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Hormel, gatherings, dip, bacon, spinach, artichoke

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Hormel, gatherings, dip, bacon, spinach, artichoke

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Barcode: 0037600117470 (EAN / EAN-13) 037600117470 (UPC / UPC-A)

Brands: Hormel, Hormel Foods Corporation

Brand owner: Hormel Foods Corporation

Categories: Condiments, Sauces, Dips, Groceries

Countries where sold: United States

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Health

Ingredients

  • icon

    75 ingredients

    Sauce (water, skim milk, cream, natural flavor [maltodextrin, modified food starch, whey, sweet cream solids, natural flavors, cheddar cheese {milk, salt, cheese cultures, enzymes}, modified food starch, buttermilk solids, butter, sodium phosphate, hydrogenated soybean oil, contains less than 2% corn syrup solids, sodium alginate, yeast extract, lactic acid, soybean oil, guar gum], contains less than 2% maltodextrin, yeast extract, corn syrup solids, soybean oil, salt, pasteurized milk, cultures, salt, enzymes, water, yeast extract, natural flavors, gum arabic, mono - and diglycerides, disodium phosphate, propylene glycol alginate, xanthan gum), artichokes, water, bacon (cured with water, salt, sodium erythorbate, sodium nitrite. may also contain smoke flavoring, sugar, dextrose, brown sugar, sodium phosphate, potassium chloride, flavoring), spinach, soybean oil, modified cornstarch, flavoring, contains 2% or less of antimicrobial blend (maltodextrin, cultured dextrose, sodium diacetate, salt, egg white lysozyme, nisin preparation [salt, nisin]), potassium sorbate (preservative), soy lecithin, sodium benzoate (preservative).
    Allergens: Milk
    Traces: Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    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

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    Source: Wikipedia

  • E234 - Nisin

    Nisin: Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine -Lan-, methyllanthionine -MeLan-, didehydroalanine -Dha-, and didehydroaminobutyric acid -Dhb-. These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple -5- thioether bridges. Subtilin and epidermin are related to nisin. All are members of a class of molecules known as lantibiotics. In the food industry, nisin is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized. It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont.
    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

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262ii - Sodium diacetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    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.

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E405 - Propane-1‚2-diol alginate

    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • E414 - Acacia gum

    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Skimmed milk, Cream, Whey, Cheddar, Milk, Buttermilk solids, Butter, Pasteurised milk, Bacon

    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

    Non-vegetarian

    Non-vegetarian ingredients: Bacon

    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!

    : Sauce (water, skim milk, cream, natural flavor (maltodextrin, modified food starch, whey, sweet cream solids, natural flavors, cheddar cheese (milk, salt, cheese cultures, enzymes), modified food starch, buttermilk solids, butter, sodium phosphate, hydrogenated soybean oil, contains less than 2% corn syrup solids, sodium alginate, yeast extract, lactic acid, soybean oil, guar gum), contains less than 2% maltodextrin, yeast extract, corn syrup solids, soybean oil, salt, pasteurized milk, cultures, salt, enzymes, water, yeast extract, natural flavors, gum arabic, mono- and diglycerides, disodium phosphate, propylene glycol alginate, xanthan gum), artichokes, water, bacon (with water, salt, sodium erythorbate, sodium nitrite, may also contain smoke flavoring, sugar, dextrose, brown sugar, sodium phosphate, potassium chloride, flavoring), spinach, soybean oil, modified cornstarch, flavoring, contains 2% and less of antimicrobial blend (maltodextrin, cultured dextrose, sodium diacetate, salt, egg white lysozyme, nisin preparation (salt, nisin)), potassium sorbate (preservative), soy lecithin, sodium benzoate (preservative)
    1. Sauce -> en:sauce - vegan: maybe - vegetarian: maybe
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      3. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
      4. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
        1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes
        2. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        3. whey -> en:whey - vegan: no - vegetarian: maybe
        4. sweet cream solids -> en:sweet-cream-solids
        5. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
        6. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726
          1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
          2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
          3. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        7. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
        8. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801
        9. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
        10. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes
        11. hydrogenated soybean oil -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
        12. contains less than 2% corn syrup solids -> en:contains-less-than-2-corn-syrup-solids
        13. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes
        14. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes
        15. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
        16. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
        17. guar gum -> en:e412 - vegan: yes - vegetarian: yes
      5. contains less than 2% maltodextrin -> en:contains-less-than-2-maltodextrin
      6. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes
      7. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089
      8. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
      9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      10. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
      11. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe
      12. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      13. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      14. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      15. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes
      16. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      17. gum arabic -> en:e414 - vegan: yes - vegetarian: yes
      18. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      19. disodium phosphate -> en:e339ii
      20. propylene glycol alginate -> en:e405 - vegan: yes - vegetarian: yes
      21. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes
    2. artichokes -> en:artichoke - vegan: yes - vegetarian: yes - ciqual_food_code: 20052
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    4. bacon -> en:bacon - vegan: no - vegetarian: no - ciqual_food_code: 28858
      1. with water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes
      4. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes
      5. may also contain smoke flavoring -> en:may-also-contain-smoke-flavoring
      6. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      8. brown sugar -> en:brown-sugar - vegan: yes - vegetarian: yes - ciqual_food_code: 31017
      9. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes
      10. potassium chloride -> en:e508 - vegan: yes - vegetarian: yes
      11. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe
    5. spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059
    6. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
    7. modified cornstarch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    8. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe
    9. contains 2% and less of antimicrobial blend -> en:contains-2-and-less-of-antimicrobial-blend
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes
      2. cultured dextrose -> en:cultured-dextrose
      3. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. egg white lysozyme -> en:egg-white-lysozyme
      6. nisin preparation -> en:nisin-preparation
        1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        2. nisin -> en:e234 - vegan: yes - vegetarian: yes
    10. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes
      1. preservative -> en:preservative
    11. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
    12. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes
      1. preservative -> en:preservative

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 28

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 2

    • Proteins: 2 / 5 (value: 3.57, rounded value: 3.57)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 28.125, rounded value: 28.1)

    Negative points: 9

    • Energy: 1 / 10 (value: 598, rounded value: 598)
    • Sugars: 0 / 10 (value: 3.57, rounded value: 3.57)
    • Saturated fat: 1 / 10 (value: 1.79, rounded value: 1.8)
    • Sodium: 7 / 10 (value: 714, rounded value: 714)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (9 - 2)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (2 Tbsp (28 g))     		Compared to: Dips
    Energy 598 kj
    (143 kcal)     		167 kj
    (40 kcal)     		-15%
    Fat 8.93 g 2.5 g -21%
    Saturated fat 1.79 g 0.501 g -
    Trans fat 0 g 0 g
    Cholesterol 36 mg 10.1 mg +639%
    Carbohydrates 10.71 g 3 g +2%
    Sugars 3.57 g 1 g +15%
    Fiber 0 g 0 g -100%
    Proteins 3.57 g 1 g -2%
    Salt 1.785 g 0.5 g +51%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 28.125 % 28.125 %
Serving size: 2 Tbsp (28 g)

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