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Potato Skins, Cheddar & Bacon – Tgi Friday's Inc.

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Potato Skins, Cheddar & Bacon – Tgi Friday's Inc.

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Barcode:
0046704068403(EAN / EAN-13) 046704068403 (UPC / UPC-A)

Brands: Tgi Friday's Inc.

Brand owner: McCain Foods, Inc.

Categories: Frozen foods

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).

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    Negative points: 12/55

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      Energy

      2/10 points (916kJ)

      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

      0/15 points (0g)

      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

      6/20 points (1.25g)

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

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    Positive points: 0/10

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      Fiber

      0/5 points (0g)

      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: 12 (12 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Frozen foods
    Energy 916 kJ
    (219 kcal)     		769.125 kj (184 kcal) (+19%)
    Fat 12.5 g 7.728 g (+62%)
    Saturated fat 4.17 g 3.856 g (+8%)
    Trans fat 0 g 0.033 g (-100%)
    Cholesterol 0.021 g 17.165 mg (+22%)
    Carbohydrates 18.75 g 20.996 g (-11%)
    Sugars 0 g 11.769 g (-100%)
    Fiber 0 g 1.649 g (-100%)
    Proteins 7.29 g 4.911 g (+48%)
    Salt 1.25 g 0.411 g (+204%)
    Sodium 0.5 g 0.164 g (+205%)
    Vitamin A 0 g 17.721 µg (-100%)
    Vitamin C (ascorbic acid) 0 g 5.383 mg (-100%)
    Calcium 0.083 g 48.755 mg (+70%)
    Iron 0.00038 g 0.833 mg (-54%)
    Fruits‚ vegetables‚ legumes ? 17.54 %

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging)
      Energy 916 kJ
      (219 kcal)       		? kcal
      (219 kcal)
      Fat 12.5 g 12.5 g
      Saturated fat 4.17 g 4.17 g
      Trans fat 0 g 0 g
      Cholesterol 0.021 g 0.021 g
      Carbohydrates 18.75 g 18.75 g
      Sugars 0 g 0 g
      Fiber 0 g 0 g
      Proteins 7.29 g 7.29 g
      Salt 1.25 g 1.25 g
      Sodium 0.5 g 0.5 g
      Vitamin A 0 g 0 g
      Vitamin C (ascorbic acid) 0 g 0 g
      Calcium 0.083 g 0.083 g
      Iron 0.00038 g 0.00038 g
      Fruits‚ vegetables‚ legumes ? ?
Serving size: 3 PIECES (96 g)

Ingredients

  • icon

    57 ingredients

    coated potato skins (baked potatoes, water, coating [modified potato starch, rice flour, degermed yellow corn flour, dextrin, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), onion and garlic powder, dextrose, spices, spice extractive, xanthan gum], soybean oil), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto [color]), cheese sauce (water, aged cheddar cheese [cultured milk, salt, enzymes, annatto (color]), soybean oil, modified food starch, whey (milk), sodium phosphate, salt, cellulose gum, mono and diglycerides, lactic acid, spice, yeast extract, guar gum, annatto (color)], butter oil, nonfat dry milk), applewood smoked bacon - smoke flavoring added (bacon cured with water, salt, sugar, sodium phosphate, sodium ascorbate, sodium nitrite, smoke flavor)
    Allergens: milk, soybeans

    • Ingredient information

      • coated-potato-skins: 60.0% (estimate)

      • — potato: 32.5% (estimate)

      • — water: 13.8% (estimate)

      • — coating: 6.9% (estimate)

      • —— modified potato starch: 3.4% (estimate)

      • —— rice flour: < 2% (estimate)

      • —— degermed-yellow-corn-flour: < 2% (estimate)

      • —— E1400: < 2% (estimate)

      • —— salt: < 2% (estimate)

      • —— Raising agent: < 2% (estimate)

      • ——— E450i: < 2% (estimate)

      • ——— E500ii: < 2% (estimate)

      • —— onion: < 2% (estimate)

      • —— garlic: < 2% (estimate)

      • —— dextrose: < 2% (estimate)

      • —— spice: < 2% (estimate)

      • —— spice: < 2% (estimate)

      • —— E415: < 2% (estimate)

      • — soya oil: 6.9% (estimate)

      • cheddar: 20.0% (estimate)

      • — cultured-pasteurized-milk: 10.0% (estimate)

      • — salt: < 2% (estimate)

      • — enzyme: < 2% (estimate)

      • — E160b: 8.8% (estimate)

      • —— Colour: 8.8% (estimate)

      • cheese sauce: 10.0% (estimate)

      • — water: 5.0% (estimate)

      • — aged-cheddar-cheese: 2.5% (estimate)

      • —— soured milk: < 2% (estimate)

      • —— salt: < 2% (estimate)

      • —— enzyme: < 2% (estimate)

      • —— E160b: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • — soya oil: < 2% (estimate)

      • — Modified starch: < 2% (estimate)

      • — whey: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — salt: < 2% (estimate)

      • — E466: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — E270: < 2% (estimate)

      • — spice: < 2% (estimate)

      • — yeast extract: < 2% (estimate)

      • — E412: < 2% (estimate)

      • — E160b: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • — butterfat: < 2% (estimate)

      • — skimmed milk powder: < 2% (estimate)

      • applewood-smoked-bacon: 5.0% (estimate)

      • smoke flavouring: 5.0% (estimate)

      • — bacon-cured-with-water: 2.5% (estimate)

      • — salt: < 2% (estimate)

      • — sugar: < 2% (estimate)

      • — E339: < 2% (estimate)

      • — E301: < 2% (estimate)

      • — E250: < 2% (estimate)

      • — smoke flavouring: < 2% (estimate)

  • icon

    Contains added sugars (~ 0%)

    Added sugars: dextrose, sugar
    Estimated quantity of added sugars in ingredients: 0%
    Search for products in the same category without added sugars: Frozen foods
    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.

