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7% Fat Free Beef Franks – Hebrew National

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7% Fat Free Beef Franks – Hebrew National

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Barcode:
0074956180550(EAN / EAN-13) 074956180550 (UPC / UPC-A)

Brands: Hebrew National

Countries where sold: United States

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Health

Nutrition

  • icon

    Nutri-Score unknown

    Missing category and nutrition facts
    ⚠ ️The category of the product must be specified in order to compute the Nutri-Score.
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Sugars

    Could you add the information needed to compute the Nutri-Score?
    • 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

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy ~ 383.72 kJ
    (100 kcal)
    Fat 2.22 g
    Saturated fat 1.10888888888889 g
    Monounsaturated fat 1.10888888888889 g
    Cholesterol 0.0333 g
    Carbohydrates 4.44 g
    Sugars ?
    Fiber ?
    Proteins 13.3 g
    Salt 2.725 g
    Sodium 1.09 g
    Iron 0.000888888888888889 g
    Fruits‚ vegetables‚ legumes ~ 0 %

    • Nutrition facts (Detailed data)

      Nutrition facts As sold
      for 100 g / 100 ml       		As sold for 100 g (packaging) As sold per serving (45 g) (packaging) As sold for 100 g (estimate)
      Energy ~ 383.72 kJ
      (100 kcal)       		? kcal
      (100 kcal)       		? kcal
      (45 kcal)       		?
      Fat 2.22 g ? 0.999 g ?
      Saturated fat 1.10888888888889 g ? 0.499 g ?
      Monounsaturated fat 1.10888888888889 g ? 0.499 g ?
      Cholesterol 0.0333 g ? 0.014985 g ?
      Carbohydrates 4.44 g ? 1.998 g ?
      Sugars ? ? ? ?
      Fiber ? ? ? ?
      Proteins 13.3 g ? 5.985 g ?
      Salt 2.725 g ? 1.22625 g ?
      Sodium 1.09 g ? 0.4905 g ?
      Iron 0.000888888888888889 g 0.888888888888889 mg ? ?
      Fruits‚ vegetables‚ legumes ~ 0 % ? ? ~ 0 %
Serving size: 1 frank (45 g)

Ingredients

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    9 ingredients

    kosher beef, water, contains 2% or less of: salt, spice, hydrolyzed soy protein, garlic powder, sodium erythorbate, sodium nitrite
    Allergens: soybeans

    • Ingredient information

      • beef: 71.3% (estimate)

      • water: 14.3% (estimate)

      • contains-2-and-less-of: < 2% (estimate)

      • — salt: < 2% (estimate)

      • spice: < 2% (estimate)

      • hydrolysed soy protein: < 2% (estimate)

      • garlic: < 2% (estimate)

      • E316: < 2% (estimate)

      • E250: 11.3% (estimate)

Food processing

  • icon

    Food processing level unknown

    The category of the product must be specified in order to determine the NOVA group.

    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

  • 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.

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

Ingredients analysis

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: beef, water, contains 2% and less of (salt), spice, hydrolyzed soy protein, garlic, sodium erythorbate, sodium nitrite
    IngredientTaxonomy IDveganvegetarianpalm_oilciqualciqual_proxypercentminmaxoriginlabels
    beefen:beefnono71.342.6100.0en:kosher
    wateren:wateryesyes1806614.30.050.0
    contains 2% and less ofen:contains-2-and-less-of0.60.01.2
    salten:saltyesyes110580.60.01.2
    spiceen:spiceyesyes0.60.01.2
    hydrolyzed soy proteinen:hydrolysed-soy-proteinyesyes205910.60.01.2
    garlicen:garlicyesyes110000.60.01.2
    sodium erythorbateen:e316yesyes0.60.01.2
    sodium nitriteen:e250yesyes11.30.01.2

Environment

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Data sources

Product added on by foodvisor
Last edit of product page on by municorn-calorie-counter-app.
Product page also edited by inf, macrofactor, openfoodfacts-contributors.

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