Arriba
0066343241098 · opf
100g of Arriba contains 500 calories (kcal), 8g protein, 62g carbs and 26g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
EnergyHigh calorie density 500 kcal
0150400800
Saturated fatSome saturated fat 2 g
01.5510
SaltSome salt 1.3 g
00.31.53
ProteinLow protein 8 g
0152550
Positive
per 100 gSugarLow sugar 4 g
0522.545
Calculate by serving size
Quantity
Serving
500
kcal
8.0
protein
62.0
carbs
26.0
fat
Nutrition Facts per 100g
Protein 6%
Carbs 48%
Fat 46%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 500 kcal | |
| Fat | 26g | high |
| Saturated | 2g | moderate |
| Carbs | 62g | |
| Sugars | 4g | low |
| Fibre | ? | |
| Protein | 8g | |
| Salt | 1.3g | moderate |
Common Questions
How many calories are in Arriba?
Arriba contains 500 kcal per 100g.
Is Arriba ultra-processed?
Arriba is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
whole grain corn, vegetable oil, modified mlk ingredients, sugar, salt, cheddar and romano cheese solids, corn maltodextrin, monosodium glutamate, onion powder, natural flavour, garlic powder, dried tomato, citric acid, autolyzed yeast carbon 12% vitamin a/vitamine a vitamin c/vitamine c 0% 0% calcium / calcium 8% iron / fer 6% ingredients: whole grain corn, vegetable oil, modified . ingredients, sugar, salt, cheddar and romano cheese solids o extract, spices, colour, disodium phosphate, disodium inosinate and disodium guanylate, mono and diglycerides, lactic acd calcium hydroxide. contains milk. ingrédients : maïs à grains entiers, huile végétale, substances laitières modifiées, sucre, sel, matiêres sèches de fromages cheddar et romano, maltodextrine de maïs, glutamate monosodique, poudre d'oignon, arôme naturel, poudre d'al, tomate séchée, acide citrique, extrait de levure autolysée, épices, colorant, phosphate disodique, inosinate disodiuu: et guanylate disodique, mono et diglycérides, acide lactique hydroxyde de calcium. contient du lait.
Category
Other Servings
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