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Premium Ham & Cheese Bites 4625

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Barcode: 10035038046253

Brand owner: Riverside Foods

Categories: Dairies, Fermented foods, Fermented milk products, Cheeses

Countries where sold: United States

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Health

Ingredients

  • icon

    76 ingredients

    Ham & Cheese Filling [Cooked Ham Water Added (Ham Cured with Water, Salt, Vinegar, Dextrose, Potasium Chloride, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Pasteurized Restricted Melt Cheese Sauce (Cheddar Cheese {Pasteurized Milk, Cheese Culture, Salt, Enzymes}, Water, Milkfat, Whey, Enzyme Modified Cheese {Pasteurized Milk, Water, Sodium Phosphate, Milkfat, Salt, Cheese Culture, Enzymes}, Sodium Phosphate, Modified Food Starch, Salt, Lactic Acid, Sodium Alginate, Sorbic Acid as a preservative), Shredded Swiss Cheese (Pasteurized Cultured Part Skim Milk, Salt, Enzymes), Natural White Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes)], Batter [Water, Wheat Flour, Yellow Corn Flour, Modified Corn Starch, Soy Protein Isolate, Nonfat Dry Milk, Dried Egg Whites, Yellow 5, and Red 40], Breading [Bleached Wheat Flour, Salt, Whey, Canola Oil], Breading [Bread Crumbs (Bleached Wheat Flour, Dextrose, contains 2% or less of each of the following: Yeast, Soybean Oil, and Salt)], Starch Batter [Water, Food Starch-Modified, Rice Flour, Tapioca Dextrin, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Xanthan Gum, Salt and Spice Extract].
    Allergens: 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: E102 - Tartrazine
    • Additive: E129 - Allura red
    • Additive: E1400 - Dextrin
    • Additive: E401 - Sodium alginate
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Whey

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

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

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E102 - Tartrazine

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

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    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

  • 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

  • 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

  • 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.

  • 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

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    Non-vegan

    Non-vegan ingredients: Cheddar, Pasteurised milk, Milkfat, Whey, Pasteurised milk, Milkfat, Swiss cheese, Pasteurised milk, Skimmed milk powder, Egg white, Whey

    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: Ham-and-cheese-filling, Cooked-ham-water-added, Ham-cured-with-water, Potasium-chloride, Pasteurized-restricted-melt-cheese-sauce, Enzyme-modified-cheese, Sorbic-acid-as-a-preservative, Pasteurized-cultured-part-skim-milk, Natural-white-cheddar-cheese, Batter, And-red-40, Contains-2-and-less-of-each-of-the-following, And-salt, Starch-batter

    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!

