Hidden Valley Bacon Ranch Dips Mix
Hidden Valley
Listed as: DIPS MIX, BACON RANCH
Ingredients
In label order, highest quantity first
- 1MALTODEXTRIN
- 2SALT
- 3MONOSODIUM GLUTAMATE
- 4BUTTERMILK
- 5GARLIC*
- 6NATURAL FLAVOR
- 7ONION*
- 8LACTIC ACID
- 9CALCIUM LACTATE
- 10SPICES
- 11LESS THAN 2% OF: MODIFIED FOOD STARCH
- 12CALCIUM STEARATE
- 13CITRIC ACID.
Nutrition facts
| Nutrient | Per 100 g | Per serving (1.6 g) |
|---|---|---|
| Energy | 312 kcal | 5 kcal |
| Fat | 0 g | 0 g |
| of which saturated | 0 g | 0 g |
| of which trans | 0 g | 0 g |
| Carbohydrate | 62.5 g | 1 g |
| of which sugars | 0 g | 0 g |
| of which added sugars | 0 g | 0 g |
| Fibre | 0 g | 0 g |
| Protein | 0 g | 0 g |
| Sodium | 8440 mg | 135 mg |
Questions about Hidden Valley Bacon Ranch Dips Mix
- Is Hidden Valley Bacon Ranch Dips Mix healthy?
- TrustPick's ingredient review: some things worth noting. Its TrustPick Health Score is 74/100 (grade B). Per 100 g it is high in sodium (8440 mg). Monosodium Glutamate, Natural Flavor, Modified Food Starch and Calcium Stearate are worth noting. "Healthy" depends on your diet and how much you eat; these facts come from the label and are explained in our methodology at trustpick.app/methodology.
- What are the ingredients in Hidden Valley Bacon Ranch Dips Mix?
- In label order (largest amount first): MALTODEXTRIN, SALT, MONOSODIUM GLUTAMATE, BUTTERMILK, GARLIC*, NATURAL FLAVOR, ONION*, LACTIC ACID, CALCIUM LACTATE, SPICES, LESS THAN 2% OF: MODIFIED FOOD STARCH, CALCIUM STEARATE, and 1 more.
- Does Hidden Valley Bacon Ranch Dips Mix contain any ingredients worth knowing about?
- Monosodium Glutamate (worth noting): Permitted as a flavour enhancer, with category limits and a labelling requirement in India. Natural Flavor (worth noting): Natural flavors can vary widely in composition, and some may include additives or allergens. Modified Food Starch (worth noting): The safety of modified food starch depends on the specific type and processing method, which is not specified. Calcium Stearate (worth noting): Limited evidence exists regarding its safety in food applications.
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