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Country Ranch Premium Croutons - Fresh Gourmet

Country Ranch Premium Croutons - Fresh Gourmet

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Barcode: 0787359100079 (EAN / EAN-13) 787359100079 (UPC / UPC-A)

Brands: Fresh Gourmet

Brand owner: Fresh Gourmet Company

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Breads

Countries where sold: United States

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Health

Ingredients

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    46 ingredients


    Enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), canola and/or sunflower oil, high fructose corn syrup, 2% or less of yeast, salt, wheat gluten, cultured nonfat milk, parsley*, onion powder, whey natural flavors [with food starch-modified, bleu cheese solids (pasteurized milk, cultures, salt, enzymes), whey, milk, butter oil, paprika {color}], garlic powder, autolyzed yeast extract, calcium propionate (preservative), calcium peroxide, calcium sulfate, ascorbic acid, azodicarbonamide, sodium stearoyl lactylate, hydrolyzed corn protein, lactic acid, citric acid, calcium lectate, disodium inosinate, disodium guanylate, tbhq (to preserve freshness).
    Allergens: Gluten, Milk

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: E481 - Sodium stearoyl-2-lactylate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • 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

  • 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
  • E319 - Tertiary-butylhydroquinone (tbhq)


    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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
  • 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
  • E627 - Disodium guanylate


    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia
  • E631 - Disodium inosinate


    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    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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    Non-vegan


    Non-vegan ingredients: Pasteurised milk, Whey, Milk, Butterfat

    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!

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    Vegetarian status unknown


    Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, And-less-of-yeast, Cultured-nonfat-milk, Whey-natural-flavors, Bleu-cheese-solids, Calcium-lectate, To-preserve-freshness

    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!

    flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), canola, sunflower oil, high fructose corn syrup, and less of yeast 2%, salt, wheat gluten, cultured nonfat milk, parsley, onion, whey natural flavors (with food starch-modified, bleu cheese solids (pasteurized milk, cultures, salt, enzymes), whey, milk, butter oil, paprika (color)), garlic powder, autolyzed yeast extract, calcium propionate (preservative), calcium peroxide, calcium sulfate, ascorbic acid, azodicarbonamide, sodium stearoyl lactylate, hydrolyzed corn protein, lactic acid, citric acid, calcium lectate, disodium inosinate, disodium guanylate, tbhq (to preserve freshness)
    1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 3.84615384615385 - percent_max: 92
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.549450549450549 - percent_max: 92
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 46
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 30.6666666666667
      4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 23
      5. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 18.4
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 15.3333333333333
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 13.1428571428571
    2. canola -> en:canola - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 47
    3. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2 - percent_max: 32
    4. high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - percent_min: 2 - percent_max: 24.5
    5. and less of yeast -> en:and-less-of-yeast - percent_min: 2 - percent: 2 - percent_max: 2
    6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    7. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    8. cultured nonfat milk -> en:cultured-nonfat-milk - percent_min: 0 - percent_max: 2
    9. parsley -> en:parsley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    10. onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    11. whey natural flavors -> en:whey-natural-flavors - percent_min: 0 - percent_max: 2
      1. with food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      2. bleu cheese solids -> en:bleu-cheese-solids - percent_min: 0 - percent_max: 1
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1
        2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.25
      3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667
      4. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      5. butter oil -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.4
      6. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.333333333333333
        1. color -> en:colour - percent_min: 0 - percent_max: 0.333333333333333
    12. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    13. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 2
    15. calcium peroxide -> en:e930 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    16. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    17. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    18. azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    19. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2
    20. hydrolyzed corn protein -> en:hydrolysed-corn-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    21. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    22. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    23. calcium lectate -> en:calcium-lectate - percent_min: 0 - percent_max: 2
    24. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    25. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2
    26. tbhq -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      1. to preserve freshness -> en:to-preserve-freshness - percent_min: 0 - percent_max: 2

Nutrition

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    Poor nutritional quality


    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 2

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 14.29, rounded value: 14.29)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 2, rounded value: 2)

    Negative points: 15

    • Energy: 5 / 10 (value: 1795, rounded value: 1795)
    • Sugars: 0 / 10 (value: 0, rounded value: 0)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 10 / 10 (value: 1143, rounded value: 1143)

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

    Score nutritionnel: 15 (15 - 0)

    Nutri-Score: D

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    Sugars in low quantity (0%)


    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.
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    Salt in high quantity (2.86%)


    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.

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (6 CROUTONS (7 g))
    Compared to: Breads
    Energy 1,795 kj
    (429 kcal)
    126 kj
    (30 kcal)
    +45%
    Fat 14.29 g 1 g +181%
    Saturated fat 0 g 0 g -100%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 57.14 g 4 g +11%
    Sugars 0 g 0 g -100%
    Fiber 0 g 0 g -100%
    Proteins 14.29 g 1 g +54%
    Salt 2.858 g 0.2 g +130%
    Vitamin A 0 µg 0 µg -100%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Calcium 0 mg 0 mg -100%
    Iron 5.14 mg 0.36 mg +97%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 2 % 2 %
Serving size: 6 CROUTONS (7 g)

Environment

Packaging

Transportation

Data sources

Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlklmX8TjiA3eEELmvkCtxMezKpPpYYpAwqbYPag.

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