volunteer_activism Donate

Open Food Facts is a collaborative project built by tens of thousands of volunteers and managed by a non-profit organization with 8 employees. We need your donations to fund the Open Food Facts 2023 budget and to continue to develop the project.

Thank you! favorite

close
arrow_upward

Buffalo-Style White Meat Chicken Sub

Buffalo-Style White Meat Chicken Sub

This product page is not complete. You can help to complete it by editing it and adding more data from the photos we have, or by taking more photos using the app for Android or iPhone/iPad. Thank you! ×

Barcode: 0681131284868 (EAN / EAN-13) 681131284868 (UPC / UPC-A)

Brand owner: Wal-Mart Stores, Inc.

Categories: Sandwiches

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    98 ingredients


    Roll (bleached enriched bromated flour [bleached wheat flour, malted barley flour, niacin, reduced iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid], water, vegetable oil blend [canola oil and extra virgin olive oil], dough improver blend [water, mono - and diglycerides, datem, guar gum, sorbic acid {preservative}, natural flavoring, wheat flour, enzymes], dough improver blend [gum arabic, wheat flour, mono - and diglycerides, salt, contains 2% or less of the following: soybean oil, cellulose gum, guar gum, enzymes], salt, dextrose, yeast, dough improver blend [wheat flour, mono - and diglycerides, datem, soy flour, contains 2% or less of the following: soybean oil, ascorbic acid {preservative}, enzymes, l-cysteine], enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], enzymes), cooked chicken breast with rib meat (chicken breast with rib meat, water, contains 2% or less of seasoning [salt, sugar, natural flavoring], isolated soy protein, sodium phosphates, salt, dextrose), pasteurized prepared cheese product (nonfat milk, american cheese [milk, cheese cultures, salt, enzymes], whey, palm oil, casein, food starch-modified, natural flavor, maltodextrin, sodium citrate, salt, lactic acid, sorbic acid [preservative], soy lecithin), sauce (distilled vinegar, aged cayenne red peppers, salt, water, food starch-modified, canola oil, paprika, carrot fiber, xanthan gum, natural butter type flavor, garlic powder).
    Allergens: Gluten, Milk, Soybeans

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: E412 - Guar gum
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Casein
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • 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

  • E200 - Sorbic acid


    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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
  • 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
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia
  • E924a - Potassium bromate


    Potassium bromate: Potassium bromate -KBrO3-, is a bromate of potassium and takes the form of white crystals or powder. It is a strong oxidizing agent.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Skimmed milk, American cheese, Milk, Whey, Casein

    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: Roll, Reduced iron, Thiamin mononitrate, Folic acid, Dough-improver-blend, Dough-improver-blend, Contains-2-and-less-of-the-following, Dough-improver-blend, Contains-2-and-less-of-the-following, Reduced iron, Thiamin mononitrate, Folic acid, Cooked-chicken-breast-with-rib-meat, Chicken-breast-with-rib-meat, Contains-2-and-less-of-seasoning, Pasteurized-prepared-cheese-product, Sodium citrate, Aged-cayenne-red-peppers, Carrot-fiber, Natural-butter-type-flavor

    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!

