Photo: Open Food Facts contributors, CC BY-SA
At a glance
K-Time Baked Twists (Kellogg's) is a product in the category “Bars”. It provides 362 kcal (1,470 kJ) per 100 g. One serving of 37g contains about 134 kcal, or 7% of an adult's daily energy reference intake. Its sugar content is close to the median of its category. It contains 79% less saturated fat than the median product in its category. It contains 79% more salt than the median product in its category. Its ingredient list contains 17 additives: E1404 - Oxidised starch, E1442 - Hydroxypropyl distarch phosphate, E160b - Annatto, E163 - Anthocyanins, E221 - Sodium sulphite, and E322 - Lecithins. It is sold in Australia.
Nutrition facts
| Nutrition facts | Per 100 g / 100 ml | % RI* | Per serving (37g) |
|---|---|---|---|
| Energy | 1,470 kJ / 362 kcal | 18% | 544 kJ / 134 kcal |
| Fat | 6.3 g | 9% | 2.3 g |
| Saturated fat | 1.2 g | 6% | 0.44 g |
| Carbohydrates | 66 g | 25% | 24 g |
| Sugars | 36 g | 40% | 13 g |
| Added sugars | 0 g | 0 g | |
| Starch | 0 g | 0 g | |
| Fibre | 6 g | 24% | 2.2 g |
| Protein | 4.2 g | 8% | 1.6 g |
| Salt | 0.38 g | 6% | 0.14 g |
| Caffeine | 0 mg | 0 mg | |
| Vitamin A | 0 µg | 0 µg | |
| Vitamin E | 0 mg | 0 mg | |
| Vitamin C | 0 mg | 0 mg | |
| Iron | 0 mg | 0 mg | |
| Magnesium | 0 mg | 0 mg | |
| Zinc | 0 mg | 0 mg | |
| Fruits, vegetables & legumes | 49 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
Compared with similar products
Median values of 1,154 products in the category “Bars”.
Ingredients
Strawberry and blueberry flavoured fillings (39%)(sugar, fruit [strawberries (4%), blueberry juice (2.5%), apple powder], fructose, thickeners [1442, 1404, corn starch, 460, 466], humectant [422], flavours, food acids [330, 2961, natural colours [163, 160b], preservative [221], stabiliser [470]), wheat flour (27%), invert sugar syrup, sugar, vegetable oils (canola, palm), Hi-maize™ corn starch, oatmeal (2.0%), dextrose, skim milk powder, corn starch, dough conditioner (emulsifier [soy lecithin], wheat gluten, corn starch, vegetable gum [407, 412|], anti-caking agent [551), emulsifier (472a), salt, anti-caking agent (460), mineral salt (501). Contains cereals containing gluten, milk, soy and sulphites.
Allergens
May contain traces of
Additives
- E1404 - Oxidised starch
- E1442 - Hydroxypropyl distarch phosphate
- E160b - Annatto
- E163 - Anthocyanins
- E221 - Sodium sulphite
- E322 - Lecithins
- E322i - Lecithin
- E330 - Citric acid
- E407 - Carrageenan
- E412 - Guar gum
- E422 - Glycerol
- E460 - Cellulose
- E466 - Sodium carboxy methyl cellulose
- E470 - Sodium/potassium/calcium and magnesium salts of fatty acids
- E472a - Acetic acid esters of mono- and diglycerides of fatty acids
- E501 - Potassium carbonates
- E551 - Silicon dioxide
Frequently asked questions
How many calories are in K-Time Baked Twists?
K-Time Baked Twists contains 362 kcal per 100 g, which is about 134 kcal per serving of 37g.
Is K-Time Baked Twists vegan?
No. The ingredient list of K-Time Baked Twists contains at least one animal-derived ingredient.
Does K-Time Baked Twists contain palm oil?
Yes, the ingredient list of K-Time Baked Twists includes palm oil or a palm-derived ingredient.
Which additives does K-Time Baked Twists contain?
K-Time Baked Twists contains E1404 - Oxidised starch, E1442 - Hydroxypropyl distarch phosphate, E160b - Annatto, E163 - Anthocyanins, E221 - Sodium sulphite, E322 - Lecithins, E322i - Lecithin, E330 - Citric acid, E407 - Carrageenan, E412 - Guar gum, E422 - Glycerol, E460 - Cellulose, E466 - Sodium carboxy methyl cellulose, E470 - Sodium/potassium/calcium and magnesium salts of fatty acids, E472a - Acetic acid esters of mono- and diglycerides of fatty acids, E501 - Potassium carbonates, and E551 - Silicon dioxide.
Which allergens are in K-Time Baked Twists?
According to Open Food Facts, the label of K-Time Baked Twists lists these allergens: Gluten, Milk, Soybeans, and Sulphur dioxide and sulphites. Always check the package.
Healthier alternatives
Popular products from the same category with a better Nutri-Score.
