Keebler town house flatbread crisps crackers italian herb

How it scored 15 / 100

Nutrition snapshot

Ingredients 27 listed

• 1 Flour
  Powder from milled grain, typically wheat (Triticum spp.) unless otherwise specified.
  Low
• 2 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 3 Rice Flour
  Flour milled from rice grains.
  Safe
• 4 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 5 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  Low
• 6 Wholemeal
  Generic umbrella term for whole-grain flour or meal, typically wheat unless specified.
  Low
• 7 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 8 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 9 Red Bell Pepper
  Mature, ripe fruit of the sweet (non-pungent) Capsicum annuum cultivar.
  Safe
• 10 Spice
  A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…
  Moderate
• 11 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 12 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 13 Autolyzed Yeast Extract
  Concentrated mixture of free amino acids and peptides produced by enzymatic self-digestion of yeast cells (Saccharomyces cerevisiae).
  Low
• 14 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 15 Yeast Extract
  Concentrate of soluble compounds from autolyzed Saccharomyces yeast cells; contains naturally occurring glutamates and nucleotides.
  Low
• 16 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 17 Natural Flavouring
  A regulatory umbrella term (21 CFR 101.22) for flavor extracts derived from spices, fruit, vegetable, herb, bark, root, leaf, meat, seafood,…
  Low
• 18 Butylated Hydroxytoluene
  Butylated hydroxytoluene (BHT), a synthetic phenolic antioxidant used to prevent fat oxidation.
  High
• 19 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 20 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 21 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 22 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 23 Thiamin
  Thiamin (vitamin B1) is an essential water-soluble B vitamin.
  Low
• 24 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 25 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 26 Tertiary-Butylhydroquinone (Tbhq)
  Synthetic phenolic antioxidant tert-butylhydroquinone, used to retard oxidation of fats and oils.
  High
• 27 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low