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Banana Nut Muffins – Meijer – NET WT. 14.0 oz (0.87 lb)

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Banana Nut Muffins – Meijer – NET WT. 14.0 oz (0.87 lb)

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Barcode:
0041250418344(EAN / EAN-13) 041250418344 (UPC / UPC-A)

Quantity: NET WT. 14.0 oz (0.87 lb)

Brands: Meijer

Categories: Snacks, Sweet snacks, Biscuits and cakes, Cakes, Muffins, Fruit muffins, Banana muffins

Countries where sold: United States

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower 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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 16/55

    • icon

      Energy

      4/10 points (1610kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      6/15 points (23.2g)

      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.

    • icon

      Salt

      3/20 points (0.68g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 0/10

    • icon

      Fiber

      0/5 points (1.01g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 16 (16 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 Muffin (99g))     		Compared to: Banana muffins
    Energy 1,610 kj
    (384 kcal)     		1,590 kj
    (380 kcal)     		+8%
    Fat 19.2 g 19 g +25%
    Saturated fat 3.03 g 3 g -4%
    Trans fat 0 g 0 g
    Cholesterol 50.5 mg 50 mg
    Carbohydrates 42.4 g 42 g -10%
    Sugars 23.2 g 23 g -8%
    Fiber 1.01 g 1 g -65%
    Proteins 5.05 g 5 g -1%
    Salt 0.682 g 0.675 g -3%
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0.684 % 0.684 %
Serving size: 1 Muffin (99g)

Ingredients

  • icon

    39 ingredients

    BANANA NUT MUFFIN: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIANMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, BANANAS, SOYBEAN AND/OR CANOLA OIL, EGGS, WALNUTS, WATER, BUTTERMILK (SKIM MILK, DRY BUTTERMILK, SALT, BACTERIAL CULTURE), WHEY (MILK), LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, MONO-AND DIGLYCERIDES, POLYGLYCEROL ESTERS OF FATTY ACIDS, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CITRIC ACID, CELLULOSE GUM, SOY LECITHIN. CONTAINS WHEAT, EGGS, VWALNUTS, MILK AND SOY. MAY CONTAIN OTHER TREE NUTS NOT LISTED.
    Allergens: Banana, Eggs, Gluten, Milk, Nuts, Soybeans

    • Ingredient information

      • Banana-nut-muffin: 51.7% (estimate)

      • — Fortified wheat flour: 26.7% (estimate)

      • — Wheat flour: 25.0% (estimate)

      • E375: 24.2% (estimate)

      • Reduced iron: 12.1% (estimate)

      • Thianmine-mononitrate: 6.0% (estimate)

      • E101: 3.0% (estimate)

      • Folic acid: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • Banana: < 2% (estimate)

      • Soya bean: < 2% (estimate)

      • Canola oil: < 2% (estimate)

      • Egg: < 2% (estimate)

      • Walnut: < 2% (estimate)

      • Water: < 2% (estimate)

      • Buttermilk: < 2% (estimate)

      • — Skimmed milk: < 2% (estimate)

      • — Buttermilk: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Bacterial-culture: < 2% (estimate)

      • Whey: < 2% (estimate)

      • Raising agent: < 2% (estimate)

      • — E500ii: < 2% (estimate)

      • — E541: < 2% (estimate)

      • — E341i: < 2% (estimate)

      • Salt: < 2% (estimate)

      • Dextrose: < 2% (estimate)

      • E471: < 2% (estimate)

      • E475: < 2% (estimate)

      • Natural and artificial flavouring: < 2% (estimate)

      • E481: < 2% (estimate)

      • E415: < 2% (estimate)

      • E330: < 2% (estimate)

      • E466: < 2% (estimate)

      • Soya lecithin: < 2% (estimate)

      • Vwalnuts: < 2% (estimate)

      • Milk: < 2% (estimate)

      • Soya: < 2% (estimate)

      • Not-listed: < 2% (estimate)

Food processing

Additives

  • 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.

  • 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

  • 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.

  • E466 - Sodium carboxy methyl cellulose

    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia

  • 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.

