Product visual : French dip au jus gravy mix | ||||||||||||||||||||||||||||||||
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![]() French dip au jus gravy mix
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EAN-13 code : | ||||||||||||||||||||||||||||||||
The product has the EAN code 0041460399938, it is called Dehydrated sauces, French dip au jus gravy mix. It contains various allergens and 4 additives the details of which can be found below. This product can be assigned to the following categories: Groceries, Dried products, Dried products to be rehydrated, Sauces, Dehydrated sauces. | ||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||
ENERGY
1,197 KJ
286 kcal
14%
FAT
-
LOW
0%
SATURED
-
LOW
0%
SUGAR
57.1g
HIGH
22%
SALT
25.7g
HIGH
429%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||||||
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Each 100g portion of the product "French dip au jus gravy mix " contains 286 kcal (1,197 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | |||||||||||||||
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maltodextrin, hydrolyzed vegetable protein (soy), salt, wheat starch, sugar, yeast extract, caramel color, dextrose, partially hydrogenated soybean and/or cottonseed oil*, onion, contains less than 2%: garlic powder, natural flavors, beet powder (color), autolyzed yeast extract, gum arabic, disodium inosinate, disodium guanylate, | |||||||||||||||
Should not contain palm oil. Gluten free | |||||||||||||||
Additives : | |||||||||||||||
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Allergens : | |||||||||||||||
Substances likely to cause intolerances and allergies: | |||||||||||||||
Presence of possible traces of : | |||||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0041460399938 corresponds to the product French dip au jus gravy mix described above.
Other products such as "Dehydrated sauces" :