Avoid or Minimize
Birds Eye Savory Herb Riced Cauliflower

Birds Eye Savory Herb Riced Cauliflower

per 0.75 cup frozen (74 g):
3g
net carbs
5g
fats
1g
protein
80
calories

Is Birds Eye Savory Herb Riced Cauliflower Keto?

Birds Eye Savory Herb Riced Cauliflower should be avoided on keto because it is a high-carb processed food that contains unhealthy ingredients.

High in Net Carbs

Birds Eye Savory Herb Riced Cauliflower is high in carbs (4.05g of net carbs per 100g serving) so you need to avoid it as much as possible.

It is important to limit your net carb consumption to 20g - 30g per day to stay in ketosis.

You can calculate your ideal daily net carb allowance by using this keto macros calculator. Then use the serving calculator below to determine a serving size that fits your net carb budget.

Contains Sunflower Oil

Sunflower Oil is a highly refined oil that is prone to oxidation and may cause inflammation in the body.

Highly refined oils are usually extracted using high heat and chemicals. This process strips out the nutrients from the oil and replaces them with harmful chemicals.

It is important to get your fats from healthy sources so your body can burn clean fuel while on ketosis. You may check out our list of best and worst oils for keto here.

Net Carb Calculator

Birds Eye Savory Herb Riced Cauliflower
3 g
net carbs
6 g
carbs
3 g
fiber / sugar alcohol
5 g
fats
1 g
protein
80
calories

Ingredients Checker

Ingredients

Cauliflower, Water, Sunflower Oil, Zucchini, Onion, Less Than 2% Of, Sea Salt, Garlic, Corn Starch, Parsley, Spices, Turmeric

Non-Keto Sweeteners

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None

Highly-Refined Oils

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Harmful Food Additives

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None

Alternative Riced Vegetable Brands for Keto

Keto-Friendly
2.4
Net Carbs per 100g
Low Carb
Healthy Ingredients
Organic
Keto-Friendly
2.4
Net Carbs per 100g
Low Carb
Healthy Ingredients
Organic
Keto-Friendly
3.1
Net Carbs per 100g
Low Carb
Healthy Ingredients
Organic
Keto-Friendly
2.4
Net Carbs per 100g
Low Carb
Good Ingredients
Keto-Friendly
0.5
Net Carbs per 100g
Low Carb
Good Ingredients