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Panino

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Barcode: 0799847008057 (EAN / EAN-13) 799847008057 (UPC / UPC-A)

Brand owner: LETTIERI'S

Categories: Meals

Countries where sold: United States

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Health

Ingredients

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    89 ingredients

    Filling (ham, water added (cured with: water, salt, potassium lactate, sodium lactate, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite), egg patty (whole eggs, non-fat milk, modified food starch, salt, xanthan gum, citric acid, black pepper), cheddar cheese (cultured pasteurized milk, salt, annatto, enzymes), natamycin (a natural mold inhibitor), soy lecithin (non-sticking agent)), dough (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, dough conditioner (rice flour, sugar, sweet dairy whey (milk), vital wheat gluten, salt, interesterified soybean oil, powdered cellulose, soy flour, calcium propionate, diacetyl tartaric acid esters of mono and diglycerides (datem), sodium carboxymethylcellulose, dextrose, monocalcium phosphate, ammonium sulfate, calcium sulfate, ascorbic acid, l-cysteine, dough conditioner (wheat starch, azodicarbonamide (a.d.a.), tricalcium phosphate, silicon dioxide (used as a flow agent)), butter, eggs, nonfat dry milk solids (nonfat dry milk, lactose), butter flavored palm flakes (palm oil, soy lecithin, artificial flavor, beta carotene), granulated sugar, all purpose shortening (palm oil), yeast (yeast, sorbitan monostearate, ascorbic acid), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), salt).
    Allergens: Eggs, Gluten, Milk, Soybeans

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: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E325 - Sodium lactate
    • Additive: E326 - Potassium lactate
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • 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
    • Additive: E491 - Sorbitan monostearate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Lactose

    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

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E262ii - Sodium diacetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E326 - Potassium lactate

    Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
    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.

  • E341 - Calcium phosphates

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

  • E341i - Monocalcium phosphate

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

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E450 - Diphosphates

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

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

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

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

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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 (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    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.

  • E516 - Calcium sulphate

    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    Source: Wikipedia

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

  • E920 - L-cysteine

    Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil, Palm oil
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    Non-vegan

    Non-vegan ingredients: Ham, Whole egg, Skimmed milk, Cheddar, Cultured pasteurized milk, Butter, Egg, Skimmed milk powder, Skimmed milk powder, Lactose

    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.
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    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

    Non-vegetarian

    Non-vegetarian ingredients: Ham

    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.
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    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!

