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Baked sandwich crackers, classic cheddar

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Barcode: 0024100109227 (EAN / EAN-13) 024100109227 (UPC / UPC-A)

Brand owner: Sunshine Biscuits, Inc.

Categories: Snacks, Sweet snacks, Biscuits and cakes

Countries where sold: United States

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Health

Ingredients

97 ingredients

Cracker: enriched flour (wheat flour, niacin, reduced iron, vitamin b1 [thiamin mononitrate], vitamin b2 [riboflavin], folic acid), soybean oil with tbhq for freshness, cheese made with skim milk (skim milk, whey protein, cheese cultures, salt, enzymes, annatto extract color), sugar, cheddar cheese (cultured milk, salt, enzymes), salt, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), paprika color, sodium caseinate, natural flavor, paprika oleoresin color, sodium sulfite, xanthan gum, potassium sorbate, annatto color, enzyme. filling: vegetable oil (soybean, palm, and palm kernel oil with tbhq for freshness), maltodextrin, cornstarch, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), enriched flour (wheat flour, niacin, reduced iron, vitamin b1 [thiamin mononitrate], vitamin b2 [riboflavin], folic acid), whey, corn syrup solids, yeast extract, salt, cheese made with skim milk (skim milk, whey protein, cheese cultures, salt, enzymes, annatto extract color), natural and artificial flavors, sugar, lactic acid, disodium inosinate, disodium guanylate, annatto extract color, paprika extract color, cheddar cheese flavor (cheddar cheese [milk, cultures, salt, enzymes], water, sodium caseinate, natural flavor, salt, potassium sorbate, xanthan gum, annatto), leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), paprika color, sodium sulfite, peanut butter (roasted peanuts).

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E160b - Annatto

Additive: E415 - Xanthan gum

Additive: E450 - Diphosphates

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Flavouring

Ingredient: Maltodextrin

Ingredient: Milk proteins

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

E160b - Annatto

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E221 - Sodium sulphite

Sodium sulfite: Sodium sulfite -sodium sulphite- is a soluble sodium salt of sulfurous acid -sulfite- with the chemical formula Na2SO3. It is a product of sulfur dioxide scrubbing, a part of the flue-gas desulfurization process. It is also used as a preservative to prevent dried fruit from discoloring, and for preserving meats, and is used in the same way as sodium thiosulfate to convert elemental halogens to their respective hydrohalic acids, in photography and for reducing chlorine levels in pools.
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

E341 - Calcium phosphates

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

E341i - Monocalcium phosphate

Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
Source: Wikipedia

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.

E450 - Diphosphates

Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

E450i - Disodium diphosphate

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

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

Palm oil

Ingredients that contain palm oil: Palm

Non-vegan
Non-vegan ingredients: Skimmed milk, Whey protein, Cheddar, Soured milk, Sodium caseinate, Cheddar, Pasteurised milk, Whey, Skimmed milk, Whey protein, Cheddar, Milk, Sodium caseinate
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Vegetarian status unknown
Unrecognized ingredients: Cracker, Reduced iron, Thiamin, Thiamin mononitrate, Folic acid, Soybean-oil-with-tbhq-for-freshness, Cheese-made-with-skim-milk, Annatto-extract-color, Paprika-color, Paprika-oleoresin-color, Annatto-color, And-palm-kernel-oil-with-tbhq-for-freshness, Reduced iron, Thiamin, Thiamin mononitrate, Folic acid, Cheese-made-with-skim-milk, Annatto-extract-color, Annatto-extract-color, Paprika-extract-color, Cheddar-cheese-flavor, Paprika-color
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.

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
We need your help!
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.

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!
: Cracker (flour, wheat flour), niacin, reduced iron, vitamin b1 (thiamin mononitrate), vitamin b2 (riboflavin), folic acid, soybean oil with tbhq for freshness, cheese made with skim milk (skim milk, whey protein, cheese cultures, salt, enzymes, annatto extract color), sugar, cheddar cheese (cultured milk, salt, enzymes), salt, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), paprika color, sodium caseinate, natural flavor, paprika oleoresin color, sodium sulfite, xanthan gum, potassium sorbate, annatto color, enzyme, filling (vegetable oil, soybean), palm, and palm kernel oil with tbhq for freshness, maltodextrin, cornstarch, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), flour (wheat flour, niacin, reduced iron, vitamin b1 (thiamin mononitrate), vitamin b2 (riboflavin), folic acid), whey, corn syrup solids, yeast extract, salt, cheese made with skim milk (skim milk, whey protein, cheese cultures, salt, enzymes, annatto extract color), natural and artificial flavors, sugar, lactic acid, disodium inosinate, disodium guanylate, annatto extract color, paprika extract color, cheddar cheese flavor (cheddar cheese (milk, cultures, salt, enzymes), water, sodium caseinate, natural flavor, salt, potassium sorbate, xanthan gum, annatto), leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate), paprika color, sodium sulfite, peanut butter (roasted peanuts)
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wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 25

