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Wild Willie's Buffalo Style Ranch Chicken Dip - Duke Food Productions

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Barcode: 0856360005007 (EAN / EAN-13) 856360005007 (UPC / UPC-A)

Brands: Duke Food Productions

Brand owner: Duke Sandwich Productions, Inc.

Categories: Condiments, Sauces, Dips, Groceries

Countries where sold: United States

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Health

Ingredients

68 ingredients

Cooked white chicken meat, cream cheese (pasteurized cultured milk and cream, salt, stabilizers [xanthan, carob bean, and guar gums]), hot sauce (cayenne peppers, vinegar, water, salt, natural flavor, garlic powder), ranch dressing (water, soybean oil, cultured lowfat buttermilk [lowfat milk, condensed skim milk, active buttermilk cultures], distilled vinegar, modified corn starch, salt), cheddar cheese (cultured pasteurized milk, salt, enzymes, and annatto color), barbecue sauce (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch), contains 2% or less of: sugar, garlic juice, onion juice, spices, with sorbic acid and sodium benzoate and calcium disodium edta to protect quality, cultured milk, cream, nonfat dry milk, xanthan gum, propylene glycol alginate, phosphoric acid, lactic acid, polysorbate 60, whey, garlic powder, onion powder, autolyzed yeast extract, disodium guanylate, disodium inosinate, natural and artificial flavor (milk), skim milk, polysorbate 80, cultured cream, enzymes, yellow 5, maltodextrin, cultured dextrose, sodium diacetate, nisin preparation, egg white lysozyme, salt.

Allergens: Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E102 - Tartrazine

Additive: E405 - Propane-1‚2-diol alginate

Additive: E412 - Guar gum

Additive: E415 - Xanthan gum

Additive: E433 - Polyoxyethylene sorbitan monooleate

Additive: E435 - Polyoxyethylene sorbitan monostearate

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: High fructose corn syrup

Ingredient: Maltodextrin

Ingredient: Whey
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

E1105 - Lysozyme

E262 - Sodium acetates

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E262ii - Sodium diacetate

Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
Source: Wikipedia

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E338 - Phosphoric acid

Phosphoric acid: Phosphoric acid -also known as orthophosphoric acid or phosphoricV acid- is a weak acid with the chemical formula H3PO4. Orthophosphoric acid refers to phosphoric acid, which is the IUPAC name for this compound. The prefix ortho- is used to distinguish the acid from related phosphoric acids, called polyphosphoric acids. Orthophosphoric acid is a non-toxic acid, which, when pure, is a solid at room temperature and pressure. The conjugate base of phosphoric acid is the dihydrogen phosphate ion, H2PO−4, which in turn has a conjugate base of hydrogen phosphate, HPO2−4, which has a conjugate base of phosphate, PO3−4. Phosphates are essential for life.The most common source of phosphoric acid is an 85% aqueous solution; such solutions are colourless, odourless, and non-volatile. The 85% solution is a syrupy liquid, but still pourable. Although phosphoric acid does not meet the strict definition of a strong acid, the 85% solution is acidic enough to be corrosive. Because of the high percentage of phosphoric acid in this reagent, at least some of the orthophosphoric acid is condensed into polyphosphoric acids; for the sake of labeling and simplicity, the 85% represents H3PO4 as if it were all in the ortho form. Dilute aqueous solutions of phosphoric acid exist in the ortho form.
Source: Wikipedia

E405 - Propane-1‚2-diol alginate

Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
Source: Wikipedia

E412 - Guar gum

Guar gum (E412) is a natural food additive derived from guar beans.

This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

E415 - Xanthan gum

Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

It is considered safe for consumption even at high intake amounts.

E433 - Polyoxyethylene sorbitan monooleate

Polysorbate 80: Polysorbate 80 is a nonionic surfactant and emulsifier often used in foods and cosmetics. This synthetic compound is a viscous, water-soluble yellow liquid.
Source: Wikipedia

