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Club Crackers - Keebler - 360 g

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Club Crackers - Keebler - 360 g

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Barcode: 0064100126107 (EAN / EAN-13) 064100126107 (UPC / UPC-A)

Quantity: 360 g

Brands: Keebler

Categories: Snacks, Salty snacks, Appetizers, Crackers

Countries where sold: Canada

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Health

Ingredients

  • icon

    50 ingredients

    Wheat flour, Vegetable oil, Sugar/glucose-fructose, Whole grain wheat flour, Wheat germ, Oat bran, Salt, Baking soda, Ammonium bicarbonate, Sodium acid pyrophosphate, Grushed wheat, Corn starch, Corn flour, Monocalcium phosphate, Calcium sulphate, Asparaginase, Protease, Soy lecithin, TBHQ, Citric acid, Sulphites. Contains: Wheat, Oats, Soy, Sulphites. Ingrédients : Farine de blé, Huile végétale, Sucre/glucose-fructose, Farine de blé entier, Germe de blé, Son d'avoine, Sel, Bicarbonate de sodium, Bicarbonate d'ammonium, Pyrophosphate acide de sodium, Blé concassé, Amidon de maïs, Farine de maïs, Phosphate monocalcique, Sulfate de calcium, Asparaginase, Protéase, Lécithine de soya, TBHQ, Acide citrique, Sulfites. Contient : Blé, Avoine, Soya, Sulfites.
    Allergens: Gluten, Soybeans, Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Ingredient: Glucose

    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

  • E1101 - Protease

    Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
    Source: Wikipedia

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

  • E500 - Sodium carbonates

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E500ii - Sodium hydrogen carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • 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

Ingredients analysis

  • icon

    Vegan status unknown

    Unrecognized ingredients: Grushed-wheat, Asparaginase, Sulfite, Ingredients, Farine-de-ble, Huile-vegetale, Sucre, Farine-de-ble-entier, Germe-de-ble, Son-d-avoine, Sel, Bicarbonate-de-sodium, Bicarbonate-d-ammonium, Pyrophosphate-acide-de-sodium, Ble-concasse, Amidon-de-mais, Farine-de-mais, Phosphate-monocalcique, Sulfate-de-calcium, Asparaginase, Lecithine-de-soya, Acide-citrique, Sulfite, Contient, Ble, Avoine, Sulfite

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Grushed-wheat, Asparaginase, Sulfite, Ingredients, Farine-de-ble, Huile-vegetale, Sucre, Farine-de-ble-entier, Germe-de-ble, Son-d-avoine, Sel, Bicarbonate-de-sodium, Bicarbonate-d-ammonium, Pyrophosphate-acide-de-sodium, Ble-concasse, Amidon-de-mais, Farine-de-mais, Phosphate-monocalcique, Sulfate-de-calcium, Asparaginase, Lecithine-de-soya, Acide-citrique, Sulfite, Contient, Ble, Avoine, Sulfite

    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.
  • icon

    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!

