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Mac n Cheese bites

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Barcode: 0743002740481 (EAN / EAN-13) 743002740481 (UPC / UPC-A)

Countries where sold: United States

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Health

Ingredients

  • icon

    86 ingredients

    enriched macaroni water, enriched durum semolina [durum semolina wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), bleached wheat flour, water, yellow com flour, pasteurized processed cheddar cheese (cheddar cheese pasteurized milk, cheese culture, salt, enzymes], water, milk protein concentrate, canola oil, enzyme modified cheese [pasteurized milk, water, sodium phosphafe, milkfat, salt, cheese culture, enzymes), sodium phosphate, contains less thần 2% of sodium hexametaphosphate , salt, lactic acid, sorbic acid [preservative], apocarotenal [color]), enniched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), food starch-modified, contains less than 2% of annatto extract (color), butter (cream, salt), buttermilk, cellulose gum, cheddar cheese (pasteurized milk, cultures, salt and enzymes), dextrose, disodium phosphate, egg, guar gum, lactic acid, leavening (sodium acid pyrophosphate, sodium bicarbonate), methylcellulose, mono , diglycerides , natural flavor, nonfat milk, paprika extract (color), salt, silicon dioxide (anti-caking), sodium alginate, sodium tripolyphosphate, soy flour, soybean oil, spices, wheat flour, whey, yeast, yeast extract, confains: egg, milk, soy, wheat
    Allergens: Eggs, 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: E160c - Paprika extract
    • Additive: E160e - Beta-apo-8′-carotenal (c30)
    • Additive: E401 - Sodium alginate
    • Additive: E412 - Guar gum
    • Additive: E450 - Diphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E461 - Methyl cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Ingredient: Colour
    • 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

  • E339ii - Disodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E461 - Methyl cellulose

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    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

  • 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.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Milk protein concentrate, Pasteurised milk, Milkfat, Butter, Cream, Buttermilk, Cheddar, Pasteurised milk, Egg, Skimmed milk, Whey, Milk

    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: Enriched-macaroni-water, Durum-semolina-wheat-flour, Ferrous sulfate, Thiamin mononitrate, Folic acid, Yellow-com-flour, Pasteurized-processed-cheddar-cheese, Cheddar-cheese-pasteurized-milk, Enzyme-modified-cheese, Sodium-phosphafe, Contains-less-thần-2-of-sodium-hexametaphosphate, Enniched-flour, Reduced iron, Thiamin mononitrate, Folic acid, Contains-less-than-2-of-annatto-extract, E339ii, Mono, Diglycerides, Anti-caking, Confains

    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!

    : enriched macaroni water, durum semolina (durum semolina wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, wheat flour, water, yellow com flour, pasteurized processed cheddar cheese, cheddar cheese pasteurized milk, cheese culture, salt, enzymes), water, milk protein concentrate, canola oil, enzyme modified cheese (pasteurized milk, water, sodium phosphafe, milkfat, salt, cheese culture, enzymes, sodium phosphate, contains less thần 2% of sodium hexametaphosphate, salt, lactic acid, sorbic acid, preservative), apocarotenal (color), enniched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), food starch-modified, contains less than 2% of annatto extract (color), butter (cream, salt), buttermilk, cellulose gum, cheddar cheese (pasteurized milk, cultures, salt, enzymes), dextrose, disodium phosphate, egg, guar gum, lactic acid, leavening (sodium acid pyrophosphate, sodium bicarbonate), methylcellulose, mono, diglycerides, natural flavor, nonfat milk, paprika extract (color), salt, silicon dioxide (anti-caking), sodium alginate, sodium tripolyphosphate, soy flour, soybean oil, spices, wheat flour, whey, yeast, yeast extract, confains, milk, soy, wheat
    1. enriched macaroni water -> en:enriched-macaroni-water - percent_min: 2.4390243902439 - percent_max: 100
    2. durum semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 50
      1. durum semolina wheat flour -> en:durum-semolina-wheat-flour - percent_min: 0 - percent_max: 50
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 16.6666666666667
      4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 12.5
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 10
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 8.33333333333333
      7. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 7.14285714285714
      8. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 6.25
      9. yellow com flour -> en:yellow-com-flour - percent_min: 0 - percent_max: 5.55555555555556
      10. pasteurized processed cheddar cheese -> en:pasteurized-processed-cheddar-cheese - percent_min: 0 - percent_max: 5
      11. cheddar cheese pasteurized milk -> en:cheddar-cheese-pasteurized-milk - percent_min: 0 - percent_max: 4.54545454545455
      12. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
      14. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2852112676056
    3. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333
    4. milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
    6. enzyme modified cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 16.6666666666667
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
      3. sodium phosphafe -> en:sodium-phosphafe - percent_min: 0 - percent_max: 5.55555555555556
      4. milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 4.16666666666667
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
      6. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
      7. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2852112676056
      8. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
      9. contains less thần 2% of sodium hexametaphosphate -> en:contains-less-thần-2-of-sodium-hexametaphosphate - percent_min: 0 - percent_max: 1.2852112676056
      10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
      11. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
      12. sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
      13. preservative -> en:preservative - percent_min: 0 - percent_max: 1.2852112676056
    7. apocarotenal -> en:e160e - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. color -> en:colour - percent_min: 0 - percent_max: 14.2857142857143
    8. enniched flour -> en:enniched-flour - percent_min: 0 - percent_max: 12.5
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 4.16666666666667
      4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 3.125
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 2.08333333333333
    9. food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
    10. contains less than 2% of annatto extract -> en:contains-less-than-2-of-annatto-extract - percent_min: 0 - percent_max: 10
      1. color -> en:colour - percent_min: 0 - percent_max: 10
    11. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 9.09090909090909
      1. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 9.09090909090909
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
    12. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 8.33333333333333
    13. cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 7.14285714285714
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 7.14285714285714
      2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.2852112676056
    15. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 6.66666666666667
    16. disodium phosphate -> en:e339ii - percent_min: 0 - percent_max: 6.25
    17. egg -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 5.88235294117647
    18. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. leavening -> en:raising-agent - percent_min: 0 - percent_max: 5
      1. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    21. methylcellulose -> en:e461 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. mono -> en:mono - percent_min: 0 - percent_max: 4.54545454545455
    23. diglycerides -> en:diglycerides - percent_min: 0 - percent_max: 4.34782608695652
    24. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
    25. nonfat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4
    26. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      1. color -> en:colour - percent_min: 0 - percent_max: 3.84615384615385
    27. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.2852112676056
    28. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
      1. anti-caking -> en:anti-caking - percent_min: 0 - percent_max: 1.2852112676056
    29. sodium alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    30. sodium tripolyphosphate -> en:e452vi - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    31. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 1.2852112676056
    32. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.2852112676056
    33. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    34. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.2852112676056
    35. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.2852112676056
    36. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    37. yeast extract -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    38. confains -> en:confains - percent_min: 0 - percent_max: 1.2852112676056
    39. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.2852112676056
    40. soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2852112676056
    41. wheat -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.2852112676056

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 1,120 kj
    (267 kcal)
    Fat 10.563 g
    Saturated fat 2.113 g
    Carbohydrates 36.62 g
    Sugars 2.113 g
    Fiber 1.408 g
    Proteins 5.634 g
    Salt 1.285 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.049 %

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Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlmB-c_DarBDJKzXmtReG68q_F5XDe8FL67rrIqg.

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