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Rold Gold Tiny Twists Cheddar Flavored Pretzels - 10 oz (283.5 g)

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Rold Gold Tiny Twists Cheddar Flavored Pretzels - 10 oz (283.5 g)

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Barcode: 0028400021869 (EAN / EAN-13) 028400021869 (UPC / UPC-A)

Common name: Pretzels with cheddar flavoring

Quantity: 10 oz (283.5 g)

Brands: Rold Gold, Frito-Lay

Brand owner: Frito Lay

Categories: Snacks, Salty snacks, Appetizers, Crackers, Pretzel

Stores: Pricechopper

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    44 ingredients

    enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, corn oil, corn syrup, maltodextrin, whey, cheddar cheese (milk, cheese cultures, salt, enzymes), monosodium glutamate, sunflower oil, lactose, natural flavors, artificial flavors, onion powder, blue cheese (milk, cheese cultures, salt, enzymes), corn syrup solids, skim milk, ammonium bicarbonate, malt extract, yeast, citric acid, buttermilk, lactic acid, artificial color (yellow 5, yellow 6), garlic powder, spices, sodium caseinate, disodium inosinate, disodium guanylate
    Allergens: Gluten, Milk

Food processing

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    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Lactose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    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

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

  • 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

  • icon

    Non-vegan

    Non-vegan ingredients: Whey, Cheddar, Milk, Lactose, Blue cheese, Milk, Skimmed milk, Buttermilk, Sodium caseinate
The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    en: flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, corn oil, corn syrup, maltodextrin, whey, cheddar cheese (milk, cheese cultures, salt, enzymes), monosodium glutamate, sunflower oil, lactose, natural flavors, artificial flavors, onion, blue cheese (milk, cheese cultures, salt, enzymes), corn syrup solids, skim milk, ammonium bicarbonate, malt extract, yeast, citric acid, buttermilk, lactic acid, artificial color (yellow 5, yellow 6), garlic, spices, sodium caseinate, disodium inosinate, disodium guanylate
    1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 3.57142857142857 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.595238095238095 - percent_max: 100
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
      4. thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667
    2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 4.29
    3. corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 4.29
    4. corn syrup -> en:corn-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 4.29
    5. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    6. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.29
    7. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 4.29
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.29
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.145
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.43
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0725
    8. monosodium glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    9. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440 - percent_min: 0 - percent_max: 4.29
    10. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    11. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.29
    12. artificial flavors -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.29
    13. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 4.29
    14. blue cheese -> en:blue-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 4.29
      1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.29
      2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.145
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.43
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0725
    15. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 4.29
    16. skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.29
    17. ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    18. malt extract -> en:malt-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    19. yeast -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 4.29
    20. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    21. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 4.29
    22. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
    23. artificial color -> en:colour - percent_min: 0 - percent_max: 4.29
      1. yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.29
      2. yellow 6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.145
    24. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 4.16666666666667
    25. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    28. disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857

Nutrition

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    Poor 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: 3

    • Proteins: 4 / 5 (value: 7.14, rounded value: 7.14)
    • Fiber: 3 / 5 (value: 3.57, rounded value: 3.57)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 4 / 10 (value: 1640, rounded value: 1640)
    • Sugars: 0 / 10 (value: 3.57, rounded value: 3.57)
    • Saturated fat: 0 / 10 (value: 0, rounded value: 0)
    • Sodium: 10 / 10 (value: 1710, rounded value: 1710)

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

    Nutritional score: (14 - 3)

    Nutri-Score:

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (about 20 pretzels (28 g))     		Compared to: Pretzel
    Energy 1,640 kj
    (393 kcal)     		460 kj
    (110 kcal)     		-1%
    Fat 5.36 g 1.5 g -23%
    Saturated fat 0 g 0 g -100%
    Trans fat 0 g 0 g
    Cholesterol 0 mg 0 mg -100%
    Carbohydrates 78.6 g 22 g +12%
    Sugars 3.57 g 1 g +4%
    Fiber 3.57 g 1 g -1%
    Proteins 7.14 g 2 g -27%
    Salt 4.29 g 1.2 g +54%
    Vitamin D 0 µg 0 µg
    Potassium 143 mg 40 mg +10%
    Calcium 35.7 mg 10 mg +112%
    Iron 4.29 mg 1.2 mg +39%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: about 20 pretzels (28 g)

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Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by sierrakomodo.
Product page also edited by inf, kiliweb, org-database-usda, yuka.U3A4OE42VUxqYUFrbHNJTzV6bnN3OVZhK3ArM1cxTHRFOEE4SVE9PQ.

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