Wheatberry salad with spicy dijon dressing

in Salted snacks Barcode 0816416020996
Average nutritional quality
Ultra-processed food

Wheatberry salad with spicy dijon dressing provides 145 kcal per 100 g, with 8.6 g of sugars and 4.7 g of protein. That is 16% more sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Salted snacks category. Contains: mustard.

Nutrient levels per 100 g

Fat
1.5 g · Low
Saturated fat
0 g · Low
Sugars
8.6 g · Moderate
Salt
0.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 container (234 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 145 kcal 339 kcal 131 +11%
Total fat 1.5 g 3.5 g 4% 7.4 −80%
Saturated fat 0 g 0 g 0% 1.5 −100%
Carbohydrates 28.2 g 66 g 24% 12.8 +120%
Total sugars 8.6 g 20 g 7.4 +16%
Dietary fiber 3.8 g 8.9 g 32% 2.6 +47%
Protein 4.7 g 11 g 22% 1.6 +194%
Salt 0.5 g 1.2 g 2 −74%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 6983 Salted snacks products on Foodmetria.

Serving size from the US product label in USDA FoodData Central, label data from July 2021. Other values: Open Food Facts.

Nutrition claims check

Claims its numbers support

Source of protein
13% of calories from protein (EU: at least 12% of calories from protein)
Low fat
1.5 g fat per 100 g (EU: no more than 3 g per 100 g)
Low saturated fat
0 g per 100 g, 0% of calories (EU: no more than 1.5 g per 100 g and 10% of calories)
Source of fiber
3.8 g fiber per 100 g (EU: at least 3 g per 100 g or 1.5 g per 100 kcal)

Checked against the per-100 g thresholds of EU Regulation 1924/2006, using the nutrition data above. US labels follow FDA rules, which are mostly based on serving size and can give a different result; FDA has no defined “low sugar” claim.

Compared with other salted snacks

Calories higher 32%
Sugars higher 22%
Salt lower 24%
Saturated fat lower 1%
Protein top 12%
Fiber top 14%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Cooked wheat berries (hard red wheat berries, water), cooked white quinoa (white quinoa, water), spinach, roasted butternut squash (butternut squash, oil blend [canola oil, extract virgin olive oil], salt, black pepper), dijon dressing (dijon mustard [water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice], blue agave, apple cider vinegar [made from the juices of apples, diluted with water to a uniform pickling and table strength of 5% (50 grains) acidity], horseradish, black pepper), sweetened dried cranberries (cranberries, sugar, citric acid, sunflower oil, elderberry juice concentrate [color]), green onion.

Allergens
Mustard

Additives 3

E440 - Pectins
Emulsifier

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
1 container (234 g)
Sold in
United States
Barcode
0816416020996

Prices reported by shoppers

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Frequently asked questions

How many calories are in Wheatberry salad with spicy dijon dressing?

Wheatberry salad with spicy dijon dressing contains 145 kcal per 100 g and about 339 kcal per serving (1 container (234 g)).

How much sugar is in Wheatberry salad with spicy dijon dressing?

Wheatberry salad with spicy dijon dressing has 8.6 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Wheatberry salad with spicy dijon dressing healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Wheatberry salad with spicy dijon dressing contain?

According to the label data it contains: Mustard. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated April 23, 2020. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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