| Amount Per 1 slice | |||
| Calories | 200 Kcal (837 kJ) | ||
| Calories from fat | 72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 12% | |
|---|---|---|---|
| Saturated Fat | 2g | 10% | |
| Cholesterol | 30mg | 10% | |
| Total Carbs | 23g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 9g | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Ingredients And Nutrition Overview
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WeightWatchers Points: 4.5, PointsPlus: 5, SmartPoints: 6
WeightWatchers Points are estimated by carbohydrates, fats, protein and fiber in product. They are not an affirmation of better quality or nutritional value of the product or its manufacturer. Only way to count for dieters. Less points are better.
Read more at Weight watchers diet review -
We have incomplete data on this product
Unfortunately, we don't seem to have all the information we need in order to grade this product. Our assessment includes the nutrients, calories, serving size, and ingredient list.
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Contains controversial artificial colors
Once upon a time, there were no food colorings. Then folks figured out that food looks better and sells more when it can be enlivened through dyes. For most of food history, the dyes were from natural sources – beet juice for red, turmeric for yellow,etc… However, in the quest to increase color intensity and lower manufacturing costs, cheap artificial dyes were introduced to market. Unfortunately they pose a risk for hyperactivity in children, cancer, and allergic reactions. ----------- Sources: Feingold BF. Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs 1975; 75-5: 797-803. Harley JP, Matthews CG, Eichman P. Synthetic Food Colors and Hyperactivity in Children: A double-blind challenge experiment. Pediatrics 1978; 62: 975-983. Kobylewski S, Jacobson M. Toxicology of food dyes. Int J Occup Env Heal 2012; 18-3: 220-246. McCann D, Barrett A, Cooper A, Crumpler D, Dalen L, Grimshaw K, Kitchin E, Lok K, Porteous L, Prince E, Sonuga-Garke E, OWarner J, Stevenson J. Food additives and hyperactive behavior in 3-year-old and 8/9-year-old children in the community: a randomized, double-blinded, placebo-controlled trial. Lancet 2007; 370: 1560-67. Schab DW, Trinh NT. Do artificial food colors promote hyperactivity in children with hyperactive syndromes? A meta-analysis of double-blind placebo-controlled trials. J Dev Behav Pediatr 2004; 25: 423-434. Sonuga-Barke EJS, Hollis C, Brandeis D, Konofal E, Cortese S, Lecendreux M, Daley D, Wong I, Ferrin M, Sergeant J, Holtmann M, Stevenson J, Danckaerts M, Van Der Oord S, Dopfner M, Dittmann R, Simonoff E, Zuddas A, Banaschewski T, Buitelaar J, Coghill D. Nonharmacological interventions for ADHA: Systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. Am J Psychiatry 2013; 170-3: 275-289. Stevens LJ, Kuczek T, Burgess JR, Hurt E, Arnold LE. Dietary sensitivities and ADHD symptoms: Thirty-five years of research. Clin Pediatr 2011; 50:279-293. Williams JI, Cram DM, Tausig FT, Webster E. Relative effects of drugs and diet on hyperactive behaviors: An experimental study. Pediatrics 1978; 61-6: 811-817.
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Learn about coconuts & saturated fat
Coconuts and coconut oil have been vilified due to the high saturated fat content. However, the main saturated fat in coconut oil and coconut milk is lauric acid, which is not as harmful, if at all, compared to saturated fats from animal sources. More research is required before we can recommend using coconut oils on an everyday basis, but a having a jar of coconut oil at home is probably not going to harm you.
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Highly Processed!
This product is highly processed. If you'll take a look at its ingredient list, you'll discover new words to add to your vocabulary. Many of theses ingredients are required to increase the shelf life of the product and improve the flavor that disappears when food is not fresh.
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Contains high fructose corn syrup
High fructose corn syrup (HFCS) is a highly processed ingredient manufactured from surplus corn, and yielding a cheap replacement to table sugar. In the early 1980’s many food manufacturers started using it instead of sugar as a cost cutting measure. That’s about the same time obesity rates started to skyrocket in the US. Most scientists agree that HFCS is no better and no worse than plain sugar, though some newer studies seem to find the two affect the metabolism differently. Consumption of both should be drastically limited. ---- Sources: Bray GA, Nielsen SJ, Popkin BM. Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. Am J Clin Nutr. 2004;79(4):537-43. Berkey CS, Rockett HR, Field AE, Gillman MW, Colditz GA. Sugar-added beverages and adolescent weight change. Obes Res. 2004;12(5):778-88. Johnson RJ, Segal MS, Sautin Y, Nakagawa T, Feig DI, Kang DH, Gersch MS, Benner S, Sánchez-Lozada LG. Potential role of sugar (fructose) in the epidemic of hypertension, obesity and the metabolic syndrome, diabetes, kidney disease, and cardiovascular disease. Am J Clin Nutr. 2007;86(4):899-906. Schulze MB, Manson JE, Ludwig DS, Colditz GA, Stampfer MJ, Willett WC, Hu FB. Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in young and middle-aged women. JAMA. 2004;292(8):927-34. Ludwig DS, Peterson KE, Gortmaker SL. Relation between consumption of sugar-sweetened drinks and childhood obesity: a prospective, observational analysis. Lancet. 2001;357(9255):505-8. James J, Thomas P, Cavan D, Kerr D. Preventing childhood obesity by reducing consumption of carbonated drinks: cluster randomised controlled trial. BMJ. 2004;328(7450):1237.