Food processing

Additives

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E160b - Annatto

  • E250 - Sodium nitrite

    Sodium nitrite (E250) is a salt used for curing and preserving meat products.

    It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.

    However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.

  • 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

  • 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.

  • 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.

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E450i - Disodium diphosphate

  • 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.

  • 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.

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: cheddar, cultured-pasteurized-milk, soured milk, whey, butterfat, skimmed milk powder

    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: coated-potato-skins, degermed-yellow-corn-flour, aged-cheddar-cheese, applewood-smoked-bacon, bacon-cured-with-water

    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: coated potato skins (potatoes, water, coating (modified potato starch, rice flour, degermed yellow corn flour, dextrin, salt, leavening (sodium acid pyrophosphate, sodium bicarbonate), onion, garlic, dextrose, spices, spice, xanthan gum), soybean oil), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color)), cheese sauce (water, aged cheddar cheese (cultured milk, salt, enzymes, annatto, color), soybean oil, modified food starch, whey, sodium phosphate, salt, cellulose gum, mono- and diglycerides, lactic acid, spice, yeast extract, guar gum, annatto (color), butter oil, nonfat dry milk), applewood smoked bacon, smoke flavoring added (bacon cured with water, salt, sugar, sodium phosphate, sodium ascorbate, sodium nitrite, smoke flavor)
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    coated potato skinsen:coated-potato-skins60.020.0100.0
    potatoesen:potatoyesyes400332.55.0100.0
    wateren:wateryesyes1806613.80.050.0
    coatingen:coatingmaybemaybe6.90.033.3
    modified potato starchen:modified-potato-starchyesyes95103.40.033.3
    rice flouren:rice-flouryesyes95201.70.016.7
    degermed yellow corn flouren:degermed-yellow-corn-flour0.90.011.1
    dextrinen:e1400yesyes0.40.08.3
    salten:saltyesyes110580.20.01.2
    leaveningen:raising-agent0.10.01.2
    sodium acid pyrophosphateen:e450iyesyes0.10.01.2
    sodium bicarbonateen:e500iiyesyes0.10.00.6
    onionen:onionyesyes200340.10.01.2
    garlicen:garlicyesyes110000.00.01.2
    dextroseen:dextroseyesyes310160.00.01.2
    spicesen:spiceyesyes0.00.01.2
    spiceen:spiceyesyes0.00.01.2
    xanthan gumen:e415yesyes0.00.01.2
    soybean oilen:soya-oilyesyesno174206.90.025.0
    cheddar cheeseen:cheddarnomaybe1272620.00.050.0
    cultured pasteurized milken:cultured-pasteurized-milknoyes1905110.00.050.0
    salten:saltyesyes110580.60.01.2
    enzymesen:enzymemaybemaybe0.60.01.2
    annattoen:e160byesyes8.80.01.2
    coloren:colour8.80.01.2
    cheese sauceen:cheese-saucemaybemaybe10.00.033.3
    wateren:wateryesyes180665.00.033.3
    aged cheddar cheeseen:aged-cheddar-cheese2.50.016.7
    cultured milken:soured-milknoyes1.20.016.7
    salten:saltyesyes110580.60.01.2
    enzymesen:enzymemaybemaybe0.30.01.2
    annattoen:e160byesyes0.20.01.2
    coloren:colour0.20.01.2
    soybean oilen:soya-oilyesyesno174201.20.011.1
    modified food starchen:modified-starchyesyes95100.60.08.3
    wheyen:wheynomaybe0.30.06.7
    sodium phosphateen:e339yesyes0.20.05.6
    salten:saltyesyes110580.10.01.2
    cellulose gumen:e466yesyes0.00.01.2
    mono- and diglyceridesen:e471maybemaybemaybe0.00.01.2
    lactic aciden:e270yesyes0.00.01.2
    spiceen:spiceyesyes0.00.01.2
    yeast extracten:yeast-extractyesyes110090.00.01.2
    guar gumen:e412yesyes0.00.01.2
    annattoen:e160byesyes0.00.01.2
    coloren:colour0.00.01.2
    butter oilen:butterfatnoyesno164010.00.01.2
    nonfat dry milken:skimmed-milk-powdernoyes190540.00.01.2
    applewood smoked baconen:applewood-smoked-bacon5.00.025.0
    smoke flavoring addeden:smoke-flavouringmaybemaybe5.00.05.0
    bacon cured with wateren:bacon-cured-with-water2.50.05.0
    salten:saltyesyes110580.60.01.2
    sugaren:sugaryesyes310160.00.00.0
    sodium phosphateen:e339yesyes0.00.00.0
    sodium ascorbateen:e301yesyes0.00.00.0
    sodium nitriteen:e250yesyes0.00.00.0
    smoke flavoren:smoke-flavouringmaybemaybe1.90.00.0

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Product page also edited by org-database-usda.

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