arrow_upward

Italian flavored bread crumbs - Progresso

Italian flavored bread crumbs - Progresso

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0041196891010 (EAN / EAN-13) 041196891010 (UPC / UPC-A)

Brands: Progresso

Brand owner: GENERAL MILLS SALES INC.

Categories: Cooking helpers

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    63 ingredients


    Breadcrumbs (enriched flour [wheat flour, malted barley, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid], high fructose corn syrup, corn syrup, vegetable oil [soybean and/or cottonseed and/or corn and/or canola oils]. contains 2% or less of: salt, yeast, honey, molasses, sugar, wheat gluten, whey, soy flour, whole wheat flour, rye flour, white corn flour, oat bran, rice flour, potato flour, butter, dough conditioners [mono - and diglycerides, sodium and/or calcium stearoyl lactylate, soy lecithin, calcium carbonate], yeast nutrients [ammonium sulfate, calcium sulfate, monocalcium phosphate], distilled vinegar, nonfat milk, buttermilk, lactic acid, calcium propionate [preservative], potassium sorbate [preservative], sesame seeds, sunflower seeds, egg), enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), salt, parsley*, spice, onion powder, garlic, natural flavor. *dried
    Allergens: Eggs, Gluten, Milk, Sesame seeds, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E170 - Calcium carbonates
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: High fructose corn syrup
    • 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

  • E170 - Calcium carbonates


    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia
  • E202 - Potassium sorbate


    Potassium sorbate: Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH=CH−CH=CH−CO2K. It is a white salt that is very soluble in water -58.2% at 20 °C-. It is primarily used as a food preservative -E number 202-. Potassium sorbate is effective in a variety of applications including food, wine, and personal-care products. While sorbic acid is naturally occurring in some berries, virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically.
    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
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E341 - Calcium phosphates


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341i - Monocalcium phosphate


    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E516 - Calcium sulphate


    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia
  • E517 - Ammonium sulphate


    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Honey, Whey, Butter, Skimmed milk, Buttermilk, Egg

    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: Ferrous sulfate, Thiamin mononitrate, Folic acid, Soybean-and-cottonseed-and-corn-and-canola-oils, Contains-2-and-less-of, Sodium-and-calcium-stearoyl-lactylate, Yeast-nutrients, Iron, Thiamin mononitrate, Folic acid, Dried

    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!

    Breadcrumbs (flour (wheat flour, malted barley, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, vegetable oil (soybean and cottonseed and corn and canola oils), contains 2% and less of (salt), yeast, honey, molasses, sugar, wheat gluten, whey, soy flour, whole wheat flour, rye flour, white corn flour, oat bran, rice flour, potato flour, butter, dough conditioners (mono- and diglycerides, sodium and calcium stearoyl lactylate, soy lecithin, calcium carbonate), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, nonfat milk, buttermilk, lactic acid, calcium propionate (preservative), potassium sorbate (preservative), sesame seeds, sunflower seeds, egg), flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), salt, parsley, spice, onion, garlic, natural flavor, dried
    1. Breadcrumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - percent_min: 11.1111111111111 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0.37037037037037 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 100
        2. malted barley -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
        4. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 25
        5. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
      2. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
        1. soybean and cottonseed and corn and canola oils -> en:soybean-and-cottonseed-and-corn-and-canola-oils - percent_min: 0 - percent_max: 25
      5. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 20
        1. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. honey -> en:honey - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. molasses -> en:molasses - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      10. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      11. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
      12. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      13. whole wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
      14. rye flour -> en:rye-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
      15. white corn flour -> en:white-corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      16. oat bran -> en:oat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      17. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      18. potato flour -> en:potato-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      19. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
      20. dough conditioners -> en:flour-treatment-agent - percent_min: 0 - percent_max: 5
        1. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
        2. sodium and calcium stearoyl lactylate -> en:sodium-and-calcium-stearoyl-lactylate - percent_min: 0 - percent_max: 2.5
        3. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
        4. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
      21. yeast nutrients -> en:yeast-nutrients - percent_min: 0 - percent_max: 4.76190476190476
        1. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
        2. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
        3. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.58730158730159
      22. distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      23. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
      24. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      25. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      26. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 3.84615384615385
      27. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 3.7037037037037
      28. sesame seeds -> en:sesame-seeds - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      29. sunflower seeds -> en:sunflower-seed - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
      30. egg -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    2. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      3. iron -> en:iron - percent_min: 0 - percent_max: 16.6666666666667
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333
    3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. parsley -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    9. dried -> en:dried - percent_min: 0 - percent_max: 5

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: 0

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

    Positive points: 5

    • Proteins: 5 / 5 (value: 14.285714285714, rounded value: 14.29)
    • Fiber: 5 / 5 (value: 7.1428571428571, rounded value: 7.14)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 15

    • Energy: 4 / 10 (value: 1494, rounded value: 1494)
    • Sugars: 1 / 10 (value: 7.1428571428571, rounded value: 7.14)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 10 / 10 (value: 1428.5714285714, rounded value: 1428.6)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 10 (15 - 5)

    Nutri-Score: C

  • icon

    Sugars in moderate quantity (7.14%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in high quantity (3.57%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (1/4 cup (28 g) (28 g))
    Compared to: Cooking helpers
    Energy 1,494 kj
    (357 kcal)
    418 kj
    (100 kcal)
    +4%
    Fat 3.571 g 1 g -40%
    Saturated fat 0 g 0 g -100%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 64.286 g 18 g +2%
    Sugars 7.143 g 2 g -75%
    Fiber 7.143 g 2 g +141%
    Proteins 14.286 g 4 g +170%
    Salt 3.571 g 1 g +222%
    Potassium 0 mg 0 mg -100%
    Calcium 214 mg 59.9 mg +207%
    Iron 4.64 mg 1.3 mg +98%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1/4 cup (28 g) (28 g)

Environment

Packaging

Transportation

Data sources

Product added on by org-database-usda
Last edit of product page on by segundo.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlnRNXtiEpwzhCD74shPX7N6oHoTvYOt73YrLLKg.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.