Product: T i friday's poppers cheddar cheese stuffed jalapenos
Brand: Tgi Fridays
Categories: Frozen foods
Sold in: United States
Ingredients: Jalapeno pepper (contains water, acetic acid, salt, calcium chloride, sodium benzoate [as a preservative]), water, wheat flour, soybean oil, bleached wheat flour, cheddar cheese (cultured pasteurized milk, salt, enzymes), modified food starch, cheese powder (whey, modified food starch, natural flavors, cheddar cheese [cultured pasteurized milk, salt, enzymes], salt, cellulose gum, yeast extract, butter [cream, salt], disodium phosphate, guar gum, spice, lactic acid, mono & diglycerides, buttermilk, nonfat milk, annatto extract [color]), contains less than 2% of: milk protein concentrate, canola oil, salt, enzyme modified cheese (cultured pasteurized milk, water, sodium phosphate, milkfat, salt, enzymes), wheat starch, sodium phosphate, sugar, lactic acid, sodium hexametaphosphate, sorbic acid, annatto extract, caramel color, oleoresin paprika (color), yeast, yellow corn flour, dextrose, dried egg whites, dried garlic, dried onion, leavening (sodium bicarbonate, sodium acid pyrophosphate, monocalcium phosphate), nonfat dry milk, sodium alginate, spice extract, spices, apocarotenal (color).
Additives: E150c - Ammonia caramel,E160e - Beta-apo-8′-carotenal (c30),E200 - Sorbic acid,E211 - Sodium benzoate,E260 - Acetic acid,E270 - Lactic acid,E339ii - Disodium phosphate,E341 - Calcium phosphates,E341i - Monocalcium phosphate,E401 - Sodium alginate,E412 - Guar gum,E450 - Diphosphates,E450i - Disodium diphosphate,E452 - Polyphosphates,E452i - Sodium polyphosphate,E466 - Sodium carboxy methyl cellulose,E471 - Mono- and diglycerides of fatty acids,E500 - Sodium carbonates,E500ii - Sodium hydrogen carbonate
Serving size: 3 PIECES (76 g)
Energy (kcal per 100g): 276.32
Fat (g per 100g): 15.79
Saturated fat (g per 100g): 3.95
Carbohydrates (g per 100g): 25
Sugars (g per 100g): 1.32
Fiber (g per 100g): 1.32
Proteins (g per 100g): 6.58
Salt (g per 100g): 1.872
Nutri-Score grade: d
NOVA group: 4