Pancakes & Sausage On-A-Stick
Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 352 kcal | 18% |
| Total fat | 21.1 g | 27% |
| Saturated fat | 6.3 g | 32% |
| Total carbohydrate | 31.0 g | 11% |
| Total sugars | 14.1 g | — |
| Dietary fiber | 1.4 g | 5% |
| Protein | 8.4 g | 17% |
| Sodium | 0.47 g | 20% |
Open Food Facts, ODbL, record updated April 23, 2020 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Batter: water, wheat flour (bleached), sugar, soybean oil, soy flour, leavening (sodium acid pyrophosphate, sodium bicarbonate), eggs, dextrose, salt, artificial flavor, nonfat dry milk, blueberry bits (sugar, palm oil, corn flour, dextrose, corn starch, natural flavor, fruit extract (blueberry), vegetable extract (carrot), dried blueberries). cooked in vegetable oil (contains one or more of: corn oil, cottonseed oil, soybean oil). sausage: pork, water, dextrose, salt, flavorings, citric acid, propyl gallate.
- E310Propyl gallateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E450iDisodium diphosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Who makes it
Aldi-Benner Company
Open Food Facts, ODbL
In its category
95% of products in the category contain less sugar than this one. The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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