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Brioche Stuffing Mix
Brioche Stuffing Mix by Specially Selected provides 393 kcal per 100 g, with 14.3 g of sugars and 10.7 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: gluten, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g |
|---|---|
| Calories | 393 kcal |
| Total fat | 5.4 g |
| Saturated fat | 1.8 g |
| Carbohydrates | 71.4 g |
| Total sugars | 14.3 g |
| Dietary fiber | 3.6 g |
| Protein | 10.7 g |
| Salt | 4.4 g |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values).
Ingredients
enriched wheat flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid, sugar, potato flakes, palm oil, salt, vegetable protein, garlic powder, dried garlic, yeast extract, dried parsley, dried onion, natural butter flavor, spices, wheat gluten, yeast, grain vinegar, canola oil, sucralose, soy lecithin, dried chives, turmeric powder
- Allergens
- GlutenSoybeans
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Sold in
- United States
- Barcode
- 4099100343175
Prices reported by shoppers
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Frequently asked questions
How many calories are in Brioche Stuffing Mix?
Brioche Stuffing Mix contains 393 kcal per 100 g.
How much sugar is in Brioche Stuffing Mix?
Brioche Stuffing Mix has 14.3 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.
Is Brioche Stuffing Mix healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Brioche Stuffing Mix vegan?
Based on its ingredient list, it is not vegan.
What allergens does Brioche Stuffing Mix contain?
According to the label data it contains: Gluten, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated November 28, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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