    : Ham and Cheese Filling (Cooked Ham Water Added (Ham Cured with Water, Salt, Vinegar, Dextrose, Potasium Chloride, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite), Pasteurized Restricted Melt Cheese Sauce (Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Whey, Enzyme Modified Cheese (Pasteurized Milk, Water, Sodium Phosphate, Milkfat, Salt, Cheese Culture, Enzymes), Sodium Phosphate, Modified Food Starch, Salt, Lactic Acid, Sodium Alginate, Sorbic Acid as a preservative), Swiss Cheese (Pasteurized Cultured Part Skim Milk, Salt, Enzymes), Natural White Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes)), Batter (Water, Wheat Flour, Yellow Corn Flour, Modified Corn Starch, Soy Protein Isolate, Nonfat Dry Milk, Egg Whites, Yellow 5, and Red 40), Breading (Wheat Flour, Salt, Whey, Canola Oil), Breading (Bread Crumbs (Wheat Flour, Dextrose, contains 2% and less of each of the following (Yeast), Soybean Oil, and Salt)), Starch Batter (Water, Food Starch-Modified, Rice Flour, Tapioca Dextrin, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Xanthan Gum, Salt, Spice Extract)
    1. Ham and Cheese Filling -> en:ham-and-cheese-filling - percent_min: 20 - percent_max: 100
      1. Cooked Ham Water Added -> en:cooked-ham-water-added - percent_min: 5 - percent_max: 100
        1. Ham Cured with Water -> en:ham-cured-with-water - percent_min: 0.625 - percent_max: 100
        2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
        3. Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.9875
        4. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.9875
        5. Potasium Chloride -> en:potasium-chloride - percent_min: 0 - percent_max: 1.9875
        6. Sodium Phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875
        7. Sodium Erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875
        8. Sodium Nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875
      2. Pasteurized Restricted Melt Cheese Sauce -> en:pasteurized-restricted-melt-cheese-sauce - percent_min: 0 - percent_max: 50
        1. Cheddar Cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 50
          1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
          2. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
          3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
          4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9875
        2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 25
        3. Milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 16.6666666666667
        4. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
        5. Enzyme Modified Cheese -> en:enzyme-modified-cheese - percent_min: 0 - percent_max: 10
          1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 10
          2. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5
          3. Sodium Phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
          4. Milkfat -> en:milkfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.5
          5. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
          6. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
          7. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.42857142857143
        6. Sodium Phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        7. Modified Food Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 7.14285714285714
        8. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
        9. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875
        10. Sodium Alginate -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875
        11. Sorbic Acid as a preservative -> en:sorbic-acid-as-a-preservative - percent_min: 0 - percent_max: 1.9875
      3. Swiss Cheese -> en:swiss-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 33.3333333333333
        1. Pasteurized Cultured Part Skim Milk -> en:pasteurized-cultured-part-skim-milk - percent_min: 0 - percent_max: 33.3333333333333
        2. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
        3. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9875
      4. Natural White Cheddar Cheese -> en:natural-white-cheddar-cheese - percent_min: 0 - percent_max: 25
        1. Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25
        2. Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
        4. Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9875
    2. Batter -> en:batter - 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. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
      3. Yellow Corn Flour -> en:yellow-corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 16.6666666666667
      4. Modified Corn Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 12.5
      5. Soy Protein Isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - ciqual_food_code: 20591 - percent_min: 0 - percent_max: 10
      6. Nonfat Dry Milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 8.33333333333333
      7. Egg Whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 7.14285714285714
      8. Yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
      9. and Red 40 -> en:and-red-40 - percent_min: 0 - percent_max: 5.55555555555556
    3. Breading -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - 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. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
      3. Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.9875
      4. Canola Oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.9875
    4. Breading -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 25
      1. Bread Crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 25
        1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
        2. Dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 12.5
        3. contains 2% and less of each of the following -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 8.33333333333333
          1. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
        4. Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.25
        5. and Salt -> en:and-salt - percent_min: 0 - percent_max: 5
    5. Starch Batter -> en:starch-batter - percent_min: 0 - percent_max: 20
      1. Water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 20
      2. Food Starch-Modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 10
      3. Rice Flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 6.66666666666667
      4. Tapioca Dextrin -> en:tapioca-dextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      5. Leavening -> en:raising-agent - percent_min: 0 - percent_max: 4
        1. Sodium Acid Pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
        2. Sodium Bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.9875
      8. Spice Extract -> en:spice-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9875

Nutrition

  • icon

    Average nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 6

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.0125, rounded value: 3)

    Negative points: 14

    • Energy: 2 / 10 (value: 975, rounded value: 975)
    • Sugars: 0 / 10 (value: 2, rounded value: 2)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 8 / 10 (value: 795, rounded value: 795)

    The points for proteins are counted because the product is in the cheeses category.

    Nutritional score: (14 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (8-10 pcs (100 g))     		Compared to: Cheeses
    Energy 975 kj
    (233 kcal)     		975 kj
    (233 kcal)     		-28%
    Fat 9 g 9 g -65%
    Saturated fat 5 g 5 g -70%
    Cholesterol 34 mg 34 mg -56%
    Carbohydrates 25 g 25 g +1,182%
    Sugars 2 g 2 g +123%
    Fiber 1 g 1 g +1,823%
    Proteins 11 g 11 g -46%
    Salt 1.988 g 1.99 g +37%
    Vitamin A 75 µg 75 µg -69%
    Vitamin C (ascorbic acid) 1.2 mg 1.2 mg +13,029%
    Potassium 134 mg 134 mg +83%
    Calcium 165 mg 165 mg -71%
    Iron 0.5 mg 0.5 mg +948%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.012 % 3.012 %
Serving size: 8-10 pcs (100 g)

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