Product pictures
| Amount Per 1 oz | |||
| Calories | 40 Kcal (167 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Saturated Fat | 1.5g | 8% | |
| Cholesterol | 5mg | 2% | |
| Sodium | 130mg | 5% | |
| Total Carbs | 0.7g | 0% | |
| Protein | 3.4g | 7% | |
| Calcium | 20mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 1, PointsPlus: 1, SmartPoints: 1
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
For dieters: FoodPoints value is 1
* FoodPoints are calculated by Fooducate based on fats, carbs, fiber, and protein. They are not an endorsement or approval of the product or its manufacturer. The fewer points - the better.
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A top product in its category
This product is in the top 10% of the products in its category
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Contains milk protein concentrate
Milk Protein Concentrate (MPC) is a white to light-cream-colored dry powder. It is a very cheap milk byproduct of skim milk through a series of processes that includes ultrafiltration, evaporation and drying of the milk until it reaches a powder form. Some more info: - Most of the MPC's are imported as a dry powder from countries with lax food safety regulations (China for example). - MPC's are added to processed food products to increase the amount of protein without increasing the carbs. Some view the increased presence of MPC in food products as a result of the low-carb diet craze, others see it as a way to cheaply increase the nutrition of processed foods. Sources: ------ Huffman LM, Harper WJ. Maximizing the value of milk through separation technologies. J Dairy Sci. 1999;82(10):2238-44. Alvarez VB, Wolters CL, Vodovotz Y, Ji T. Physical properties of ice cream containing milk protein concentrates. J Dairy Sci. 2005 Mar;88(3):862-71. US Food & Drug Administration, Marketing & Policy Briefing Paper. U.S. Imports of Concentrated Milk Proteins: What We Know and Don't Know?, February 2003, Ed Jesse (University of Wisconsin) United States General Accounting Office. Imports, Domestic Production, and Regulation of Ultra-filtered Milk, March 2001, United States General Accounting Office
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Learn about Xanthan Gum, found here
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
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% RDI of Main Nutrition Facts
2%
of RDI* (40 calories) 28 g
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Cal: 2 %
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Fat: 3.8 %
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Carb: 0.2 %
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Prot: 6.8 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (9.3%)
- Fat (62.8%)
- Protein (27.9%)
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