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Nutrition Assignment
Student’s ID:
Shahad
Course Name:
Date: 27-9-2020
Spring 2020
Labeling
information
Whole grain oats, soy flak Saybean oil , water , egg yolks,
dried cane syrup, wheat sticks distilled ,vinegar , sugar , salt ,
(whole grain whole wheat flour, xanthan gum (E415)(stabilizer) ,
seven whole grains and sesame black pepper extract , calcium
flour whole: oats, hard red wheat, sodium EDTA (E385) ,
rye, brown rice, triticale, barley, (Preservative) , oleoresin paprika.
buckwheat, sesame seeds], calcium Contain egg and soybean
carbonate), brown rice syrup, derivatives (soybean oil)
chicory root fiber (inulin),
Ingredients cranberries (cranberries, cane syrup,
vegetable glycerin, rice flour,
expeller pressed canola oil),
expeller pressed canola oil, corn
flour, soy protein, oat hull fiber,
natural flavor, dried blueberries
(blueberries, dried cane syrup, rice
flour, sunflower oil), baking soda,
.salt, mixed tocopherols soy lecithin
Cholesterol: 0 mg Cholesterol: 10 mg
Sugar : 11 g Sugar : 0 g
Protein : 9 g Protein : 0 g
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