Creamy Bacon Dressing
Creamy Bacon Dressing by Walden Farms provides 0 kcal per 100 g, with 0 g of sugars and 0 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: mustard.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 28 g (1 oz)
| Nutrient | Per 100 g | Per serving | % DV* |
|---|---|---|---|
| Calories | 0 kcal | 0 kcal | |
| Total fat | 0 g | 0 g | 0% |
| Saturated fat | 0 g | 0 g | 0% |
| Carbohydrates | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | |
| Dietary fiber | 0 g | 0 g | 0% |
| Protein | 0 g | 0 g | 0% |
| Salt | 1.5 g | 0.4 g |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).
Ingredients
Triple filtered purified water, apple cider vinegar, white vinegar, dijon mustard, cellulose gel, salt, imitation bacon bits, natural herbs and spices, smoke flavor, food color, xanthan gum, sucralose, beta carotene, sodium benzoate (to preserve freshness).
- Allergens
- Mustard
Additives 5
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 28 g (1 oz)
- Sold in
- United States
- Barcode
- 0072457123557
Prices reported by shoppers
Loading prices…
Frequently asked questions
How many calories are in Creamy Bacon Dressing?
Creamy Bacon Dressing contains 0 kcal per 100 g.
How much sugar is in Creamy Bacon Dressing?
Creamy Bacon Dressing has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Creamy Bacon Dressing healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
What allergens does Creamy Bacon Dressing contain?
According to the label data it contains: Mustard. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 9, 2017. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
Reviews
More from Walden Farms
View all →
NOVA 4 
c NOVA 4 
c NOVA 4 
c NOVA 4 
NOVA 4 
d NOVA 4