E435 - Polyoxyethylene sorbitan monostearate

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E433

Non-vegan
Non-vegan ingredients: White chicken meat, Cream cheese, Soured milk, Cream, Skimmed milk, Condensed skimmed milk, Cheddar, Cultured pasteurized milk, Soured milk, Cream, Skimmed milk powder, Whey, Skimmed milk, Sour cream
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Non-vegetarian
Non-vegetarian ingredients: White chicken meat
Some ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: white chicken meat, cream cheese (cultured milk, cream, salt, stabilizers (xanthan, carob bean, and guar gums)), hot sauce (cayenne peppers, vinegar, water, salt, natural flavor, garlic), ranch dressing (water, soybean oil, cultured lowfat buttermilk (lowfat milk, condensed skim milk, active buttermilk cultures), distilled vinegar, modified corn starch, salt), cheddar cheese (cultured pasteurized milk, salt, enzymes, and annatto color), barbecue sauce (high fructose corn syrup, distilled vinegar, tomato paste, modified food starch), contains 2% and less of (sugar), garlic, onion, spices, with sorbic acid and sodium benzoate and calcium disodium edta to protect quality, cultured milk, cream, nonfat dry milk, xanthan gum, propylene glycol alginate, phosphoric acid, lactic acid, polysorbate 60, whey, garlic, onion, autolyzed yeast extract, disodium guanylate, disodium inosinate, natural and artificial flavor, skim milk, polysorbate 80, cultured cream, enzymes, yellow 5, maltodextrin, cultured dextrose, sodium diacetate, nisin preparation, egg white lysozyme, salt
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cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 50

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 50

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.25

stabilizers -> en:stabiliser - percent_min: 0 - percent_max: 2.25

xanthan -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.25

carob bean -> en:carob-bean - percent_min: 0 - percent_max: 1.125

and guar gums -> en:and-guar-gums - percent_min: 0 - percent_max: 0.75

hot sauce -> en:hot-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

cayenne peppers -> en:cayenne-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11088 - percent_min: 0 - percent_max: 33.3333333333333

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 16.6666666666667

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.25

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.25

ranch dressing -> en:ranch-dressing - percent_min: 0 - percent_max: 25

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 12.5

cultured lowfat buttermilk -> en:cultured-lowfat-buttermilk - percent_min: 0 - percent_max: 8.33333333333333

lowfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333

condensed skim milk -> en:condensed-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.16666666666667

active buttermilk cultures -> en:active-buttermilk-cultures - percent_min: 0 - percent_max: 2.77777777777778

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 6.25

modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.25

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 20

cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.25

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.25

and annatto color -> en:and-annatto-color - percent_min: 0 - percent_max: 2.25

barbecue sauce -> en:barbecue-sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 16.6666666666667

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 8.33333333333333

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 5.55555555555556

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 4.16666666666667

contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 3.33

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 3.33

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 3.33

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 3.33

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

with sorbic acid and sodium benzoate and calcium disodium edta to protect quality -> en:with-sorbic-acid-and-sodium-benzoate-and-calcium-disodium-edta-to-protect-quality - percent_min: 0 - percent_max: 3.33

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.33

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 3.33

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 3.33

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

propylene glycol alginate -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

phosphoric acid -> en:e338 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

polysorbate 60 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 3.33

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 3.33

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 3.33

polysorbate 80 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.33

cultured cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 3.33

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125

cultured dextrose -> en:cultured-dextrose - percent_min: 0 - percent_max: 3.03030303030303

sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824

nisin preparation -> en:nisin-preparation - percent_min: 0 - percent_max: 2.94117647058824

egg white lysozyme -> en:egg-white-lysozyme - percent_min: 0 - percent_max: 2.77777777777778

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.25

Nutrition

Bad nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteins: 5 / 5 (value: 10, rounded value: 10)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.760135135135132, rounded value: 0.8)

Negative points: 19

Energy: 2 / 10 (value: 975, rounded value: 975)

Sugars: 0 / 10 (value: 3.33, rounded value: 3.33)

Saturated fat: 8 / 10 (value: 8.33, rounded value: 8.3)

Sodium: 9 / 10 (value: 900, rounded value: 900)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (19 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (20%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (8.33%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (3.33%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in high quantity (2.25%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (2 Tbsp (30 g))	Compared to: Dips
Energy	975 kj (233 kcal)	292 kj (69 kcal)	+82%
Fat	20 g	6 g	+169%
Saturated fat	8.33 g	2.5 g	+467%
Trans fat	0 g	0 g
Cholesterol	67 mg	20.1 mg	+1,221%
Salt	2.25 g	0.675 g	+83%
Carbohydrates	3.33 g	0.999 g	-69%
Fiber	0 g	0 g	-100%
Sugars	3.33 g	0.999 g	-13%
Proteins	10 g	3 g	+269%
Vitamin A	99.9 µg	30 µg	-14%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	133 mg	39.9 mg	+316%
Iron	0 mg	0 mg	-100%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.76 %	0.76 %

Serving size: 2 Tbsp (30 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on March 9, 2017, 12:54:58 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 7:33:39 PM CEST by org-database-usda.

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Wild Willie's Buffalo Style Ranch Chicken Dip - Duke Food Productions