    : Filling (ham, water added (cured with (water), salt, potassium lactate, sodium lactate, sugar, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite), egg patty (whole eggs, non-fat milk, modified food starch, salt, xanthan gum, citric acid, black pepper), cheddar cheese (cultured pasteurized milk, salt, annatto, enzymes), natamycin (a natural mold inhibitor), soy lecithin (non-sticking agent)), dough, flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, dough conditioner, rice flour, sugar, sweet dairy whey, vital wheat gluten, salt, interesterified soybean oil, powdered cellulose, soy flour, calcium propionate, diacetyl tartaric acid esters of mono- and diglycerides (datem), sodium carboxymethylcellulose, dextrose, monocalcium phosphate, ammonium sulfate, calcium sulfate, ascorbic acid, l-cysteine, dough conditioner (wheat starch, azodicarbonamide (a.d.a), tricalcium phosphate, silicon dioxide (used as a flow agent)), butter, eggs, nonfat dry milk (nonfat dry milk, lactose), butter flavored palm flakes (palm oil, soy lecithin, artificial flavor, beta carotene), granulated sugar, all purpose shortening (palm oil), yeast (yeast, sorbitan monostearate, ascorbic acid), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), salt
    1. Filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 3.125 - percent_max: 100
      1. ham -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0.520833333333333 - percent_max: 100
      2. water added -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
        1. cured with -> en:cured-with - percent_min: 0 - percent_max: 50
          1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.32
        3. potassium lactate -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        4. sodium lactate -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.32
        6. sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        7. sodium diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        8. sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        9. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
      3. egg patty -> en:egg-patty - percent_min: 0 - percent_max: 33.3333333333333
        1. whole eggs -> en:whole-egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 33.3333333333333
        2. non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
        3. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
        4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.32
        5. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        6. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        7. black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 2.32
      4. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25
        1. cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.32
        3. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.32
      5. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
        1. a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 20
      6. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 16.6666666666667
        1. non-sticking agent -> en:non-sticking-agent - percent_min: 0 - percent_max: 16.6666666666667
    2. dough -> en:dough - percent_min: 0 - percent_max: 50
    3. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 33.3333333333333
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 16.6666666666667
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
      4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 8.33333333333333
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 6.66666666666667
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 4.76190476190476
    4. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
    5. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 20
    6. rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 16.6666666666667
    7. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.32
    8. sweet dairy whey -> en:sweet-dairy-whey - percent_min: 0 - percent_max: 4.32
    9. vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 4.32
    10. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.32
    11. interesterified soybean oil -> en:interesterified-soybean-oil - percent_min: 0 - percent_max: 2.32
    12. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    13. soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 20900 - percent_min: 0 - percent_max: 2.32
    14. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    15. diacetyl tartaric acid esters of mono- and diglycerides -> en:diacetyl-tartaric-acid-esters-of-mono-and-diglycerides - percent_min: 0 - percent_max: 2.32
      1. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.32
    16. sodium carboxymethylcellulose -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    17. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.32
    18. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    19. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    20. calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    21. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
    22. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.32
    23. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 2.32
      1. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 2.32
      2. azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16
        1. a.d.a -> en:vitamin-d - percent_min: 0 - percent_max: 1.16
      3. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.773333333333333
      4. silicon dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58
        1. used as a flow agent -> en:used-as-a-flow-agent - percent_min: 0 - percent_max: 0.58
    24. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 2.32
    25. eggs -> en:egg - vegan: no - vegetarian: yes - ciqual_food_code: 22000 - percent_min: 0 - percent_max: 2.32
    26. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.32
      1. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 2.32
      2. lactose -> en:lactose - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.16
    27. butter flavored palm flakes -> en:butter-flavored-palm-flakes - percent_min: 0 - percent_max: 2.32
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.32
      2. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.16
      3. artificial flavor -> en:artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.773333333333333
      4. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.58
    28. granulated sugar -> en:granulated-sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.32
    29. all purpose shortening -> en:all-purpose-shortening - percent_min: 0 - percent_max: 2.32
      1. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 2.32
    30. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
      1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
      2. sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.16
      3. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.773333333333333
    31. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 2.32
      1. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.32
      2. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.16
      3. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 0.773333333333333
      4. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.58
    32. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.32

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: 0

    • Proteins: 5 / 5 (value: 12.95, rounded value: 12.95)
    • Fiber: 0 / 5 (value: 0.7, rounded value: 0.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 19

    • Energy: 3 / 10 (value: 1054, rounded value: 1054)
    • Sugars: 0 / 10 (value: 4.32, rounded value: 4.32)
    • Saturated fat: 6 / 10 (value: 6.47, rounded value: 6.5)
    • Sodium: 10 / 10 (value: 928, rounded value: 928)

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

    Nutritional score: (19 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 PANINO (139 g))     		Compared to: Meals
    Energy 1,054 kj
    (252 kcal)     		1,470 kj
    (350 kcal)     		+50%
    Fat 12.95 g 18 g +100%
    Saturated fat 6.47 g 8.99 g +211%
    Trans fat 0 g 0 g -100%
    Cholesterol 94 mg 131 mg +640%
    Carbohydrates 21.58 g 30 g +25%
    Sugars 4.32 g 6 g +83%
    Fiber 0.7 g 0.973 g -61%
    Proteins 12.95 g 18 g +90%
    Salt 2.32 g 3.22 g +130%
    Vitamin A 64.8 µg 90.1 µg -17%
    Vitamin C (ascorbic acid) 2.6 mg 3.61 mg -9%
    Calcium 180 mg 250 mg +212%
    Iron 0.52 mg 0.723 mg -54%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 PANINO (139 g)

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