    Roll (flour (wheat flour, malted barley flour, niacin, reduced iron, potassium bromate, thiamine mononitrate, riboflavin, folic acid), water, vegetable oil blend (canola oil, extra virgin olive oil), dough improver blend (water, mono- and diglycerides, datem, guar gum, sorbic acid (preservative), natural flavoring, wheat flour, enzymes), dough improver blend (gum arabic, wheat flour, mono- and diglycerides, salt, contains 2% and less of the following (soybean oil), cellulose gum, guar gum, enzymes), salt, dextrose, yeast, dough improver blend (wheat flour, mono- and diglycerides, datem, soy flour, contains 2% and less of the following (soybean oil), ascorbic acid (preservative), enzymes, l-cysteine), enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzymes), cooked chicken breast with rib meat (chicken breast with rib meat, water, contains 2% and less of seasoning (salt, sugar, natural flavoring), isolated soy protein, sodium phosphates, salt, dextrose), pasteurized prepared cheese product (nonfat milk, american cheese (milk, cheese cultures, salt, enzymes), whey, palm oil, casein, food starch-modified, natural flavor, maltodextrin, sodium citrate, salt, lactic acid, sorbic acid (preservative), soy lecithin), sauce (distilled vinegar, aged cayenne red peppers, salt, water, food starch-modified, canola oil, paprika, carrot fiber, xanthan gum, natural butter type flavor, garlic powder)
    1. Roll -> en:roll - percent_min: 25 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 2.27272727272727 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.284090909090909 - percent_max: 100
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
        4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25
        5. potassium bromate -> en:e924 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
        6. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.6666666666667
        7. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
        8. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 12.5
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. vegetable oil blend -> en:vegetable-oil-blend - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
        1. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
        2. extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
      4. dough improver blend -> en:dough-improver-blend - percent_min: 0 - percent_max: 25
        1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
        2. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
        3. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 8.33333333333333
        4. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        5. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
          1. preservative -> en:preservative - percent_min: 0 - percent_max: 5
        6. natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
        7. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
        8. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
      5. dough improver blend -> en:dough-improver-blend - percent_min: 0 - percent_max: 20
        1. gum arabic -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
        2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        3. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.66666666666667
        4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
        5. contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 4
          1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4
        6. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
        7. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286
        8. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
      6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      9. dough improver blend -> en:dough-improver-blend - percent_min: 0 - percent_max: 11.1111111111111
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
        2. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
        3. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 3.7037037037037
        4. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
        5. contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 2.22222222222222
          1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2.22222222222222
        6. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
          1. preservative -> en:preservative - percent_min: 0 - percent_max: 1.85185185185185
        7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.58730158730159
        8. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.38888888888889
      10. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 3.33333333333333
        4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 2.5
        5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2
        6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.66666666666667
      11. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    2. cooked chicken breast with rib meat -> en:cooked-chicken-breast-with-rib-meat - percent_min: 0 - percent_max: 50
      1. chicken breast with rib meat -> en:chicken-breast-with-rib-meat - percent_min: 0 - percent_max: 50
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. contains 2% and less of seasoning -> en:contains-2-and-less-of-seasoning - percent_min: 0 - percent_max: 16.6666666666667
        1. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        2. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. natural flavoring -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
      4. isolated soy protein -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    3. pasteurized prepared cheese product -> en:pasteurized-prepared-cheese-product - percent_min: 0 - percent_max: 33.3333333333333
      1. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. american cheese -> en:american-cheese - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
        1. milk -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
      3. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. casein -> en:casein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      8. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      9. sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 3.7037037037037
      10. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      12. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 2.77777777777778
      13. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
    4. sauce -> en:sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 25
      1. distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. aged cayenne red peppers -> en:aged-cayenne-red-peppers - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      5. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      6. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.16666666666667
      7. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      8. carrot fiber -> en:carrot-fiber - percent_min: 0 - percent_max: 3.125
      9. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      10. natural butter type flavor -> en:natural-butter-type-flavor - percent_min: 0 - percent_max: 2.5
      11. garlic powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.27272727272727

Nutrition

  • icon

    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: 0

    • Proteins: 5 / 5 (value: 11.894273127753, rounded value: 11.89)
    • Fiber: 0 / 5 (value: 0.88105726872247, rounded value: 0.88)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 2 / 10 (value: 958, rounded value: 958)
    • Sugars: 0 / 10 (value: 2.6431718061674, rounded value: 2.64)
    • Saturated fat: 4 / 10 (value: 4.8458149779736, rounded value: 4.8)
    • Sodium: 7 / 10 (value: 696.03524229076, rounded value: 696)

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

    Score nutritionnel: 13 (13 - 0)

    Nutri-Score: D

  • icon

    Sugars in low quantity (2.64%)


    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 (1.74%)


    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 (1 SUB (227 g))
    Compared to: Sandwiches
    Energy 958 kj
    (229 kcal)
    2,170 kj
    (520 kcal)
    -2%
    Fat 8.811 g 20 g -14%
    Saturated fat 4.846 g 11 g +52%
    Trans fat 0 g 0 g
    Cholesterol 24 mg 54.5 mg -19%
    Carbohydrates 25.551 g 58 g +12%
    Sugars 2.643 g 6 g -7%
    Fiber 0.881 g 2 g -54%
    Proteins 11.894 g 27 g +6%
    Salt 1.74 g 3.95 g +29%
    Potassium 121 mg 275 mg -24%
    Calcium 81 mg 184 mg -12%
    Iron 1.32 mg 3 mg -14%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 SUB (227 g)

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by org-database-usda
Last edit of product page on by roboto-app.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlkpYWObVkB3KGSTWkBOAy_KyP7vaQddbxKXAbas.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.