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Texas Toast - H-E-B

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Barcode: 0041220860197 (EAN / EAN-13) 041220860197 (UPC / UPC-A)

Brands: H-E-B

Brand owner: H E Butt Grocery Company

Countries where sold: United States

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Health

Ingredients

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    86 ingredients

    Bread: enriched flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, contains 2% or less of: palm oil, yeast, salt, sugar, wheat flour, wheat gluten, defatted soy flour, wheat protein isolate, malted barley flour, datem, dextrose, wheat starch, calcium carbonate, l - cysteine, enzymes, azodicarbonamide, soy oil, ascorbic acid, diammonium phosphate, calcium peroxide, dicalcium phosphate, corn meal. cheese topping: low moisture part skim mozzarella (pasteurized part skim milk, cheese culture, salt, enzymes), muenster (pasteurized milk, cheese cultures, salt, enzymes), smoked provolone (pasteurized milk, cheese cultures, salt, enzymes natural smoke flavoring), mild cheddar (pasteurized milk, cheese cultures, salt, enzymes, annatto {for color}), colby (pasteurized milk, cheese cultures, salt, enzymes, annatto {for color}). spread: natural oil blend (soybean, palm fruit, palm kernel, extra virgin olive and/or canola), water, garlic, sweet cream buttermilk, contains 2% or less of: onion powder, salt, mono and diglycerides, soy lecithin, potassium sorbate and sodium benzoate (to protect quality), natural and artificial flavor, spices, beta carotene (for color), vitamin a palmitate, lactic acid, citric acid.
    Allergens: Gluten, 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: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten

    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

  • 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

  • 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

  • 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

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

  • E341ii - Dicalcium 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

  • E930 - Calcium peroxide

    Calcium peroxide: Calcium peroxide or calcium dioxide is the inorganic compound with the formula CaO2. It is the peroxide -O22−- salt of Ca2+. Commercial samples can be yellowish, but the pure compound is white. It is almost insoluble in water.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm kernel oil
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    Non-vegan

    Non-vegan ingredients: Low moisture part skim mozzarella, Pasteurized semi-skimmed milk, Pasteurised milk, Provolone, Pasteurised milk, Mild cheddar, Pasteurised milk, Pasteurised milk, Buttermilk

    Some ingredients could not be recognized.

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    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.
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    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: Bread, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Cheese-topping, Muenster, Enzymes-natural-smoke-flavoring, Colby, Spread, Natural-oil-blend, Palm-fruit, Extra-virgin-olive-and-canola, Contains-2-and-less-of, To-protect-quality

    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!

    Bread (flour, wheat flour), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, water, contains 2% and less of (palm oil), yeast, salt, sugar, wheat flour, wheat gluten, soy flour, wheat protein isolate, malted barley flour, datem, dextrose, wheat starch, calcium carbonate, l-cysteine, enzymes, azodicarbonamide, soy oil, ascorbic acid, diammonium phosphate, calcium peroxide, dicalcium phosphate, corn meal, cheese topping (low moisture part skim mozzarella, pasteurized part skim milk), cheese culture, salt, enzymes, muenster (pasteurized milk, cheese cultures, salt, enzymes), provolone (pasteurized milk, cheese cultures, salt, enzymes natural smoke flavoring), mild cheddar (pasteurized milk, cheese cultures, salt, enzymes, annatto (for color)), colby (pasteurized milk, cheese cultures, salt, enzymes, annatto (for color)), spread (natural oil blend, soybean), palm fruit, palm kernel, extra virgin olive and canola, water, garlic, sweet cream buttermilk, contains 2% and less of (onion), salt, mono- and diglycerides, soy lecithin, potassium sorbate, sodium benzoate (to protect quality), natural and artificial flavor, spices, beta carotene (for color), vitamin a palmitate, lactic acid, citric acid
    1. Bread -> en:bread - percent_min: 1.78571428571429 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0.892857142857143 - percent_max: 100
      2. 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: 50
    3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
    4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
    5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    7. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 12.5
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 12.5
    9. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. wheat protein isolate -> en:wheat-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.88235294117647
    18. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    21. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. soy oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.16666666666667
    25. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. diammonium phosphate -> en:e342 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. calcium peroxide -> en:e930 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
    28. dicalcium phosphate -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
    29. corn meal -> en:cornmeal - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. cheese topping -> en:cheese-topping - percent_min: 0 - percent_max: 3.33333333333333
      1. low moisture part skim mozzarella -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
      2. pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
    31. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.03030303030303
    34. muenster -> en:muenster - percent_min: 0 - percent_max: 2.94117647058824
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.980392156862745
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.735294117647059
    35. provolone -> en:provolone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.85714285714286
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.952380952380952
      4. enzymes natural smoke flavoring -> en:enzymes-natural-smoke-flavoring - percent_min: 0 - percent_max: 0.714285714285714
    36. mild cheddar -> en:mild-cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.77777777777778
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.925925925925926
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.694444444444444
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.555555555555556
        1. for color -> en:colour - percent_min: 0 - percent_max: 0.555555555555556
    37. colby -> en:colby - percent_min: 0 - percent_max: 2.7027027027027
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.7027027027027
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.35135135135135
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.900900900900901
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.675675675675676
      5. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.540540540540541
        1. for color -> en:colour - percent_min: 0 - percent_max: 0.540540540540541
    38. spread -> en:spread - percent_min: 0 - percent_max: 2.63157894736842
      1. natural oil blend -> en:natural-oil-blend - percent_min: 0 - percent_max: 2.63157894736842
      2. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.31578947368421
    39. palm fruit -> en:palm-fruit - percent_min: 0 - percent_max: 2.63157894736842
    40. palm kernel -> en:palm-kernel-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 2.5
    41. extra virgin olive and canola -> en:extra-virgin-olive-and-canola - percent_min: 0 - percent_max: 2.5
    42. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    44. sweet cream buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    45. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 2.27272727272727
      1. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727
    46. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    47. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.17391304347826
    48. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    49. potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
    50. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.04081632653061
      1. to protect quality -> en:to-protect-quality - percent_min: 0 - percent_max: 2.04081632653061
    51. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.04081632653061
    52. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    53. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.92307692307692
      1. for color -> en:colour - percent_min: 0 - percent_max: 1.92307692307692
    54. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.92307692307692
    55. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182
    56. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.81818181818182

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 SLICE (46 g))
    Energy 1,364 kj
    (326 kcal)     		627 kj
    (150 kcal)
    Fat 17.39 g 8 g
    Saturated fat 5.43 g 2.5 g
    Trans fat 0 g 0 g
    Cholesterol 11 mg 5.06 mg
    Carbohydrates 34.78 g 16 g
    Sugars 2.17 g 0.998 g
    Fiber 2.2 g 1.01 g
    Proteins 10.87 g 5 g
    Salt 1.412 g 0.65 g
    Vitamin A 195.6 µg 90 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg
    Calcium 130 mg 59.8 mg
    Iron 2.35 mg 1.08 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 SLICE (46 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by usda-ndb-import
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvln1af-H_uBTfLyXuyRGq2dKhApPWZut4ubrnCKs.

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