Keto & Paleo Bblueberry Muffing
i Photo: Open Food Facts contributors · CC BY-SA

Keto & Paleo Bblueberry Muffing

United States
NOVA4
259 kcalper 100 g · 13% of the reference intake
16.7 gof sugars per 100 g
Barcode (EAN-13)0850475006522
GS1 prefix085 · GS1 US
Additives1: E968
AllergensNuts
LabelsNo added sugar
0850475006522

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
Calories259 kcal13%
Total fat22.2 g28%
Saturated fat1.9 g9%
Total carbohydrate27.8 g10%
Total sugars16.7 g—
Protein9.3 g19%
Sodium0.18 g8%

Open Food Facts, ODbL, record updated December 14, 2024 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

blanched almond flour, erythritol, dried blueberries, baking powder, sea salt, natural flavors, monkfruit extract

  • E968ErythritolHumectant · Sweetener

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

USDA label data

Serving size 1 Muffin (prepared) (48 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories140 kcal—
Total fat12 g15%
Saturated fat1.0 g5%
Sodium98 mg4%
Total carbohydrate15 g5%
Dietary fiber2.0 g7%
Total sugars1.0 g—
Protein5.0 g—
Servings per package
About 6.5
USDA food category
Bread & Muffin Mixes
Data provider
Label Insight
In FoodData Central
Since November 16, 2023 · label data updated May 30, 2023
FDC ID
2671461

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

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

Sources

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