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

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cheese made with skim milk -> en:cheese-made-with-skim-milk - percent_min: 0 - percent_max: 12.5

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whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.25

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.33

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

annatto extract color -> en:annatto-extract-color - percent_min: 0 - percent_max: 2.08333333333333

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.76

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 4.76

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.76

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.33

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.58666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.33

leavening -> en:raising-agent - percent_min: 0 - percent_max: 2.33

sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.165

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.776666666666667

paprika color -> en:paprika-color - percent_min: 0 - percent_max: 2.33

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 2.33

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

paprika oleoresin color -> en:paprika-oleoresin-color - percent_min: 0 - percent_max: 2.33

sodium sulfite -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

annatto color -> en:annatto-color - percent_min: 0 - percent_max: 2.33

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.33

soybean -> en:soya-bean - vegan: yes - vegetarian: yes - ciqual_food_code: 20901 - percent_min: 0 - percent_max: 1.165

palm -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.33

and palm kernel oil with tbhq for freshness -> en:and-palm-kernel-oil-with-tbhq-for-freshness - percent_min: 0 - percent_max: 2.33

maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.33

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2.33

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.33

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.165

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.776666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5825

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.33

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.165

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 0.776666666666667

vitamin b1 -> en:thiamin - percent_min: 0 - percent_max: 0.5825

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.5825

vitamin b2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.466

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.466

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.388333333333333

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 2.33

yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.33

cheese made with skim milk -> en:cheese-made-with-skim-milk - percent_min: 0 - percent_max: 2.33

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.33

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.165

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.776666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5825

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.466

annatto extract color -> en:annatto-extract-color - percent_min: 0 - percent_max: 0.388333333333333

natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.33

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.33

annatto extract color -> en:annatto-extract-color - percent_min: 0 - percent_max: 2.33

paprika extract color -> en:paprika-extract-color - percent_min: 0 - percent_max: 2.33

cheddar cheese flavor -> en:cheddar-cheese-flavor - percent_min: 0 - percent_max: 2.33

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2.33

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.33

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.165

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.776666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5825

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.165

sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.776666666666667

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.5825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.466

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.388333333333333

xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.332857142857143

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.29125

leavening -> en:raising-agent - percent_min: 0 - percent_max: 2.33

sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.165

monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.776666666666667

paprika color -> en:paprika-color - percent_min: 0 - percent_max: 2.33

sodium sulfite -> en:e221 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33

peanut butter -> en:peanut-paste - vegan: yes - vegetarian: yes - ciqual_food_code: 15001 - percent_min: 0 - percent_max: 2.22222222222222

roasted peanuts -> en:roasted-peanuts - vegan: yes - vegetarian: yes - ciqual_food_code: 15037 - percent_min: 0 - percent_max: 2.22222222222222

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: 2

Proteins: 5 / 5 (value: 9.52, rounded value: 9.52)

Fiber: 2 / 5 (value: 2.4, rounded value: 2.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.16560249807662e-05, rounded value: 0)

Negative points: 22

Energy: 6 / 10 (value: 2092, rounded value: 2092)

Sugars: 1 / 10 (value: 4.76, rounded value: 4.76)

Saturated fat: 5 / 10 (value: 5.95, rounded value: 6)

Sodium: 10 / 10 (value: 932, rounded value: 932)

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

Nutritional score: (22 - 2)

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

Nutrient levels
- Fat in high quantity (23.8%)
  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 (5.95%)
  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 (4.76%)
  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 (2.33%)
  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 (1 PACKAGE (42 g))	Compared to: Biscuits and cakes
Energy	2,092 kj (500 kcal)	879 kj (210 kcal)	+17%
Fat	23.81 g	10 g	+29%
Saturated fat	5.95 g	2.5 g	-23%
Monounsaturated fat	5.95 g	2.5 g	+11%
Polyunsaturated fat	11.9 g	5 g	+203%
Trans fat	0 g	0 g	-100%
Cholesterol	12 mg	5.04 mg	-23%
Carbohydrates	57.14 g	24 g	-3%
Sugars	4.76 g	2 g	-83%
Fiber	2.4 g	1.01 g	-3%
Proteins	9.52 g	4 g	+64%
Salt	2.33 g	0.979 g	+267%
Vitamin A	142.8 µg	60 µg	+301%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Potassium	60 mg	25.2 mg	-53%
Calcium	143 mg	60.1 mg	+262%
Iron	2.57 mg	1.08 mg	+21%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 PACKAGE (42 g)

Environment

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on April 23, 2020, 2:47:11 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 2:47:12 PM CEST by org-database-usda.

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Baked sandwich crackers, classic cheddar