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No whole grains here
Whole grains are a great source of fiber and other nutrients. Fiber is one of the most important nutrients lacking in the modern American diet. Unfortunately, this product does not contain enough whole grains, if any. If there is fiber in here, it's probably added fiber and not naturally occurring. Whole grains are not the only way to consuming fiber, BUT by choosing them instead of processed grains you've made a smart choice. If you'd like to eat a bit better, try for something that contains whole grains.
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Learn about industrial caramel coloring
Homemade caramel is made by melting sugar in a saucepan. Brown coloring in sodas and some other products is not the same thing. Industrial caramel coloring is made by reacting sugars with ammonia and sulfites under high pressure and temperatures. The chemical reactions create 4-methylimidazole, which in government-conducted studies caused lung, liver, or thyroid cancer or leukemia in laboratory mice or rats. This is why California recently required foods containing caramel color to be labeled as potential cancer-causing agents. But you won't see this warning label any time soon - manufacturers simply reduced the use of caramel color enough that the labeling requirements no longer applied. Caramel color varies slightly between products - when in beer, sauces or baked goods it has just ammonia and when used in soft drinks, it has both sulfites and ammonia. Neither one is a "good" option. Bottom line: Choose something else, less controversial.
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Contains glycerides
Mono and diglycerides are commonly used in processed foods to maintain stability in liquid products and "improve" quality in baked goods. These glycerides could be created using both hydrogenated and partially hydrogenated oils or animal fats. In theory, this may transfer a small amount of trans fats into the product. The glycerides are synthesized into phosphates by reacting with phosphorus pentoxide, a potential environmental hazard. But that's only part of the problem . . . The presence of mono and diglycerides should discourage you from buying a product for more than just these reasons: their inclusion in a product indicates that it is industrially processed. Choose products without mono and diglycerides not only for health reasons, but because you are getting a better quality food item overall.
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Contains artificial flavors. Learn why
Companies add artificial flavors to products to make them taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Artificial flavorings are cheaper to source than natural flavors and are perceived as "worse" than natural flavors. They are more stable (and usually less chemically complex) than natural flavors. Artificial flavors are not necessarily bad for you from a health perspective. however, people with food sensitivities or allergies may want to avoid artificial flavors if they are unnamed. You can always contact the manufacturer for more information.
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Natural flavors added. Learn why
Companies add flavorings to make products taste better. They are created in a lab and the formulations are guarded as trade secrets. Flavorings can compensate for flavor loss during processing, substitute for ingredients, lower production costs and increase shelf stability. Natural flavorings are more expensive to source than artificial flavors, but tend to be better received by consumers. People sensitive to MSG, vegans, vegetarians and those with allergies should pay special attention to the phrase "natural flavorings" since glutamates, animal products or allergens may be the source of natural flavors. You can always contact the manufacturer for more information.
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Learn about corn syrup, found here
Corn syrup is often used as a sweetener in processed food. It is NOT THE SAME as high fructose corn syrup. Don't be fooled when looking up the amount of sugar a product contains if corn syrup is listed as an ingredient. This is because corn syrup contains 50% sugar, and 50% of another form of carbohydrate known as ""oligosaccharides"", which is pretty close to sugar. If a product has less sugar than you think it should, but contains corn syrup in the ingredient list, you'll know that the missing carbs are those oligosaccharides, not much better.
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Learn about Xanthan Gum, found here
Xanthan gum is an emulsifier. It helps ingredients blend more effectively and stay blended while waiting on a shelf. For example – water and oil mixtures, as well as bits of spice in a salad dressing. Xanthan Gum is made by fermenting corn sugar with a bacteria, Xanthomonas campestris. It’s the same bacteria that creates black spots on broccoli and cauliflower. The result is a slimy goo that is then dried up and ground into a fine white powder.
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Learn about soy lecithin, found here
Lecithins are oily substances that occur naturally in plants (soybeans) and animals (egg yolks). Soy lecithin possesses emulsification properties. This means it can keep a candy bar “together” by making sure that the cocoa and the cocoa butter don’t separate. It is also used in bakery items to keep the dough from sticking and to improve its ability to rise.
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What is Sodium Stearoyl Lactylate?
Sodium Stearoyl Lactylate is a chemical similar to lactic acid used in the processing of food. The FDA and consumer organizations have found it safe. We don't think it's dangerous, however, it is an indicator that the product is processed. We like that it's biodegradable, but still . . . it provides no nutritional value and few consumer benefits. When buying food, keep in mind that the presence of Sodium Stearoyl Lactylate means that this item is processed. It makes bread look big and fluffy, icing look light and pillowy, and reduces the amount of fat and sugar needed in baked goods. Sodium Stearoyl Lactylate makes processed food cheaper, more beautiful and gives it a more appealing texture. We recommend avoiding it if because we like food to be processed as little as possible . . .
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% RDI of Main Nutrition Facts
10%
of RDI* (200 calories) 240 g
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Cal: 10 %
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Fat: 12.3 %
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Carb: 7.7 %
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Prot: 18 %
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0%25%75%RDI norm*
Calories Breakdown
- Carbs (46%)
- Fat (36%)
- Protein (18%)
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