Brue Lee Black Milk Tea
i Photo: Open Food Facts contributors · CC BY-SA
Frozen desserts · United States

Brue Lee Black Milk Tea

· 14 fl oz
United States
NUTRI-SCOREABCEDNOVA4
214 kcalper 100 g · 11% of the reference intake
20.6 gof sugars per 100 g
Barcode (EAN-13)0850037126064
GS1 prefix085 · GS1 US
Additives2: E410, E412
AllergensMilk
LabelsNo lactose
0850037126064

Prefix 085 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories214 kcal11%
Total fat11.1 g14%
Saturated fat7.1 g36%
Total carbohydrate24.6 g9%
Total sugars20.6 g—
Dietary fiber0.00 g0%
Protein3.2 g6%
Sodium0.04 g2%

Open Food Facts, ODbL, record updated November 10, 2024 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

cream, skim milk, milk, sugar, boba, maltose, water, modified tapioca starch, trehalose, sugar, brown sugar, natural flavor, palm oil, salt, brown sugar syrup, glycerin fatty acid ester, potato starch, black tea extract, water, extractives black tea, natural flavoring, carob bean gum, guar gum, lactase

  • E410Locust bean gumEmulsifier · Stabilizer · Thickener
  • E412Guar gumEmulsifier · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

In its category

Position among 8,550 “frozen desserts” products sold in the United States
Sugars20.6 g · median 21.6 g
Saturated fat7.1 g · median 6.3 g
Salt0.11 g · median 0.18 g

41% of products in the category contain less sugar than this one. The thin line marks the category median.

See all products in “Frozen desserts” →

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

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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