  • E475 - Polyglycerol esters of fatty acids

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Egg, Buttermilk, Skimmed milk, Buttermilk, Whey, Milk

    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: Banana-nut-muffin, Reduced iron, Thianmine-mononitrate, Bacterial-culture, Vwalnuts, Not-listed

    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!

    en: BANANA NUT MUFFIN (ENRICHED WHEAT FLOUR, WHEAT FLOUR), NIACIN, REDUCED IRON, THIANMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SUGAR, BANANAS, SOYBEAN, CANOLA OIL, EGGS, WALNUTS, WATER, BUTTERMILK (SKIM MILK, BUTTERMILK, SALT, BACTERIAL CULTURE), WHEY, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, DEXTROSE, mono- and DIGLYCERIDES, POLYGLYCEROL ESTERS OF FATTY ACIDS, NATURAL and ARTIFICIAL FLAVOR, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CITRIC ACID, CELLULOSE GUM, SOY LECITHIN, VWALNUTS, MILK, SOY, NOT LISTED
    1. BANANA NUT MUFFIN -> en:banana-nut-muffin – percent_min: 3.33333333333333 – percent_max: 100
      1. ENRICHED WHEAT FLOUR -> en:fortified-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 1.66666666666667 – percent_max: 100
      2. WHEAT FLOUR -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – 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. THIANMINE MONONITRATE -> en:thianmine-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 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 16.6666666666667
    7. SUGAR -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 14.2857142857143
    8. BANANAS -> en:banana – vegan: yes – vegetarian: yes – ciqual_food_code: 13005 – percent_min: 0 – percent_max: 12.5
    9. SOYBEAN -> en:soya-bean – vegan: yes – vegetarian: yes – ciqual_food_code: 20901 – percent_min: 0 – percent_max: 11.1111111111111
    10. CANOLA OIL -> en:canola-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17130 – percent_min: 0 – percent_max: 10
    11. EGGS -> en:egg – vegan: no – vegetarian: yes – ciqual_food_code: 22000 – percent_min: 0 – percent_max: 9.09090909090909
    12. WALNUTS -> en:walnut – vegan: yes – vegetarian: yes – ciqual_food_code: 15023 – percent_min: 0 – percent_max: 8.33333333333333
    13. WATER -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 0 – percent_max: 7.69230769230769
    14. BUTTERMILK -> en:buttermilk – vegan: no – vegetarian: yes – ciqual_food_code: 19801 – percent_min: 0 – percent_max: 7.14285714285714
      1. SKIM MILK -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 7.14285714285714
      2. BUTTERMILK -> en:buttermilk – vegan: no – vegetarian: yes – ciqual_food_code: 19801 – percent_min: 0 – percent_max: 3.57142857142857
      3. SALT -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.682
      4. BACTERIAL CULTURE -> en:bacterial-culture – percent_min: 0 – percent_max: 0.682
    15. WHEY -> en:whey – vegan: no – vegetarian: maybe – percent_min: 0 – percent_max: 6.66666666666667
    16. LEAVENING -> en:raising-agent – percent_min: 0 – percent_max: 6.25
      1. SODIUM BICARBONATE -> en:e500ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 6.25
      2. SODIUM ALUMINUM PHOSPHATE -> en:e541 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 3.125
      3. MONOCALCIUM PHOSPHATE -> en:e341i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 2.08333333333333
    17. SALT -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 0.682
    18. DEXTROSE -> en:dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_max: 0.682
    19. mono- and DIGLYCERIDES -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.682
    20. POLYGLYCEROL ESTERS OF FATTY ACIDS -> en:e475 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.682
    21. NATURAL and ARTIFICIAL FLAVOR -> en:natural-and-artificial-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 0.682
    22. SODIUM STEAROYL LACTYLATE -> en:e481 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_max: 0.682
    23. XANTHAN GUM -> en:e415 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.682
    24. CITRIC ACID -> en:e330 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.682
    25. CELLULOSE GUM -> en:e466 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.682
    26. SOY LECITHIN -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_max: 0.682
    27. VWALNUTS -> en:vwalnuts – percent_min: 0 – percent_max: 0.682
    28. MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_max: 0.682
    29. SOY -> en:soya – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 0.682
    30. NOT LISTED -> en:not-listed – percent_min: 0 – percent_max: 0.682

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