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Red Beans & Rice - Kroger

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Red Beans & Rice - Kroger

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Barcode: 0011110905413 (EAN / EAN-13) 011110905413 (UPC / UPC-A)

Brands: Kroger

Stores: Kroger

Countries where sold: United States

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Health

Ingredients

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    62 ingredients

    Water, long grain parboiled rice, red beans, margarine (liquid and partially hydrogenated soybean oil, water, salt, soy lecithin, vegetable mono & diglycerides, natural and artificial flavor, beta carotene [color], vitamin a palmitate added), green bell peppers, onions, seasoning (dehydrated onions, dehydrated garlic, dehydrated red bell peppers, salt, spices, paprika, natural flavor, smoke flavor). contains 2% or less of: garlic (garlic, water, phosphoric acid), natural flavor (hydrolyzed soy protein, palm oil, salt, water, bacon flavor [from: bacon cured with water, salt, sugar, sodium erythorbate, sodium nitrite. may contain: potassium chloride dextrose, sodium phosphate], natural flavors, bacon fat, caramel color, mono and diglycerides), carrageenan, potassium chloride, soy lecithin, inulin, corn starch, agar, magnesium carbonate, pectin standardized with sugar (sucrose and/or dextrose), citric acid, ascorbic acid, calcium citrate, spice.
    Allergens: Soybeans
    Traces: Soybeans

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

    • Additive: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E406 - Agar
    • Additive: E407 - Carrageenan
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E338 - Phosphoric acid

    Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
    Source: Wikipedia

  • E406 - Agar

    Agar: Agar -pronounced , sometimes - or agar-agar is a jelly-like substance, obtained from red algae.Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin. It forms the supporting structure in the cell walls of certain species of algae, and is released on boiling. These algae are known as agarophytes, and belong to the Rhodophyta -red algae- phylum.Agar has been used as an ingredient in desserts throughout Asia, and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from tengusa -Gelidiaceae- and ogonori -Gracilaria-. For commercial purposes, it is derived primarily from ogonori. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Vegan status unknown

    Unrecognized ingredients: Margarine, Vegetable-mono-and-diglycerides, Contains-2-and-less-of, From, Bacon-cured-with-water, May-contain, Potassium-chloride-dextrose, Bacon-fat, Pectin-standardized-with-sugar

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Margarine, Vegetable-mono-and-diglycerides, Contains-2-and-less-of, From, Bacon-cured-with-water, May-contain, Potassium-chloride-dextrose, Bacon-fat, Pectin-standardized-with-sugar

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Water, long grain parboiled rice, red beans, margarine (partially hydrogenated soybean oil, water, salt, soy lecithin, vegetable mono- and diglycerides, natural and artificial flavor, beta carotene (color), vitamin a palmitate added), green bell peppers, onions, seasoning (dehydrated onions, garlic, red bell peppers, salt, spices, paprika, natural flavor, smoke flavor), contains 2% and less of (garlic, garlic), water, phosphoric acid, natural flavor (hydrolyzed soy protein, palm oil, salt, water, bacon flavor (from (bacon cured with water), salt, sugar, sodium erythorbate, sodium nitrite, may contain (potassium chloride dextrose), sodium phosphate), natural flavors, bacon fat, caramel color, mono- and diglycerides), carrageenan, potassium chloride, soy lecithin, inulin, corn starch, agar, magnesium carbonate, pectin standardized with sugar (sucrose, dextrose), citric acid, ascorbic acid, calcium citrate, spice
    1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 4.34782608695652 - percent_max: 100
    2. long grain parboiled rice -> en:long-grain-parboiled-rice - vegan: yes - vegetarian: yes - ciqual_food_code: 9101 - percent_min: 0 - percent_max: 50
    3. red beans -> en:red-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. margarine -> en:margarine - percent_min: 0 - percent_max: 25
      1. partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.11252
      4. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.11252
      5. vegetable mono- and diglycerides -> en:vegetable-mono-and-diglycerides - percent_min: 0 - percent_max: 1.11252
      6. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11252
      7. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.11252
        1. color -> en:colour - percent_min: 0 - percent_max: 1.11252
      8. vitamin a palmitate added -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11252
    5. green bell peppers -> en:green-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20085 - percent_min: 0 - percent_max: 20
    6. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 16.6666666666667
    7. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. dehydrated onions -> en:dehydrated-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20180 - percent_min: 0 - percent_max: 14.2857142857143
      2. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 7.14285714285714
      3. red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 4.76190476190476
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.11252
      5. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11252
      6. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.11252
      7. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11252
      8. smoke flavor -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.11252
    8. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 12.5
      1. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 12.5
      2. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.25
    9. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111
    10. phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
      1. hydrolyzed soy protein -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 5
      2. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.11252
      4. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.11252
      5. bacon flavor -> en:bacon-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1
        1. from -> en:from - percent_min: 0 - percent_max: 1
          1. bacon cured with water -> en:bacon-cured-with-water - percent_min: 0 - percent_max: 1
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5
        3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
        4. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
        5. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
        6. may contain -> en:may-contain - percent_min: 0 - percent_max: 0
          1. potassium chloride dextrose -> en:potassium-chloride-dextrose - percent_min: 0 - percent_max: 0
        7. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      6. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.833333333333333
      7. bacon fat -> en:bacon-fat - percent_min: 0 - percent_max: 0.714285714285714
      8. caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
      9. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.555555555555556
    12. carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    13. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    14. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 5
    15. inulin -> en:inulin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    16. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5
    17. agar -> en:e406 - vegan: yes - vegetarian: yes - ciqual_food_code: 11084 - percent_min: 0 - percent_max: 5
    18. magnesium carbonate -> en:e504i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    19. pectin standardized with sugar -> en:pectin-standardized-with-sugar - percent_min: 0 - percent_max: 0
      1. sucrose -> en:sucrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
      2. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    20. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    21. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    22. calcium citrate -> en:e333 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    23. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (153 g (1 cup))
    Energy 795 kj
    (190 kcal)     		1,220 kj
    (291 kcal)
    Fat 5.23 g 8 g
    Saturated fat 1.31 g 2 g
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg
    Carbohydrates 30.72 g 47 g
    Sugars 0 g 0 g
    Fiber 1.3 g 1.99 g
    Proteins 3.92 g 6 g
    Salt 1.113 g 1.7 g
    Vitamin A 196.2 µg 300 µg
    Vitamin C (ascorbic acid) 2.4 mg 3.67 mg
    Calcium 26 mg 39.8 mg
    Iron 1.18 mg 1.81 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 17.468 % 17.468 %
Serving size: 153 g (1 cup)

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Product added on by usda-ndb-import
Last edit of product page on by teolemon.

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