Franz Franz Extra Crisp English Muffins
Why It Scored This Way
A mixed nutrition profile and more processed formulation give this product some useful qualities, but also meaningful limitations.
- Protein
- Saturated Fat
- Sodium
- Fiber
Verdict
Franz Franz Extra Crisp English Muffins are toasted breakfast breads designed for a firm, crunchy bite. Their main strength is a moderate protein content, while their main tradeoff is a more formulated profile. Overall, they serve as a convenient, sturdy base for morning meals.
How to Use This
Best included occasionally, a few times per month, within a balanced diet and in controlled portions. Try it toasted with avocado slices and a sprinkle of red pepper flakes for a savory breakfast toast.
Nutrition Overview
The label shows a lean profile with very little fat, though the fiber is minimal and sodium levels are notable.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 130 | Per serving |
| Total Fat | 0.5g | 1% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | — |
| Sodium | 250mg | 11% |
| Total Carbs | 25g | 9% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 1g | — |
| Added Sugars | 1g | 2% |
| Protein | 4g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 48mg | 4% |
| Iron | 1mg | 6% |
| Potassium | 42mg | 0% |
Ingredient Analysis
Built from enriched wheat flour and yeast, the recipe incorporates dough conditioners and mold inhibitors to ensure a consistent shelf-stable structure.
Ingredients
Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin and Folic Acid), Water, Yeast, Contains 2% or Less of Each of the Following: Cornmeal, Sugar, Salt, Distilled Vinegar, Vegetable Oil (Canola and/or Soy), Yeast Nutrient (Ammonium Sulfate), Dough Conditioner (Ascorbic Acid), Calcium Propionate and Potassium, Sorbate (Mold Inhibitors), Calcium Sulfate, Enzymes.
