Product pictures
| Amount Per 1 oz | |||
| Calories | 40 Kcal (167 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 210mg | 9% | |
| Total Carbs | 10g | 3% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 1g | 4% | |
* 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: 0.6, PointsPlus: 1, SmartPoints: 2
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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Highly Processed!
This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.
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Learn about industrial caramel coloring
Homemade caramel is made by melting sugar in a saucepan. Brown coloring in sodas and some other products is not the same thing. Industrial caramel coloring is made by reacting sugars with ammonia and sulfites under high pressure and temperatures. The chemical reactions create 4-methylimidazole, which in government-conducted studies caused lung, liver, or thyroid cancer or leukemia in laboratory mice or rats. This is why California recently required foods containing caramel color to be labeled as potential cancer-causing agents. But you won't see this warning label any time soon - manufacturers simply reduced the use of caramel color enough that the labeling requirements no longer applied. Caramel color varies slightly between products - when in beer, sauces or baked goods it has just ammonia and when used in soft drinks, it has both sulfites and ammonia. Neither one is a "good" option. Bottom line: Choose something else, less controversial.
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Natural flavors added. Learn why
Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.
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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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Calcium chloride and waste reduction...
Calcium chloride is thought of as OK for your health, though some advise that it could cause slight stomach irritation. When used as an additive in products like jellies or cheeses, it causes the food to firm up. When used in tomato-based products it prevents disintegration. It also adds a tiny bit of saltiness without adding sodium. This additive is a by-product of The Solvay process. In this process, carbon dioxide is mixed with table salt and ammonia to create soda ash (or potash) and other products, like baking soda. One of the problems is that this process produces waste - a lot of waste. As a result of this and other technological advances, the last Solvay plant in the US closed in 1986. But the process continues in other parts of the world. While more and more calcium chloride is removed from the waste in settling ponds or dumped directly into the sea, the issue of what to do with this by-product is still relevant. By using calcium chloride as a food additive, manufacturers are actually reducing the amount of waste that is put back into the environment. Whether this is a "reuse" effort you want to be a part of is up to you . . .
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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: 0 %
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Carb: 3.3 %
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Prot: 0 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (100%)
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