label
30 points among 18,106 in Cheese
Heavily processed.
- −16Nutrition
- 0Ingredients
- −24Additives
- −30Processing
Sikcode diagnosis
Where −70 came off
- Processing level 4−30Made through many industrial steps
- 10 additives−24Named additivesSodium Benzoate · · · · · Sodium Erythorbate · · · ·
- Nutrition per 100g−16Saturated fat −8 · Sodium −8
More to see
Not deducted 3 items
Kept
−0- 3 ingredients5 or fewer costs nothing−0
- Sugars 3.3gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 3 items · 10 additives
- HASS AVOCADOIngredients
- CREAM CHEESE SPREADIngredients
- ACIDIFIED SOUR CREAMIngredients
Ingredient text
HASS AVOCADO, CREAM CHEESE SPREAD (PASTEURIZED MILK AND CREAM, MILK PROTEIN CONCENTRATE, SALT, CAROB BEAN GUM, CITRIC ACID, LACTIC ACID, SORBIC ACID, CARRAGEENAN, XANTHAN GUM), ACIDIFIED SOUR CREAM (PASTEURIZED CREAM, CITRIC ACID MODIFIED CORN STARCH, GELATIN, GUAR GUM, SODIUM PHOSPHATE, JODIZE SALT, SODIUM BENZOATE [PRESERVATIVE], POTASSIUM SORBATE (PRESERVATIVE]), JALAPENO PEPPERS, WATER, CHEESE (PASTEURIZED MILK, SALT, LACTIC ACID CULTURES, ENZYME, CAROTENE COLOR), CONTAIN LESS THAN 2% OF: BACON (CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATE, CANE VINEGAR, SODIUM ERYTHORBATE, SODIUM NITRITE, NATURAL SMOKED FLAVOR), SALT, BUTTER, VINEGAR, ASCORBIC ACID (TO MAINTAIN COLOR), SODIUM ASCORBATE (TO MAINTAIN COLOR), NATURAL FLAVORS, SODIUM PHOSPHATES.
If you keep eating it
Source · Maker · Label
Maker and label · Fresh Innovations, LLC · USDA FoodData Central ·
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30 points among 18,106 in Cheese
Where the calories come from 233kcal
Carbs 12%Protein 6%Fat 82%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2664069