    Wheat flour, Vegetable oil, Sugar, glucose-fructose, Whole grain wheat flour, Wheat germ, Oat bran, Salt, Baking soda, Ammonium bicarbonate, Sodium acid pyrophosphate, Grushed wheat, Corn starch, Corn flour, Monocalcium phosphate, Calcium sulphate, Asparaginase, Protease, Soy lecithin, TBHQ, Citric acid, Sulphites, Ingrédients (Farine de blé), Huile végétale, Sucre, glucose-fructose, Farine de blé entier, Germe de blé, Son d'avoine, Sel, Bicarbonate de sodium, Bicarbonate d'ammonium, Pyrophosphate acide de sodium, Blé concassé, Amidon de maïs, Farine de maïs, Phosphate monocalcique, Sulfate de calcium, Asparaginase, Protéase, Lécithine de soya, TBHQ, Acide citrique, Sulfites, Contient (Blé), Avoine, Soya, Sulfites
    1. Wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 2.08333333333333 - percent_max: 100
    2. Vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. glucose-fructose -> en:glucose-fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. Whole grain wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. Wheat germ -> en:wheat-germ - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. Oat bran -> en:oat-bran - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. Baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. Ammonium bicarbonate -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Grushed wheat -> en:grushed-wheat - percent_min: 0 - percent_max: 8.33333333333333
    13. Corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Corn flour -> en:corn-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. Monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. Calcium sulphate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Asparaginase -> en:asparaginase - percent_min: 0 - percent_max: 5.88235294117647
    18. Protease -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. Soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. Sulphites -> en:sulfite - percent_min: 0 - percent_max: 4.54545454545455
    23. Ingrédients -> en:ingredients - percent_min: 0 - percent_max: 4.34782608695652
      1. Farine de blé -> en:farine-de-ble - percent_min: 0 - percent_max: 4.34782608695652
    24. Huile végétale -> en:huile-vegetale - percent_min: 0 - percent_max: 4.16666666666667
    25. Sucre -> en:sucre - percent_min: 0 - percent_max: 4
    26. glucose-fructose -> en:glucose-fructose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
    27. Farine de blé entier -> en:farine-de-ble-entier - percent_min: 0 - percent_max: 3.7037037037037
    28. Germe de blé -> en:germe-de-ble - percent_min: 0 - percent_max: 3.57142857142857
    29. Son d'avoine -> en:son-d-avoine - percent_min: 0 - percent_max: 3.44827586206897
    30. Sel -> en:sel - percent_min: 0 - percent_max: 3.33333333333333
    31. Bicarbonate de sodium -> en:bicarbonate-de-sodium - percent_min: 0 - percent_max: 3.2258064516129
    32. Bicarbonate d'ammonium -> en:bicarbonate-d-ammonium - percent_min: 0 - percent_max: 3.125
    33. Pyrophosphate acide de sodium -> en:pyrophosphate-acide-de-sodium - percent_min: 0 - percent_max: 3.03030303030303
    34. Blé concassé -> en:ble-concasse - percent_min: 0 - percent_max: 2.94117647058824
    35. Amidon de maïs -> en:amidon-de-mais - percent_min: 0 - percent_max: 2.85714285714286
    36. Farine de maïs -> en:farine-de-mais - percent_min: 0 - percent_max: 2.77777777777778
    37. Phosphate monocalcique -> en:phosphate-monocalcique - percent_min: 0 - percent_max: 2.77777777777778
    38. Sulfate de calcium -> en:sulfate-de-calcium - percent_min: 0 - percent_max: 2.63157894736842
    39. Asparaginase -> en:asparaginase - percent_min: 0 - percent_max: 2.63157894736842
    40. Protéase -> en:e1101 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    41. Lécithine de soya -> en:lecithine-de-soya - percent_min: 0 - percent_max: 2.5
    42. TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
    43. Acide citrique -> en:acide-citrique - percent_min: 0 - percent_max: 2.38095238095238
    44. Sulfites -> en:sulfite - percent_min: 0 - percent_max: 2.27272727272727
    45. Contient -> en:contient - percent_min: 0 - percent_max: 2.27272727272727
      1. Blé -> en:ble - percent_min: 0 - percent_max: 2.27272727272727
    46. Avoine -> en:avoine - percent_min: 0 - percent_max: 2.17391304347826
    47. Soya -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.17391304347826
    48. Sulfites -> en:sulfite - percent_min: 0 - percent_max: 2.17391304347826

Nutrition

  • icon

    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: 1

    • Proteins: 4 / 5 (value: 6.45, rounded value: 6.45)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1890, rounded value: 1890)
    • Sugars: 2 / 10 (value: 12.9, rounded value: 12.9)
    • Saturated fat: 3 / 10 (value: 3.23, rounded value: 3.2)
    • Sodium: 10 / 10 (value: 1032, rounded value: 1032)

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

    Score nutritionnel: 19 (20 - 1)

    Nutri-Score: E

  • icon

    Sugars in high quantity (12.9%)

    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.
  • icon

    Salt in high quantity (2.58%)

    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.

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (31g)     		Compared to: Crackers
    Energy 1,890 kj
    (451 kcal)     		586 kj
    (140 kcal)     		-1%
    Fat 19.35 g 6 g +9%
    Saturated fat 3.23 g 1 g -26%
    Carbohydrates 67.74 g 21 g +11%
    Sugars 12.9 g 4 g +246%
    Fiber 1 g 0.31 g -74%
    Proteins 6.45 g 2 g -33%
    Salt 2.58 g 0.8 g +36%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 31g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by jenkinsabby, kiliweb, yuka.Bq9bIdKpMuEYMPXvgYNt_2DjK-DDB_pnR0BWow.

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