Creme Cake
Processing Level:
Processing Level: 4 out of 10 - Moderately Processed
4/10
Moderately ProcessedCalories
468
Protein
3.8g
Sodium
291mg
Sugars
43.04g
Ingredients
sugar, soybean oil, water, bleached wheat flour, food starch-modified, invert sugar, whey, contains less than 2% of each of the following: corn syrup, wheat flour, pecans, salt, vegetable shortening (palm oil, soybean oil, polysorbate 60, tbhq preservative, citric acid preservative, palm stearin oil, cinnamon, corn starch, sodium aluminum phosphate, baking soda, calcium carbonate, wheat gluten, calcium sulfate, dextrose, palm oil, sodium propionate preservative, soy lecithin, cellulose gum, potassium sorbate preservative, agar-agar, fumed silica, locust bean gum, maltodextrin, sodium stearoyl lactylate, annatto extract color, sodium hexametaphosphate, turmeric color, coconut oil, tbhq preservative, gum tragacanth, xanthan gum, titanium dioxide color, citric acid preservative, sodium benzoate preservative
Ingredient Analysis
High Processing Impact Ingredients
- •Polysorbate 60
May act as a preservative
- •Tbhq Preservative
May act as a preservative
- •Citric Acid Preservative
May act as a preservative
- •Sodium Propionate Preservative
May act as a preservative
- •Cellulose Gum
Food additive
- •Potassium Sorbate Preservative
May act as a preservative
- •Locust Bean Gum
Food additive
- •Tbhq Preservative
May act as a preservative
- •Gum Tragacanth
Food additive
- •Xanthan Gum
Food additive
- •Citric Acid Preservative
May act as a preservative
- •Sodium Benzoate Preservative
May act as a preservative
Low Processing Impact Ingredients
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Nutrition Facts
Nutrition Facts
Serving size79 g(0.1 CAKE)
Calories
468% Daily Value*
Total Fat 21.5g28%
Saturated Fat 3.8g19%
Trans Fat 0.0g
Cholesterol 57mg19%
Sodium 291mg13%
Total Carbohydrate 64.6g23%
Dietary Fiber 1.3g5%
Total Sugars 43.0g
Protein 3.8g8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.