Help us make food transparency the norm!

As a non-profit organization, we depend on your donations to continue informing consumers around the world about what they eat.

The food revolution starts with you!

Donate
close
arrow_upward

Nouilles UDON Cup Crevette - Korean Food Style - - 173 g

edit Edit the page

Nouilles UDON Cup Crevette - Korean Food Style - - 173 g

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: 3661945390143 (EAN / EAN-13)

Quantity: 173 g

Categories: Meals, Dried products, Dried products to be rehydrated, Soups, Dried meals, Dehydrated soups

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    52 ingredients

    precooked noodles with seasoning shrimp flavor ingredients: noodles 92%: water, wheat flour, humectant: glycerin, modified tapioca starch, salt, acidity regulators: lactic acid, acetic acid, sodium lactate, seasoning 5%: salt, flavor enhancers: monosodium glutamate, disodium ribonucleotide, glycine and its sodium salt, disodium inosinate, disodium guanylate, sugar, glucose, clam extract, squid powder, soy sauce powder (water, soy, wheat, salt), red pepper powder, mussel extract, acidity regulators: sodium carbonate, potassium carbonate, (we shrimp powder garlic and onion powder, anchovy extract, black pepper powder, color: ammonium sulphite caramel, dextrin, yeast extract, protease, (wa (sch (screw), dextr flakes 1%: dehydrated squid, dehydrated carrot, dehydrated green otam, dehydrated algae, produced in korea, wheat does not come from korea, information vlokk wortel geproduc
    Allergens: Fish, Gluten, Molluscs, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E325 - Sodium lactate
    • Additive: E422 - Glycerol
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Additive: E640 - Glycine and its sodium salt
    • Ingredient: Colour
    • Ingredient: Flavour enhancer
    • Ingredient: Glucose
    • Ingredient: Humectant

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

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

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

    → Learn more about the NOVA classification

Additives

  • E1101 - Protease

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

  • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • 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

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature.
    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.

  • E500i - Sodium carbonate

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

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E501i - Potassium carbonate

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

  • E627 - Disodium guanylate

    Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
    Source: Wikipedia

  • E631 - Disodium inosinate

    Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:nouilles-precuites-avec-assaisonnement-saveur-crevette-ingredients, fr:ribonucleotide-disodique, fr:glycine-et-son-sel-de-sodium, fr:we-crevette-en-poudre-ail-et-oignon-en-poudre, fr:wa, fr:sch, fr:dextr-flocons, fr:otam-vert-deshydrate, fr:produit-en-coree, fr:le-ble-ne-provient-pas-de-coree, fr:informations-vlokk-wortel-geproduc

    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

    Non-vegan

    Non-vegan ingredients: Clam, Squid, Mussel, Anchovy, Squid

    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

    Non-vegetarian

    Non-vegetarian ingredients: Clam, Squid, Mussel, Anchovy, Squid

    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!

    fr: Nouilles précuites avec assaisonnement saveur crevette Ingrédients (NOUILLES), eau, farine de blé, humectant (glycérine), amidon de tapioca modifié, sel, correcteurs d'acidité (acide lactique), acide acétique, lactate de sodium, ASSAISONNEMENT 5% (sel), exhausteurs de goût (glutamate monosodique), ribonucleotide disodique, glycine et son sel de sodium, inosinate disodique, guanylate disodique, sucre, glucose, palourde, calamar, sauce de soja (eau, soja, blé, sel), piment rouge, moule, correcteurs d'acidité (carbonate de sodium), carbonate de potassium, we crevette en poudre ail et oignon en poudre, anchois, poivre noir, colorant (caramel au sulfite d'ammonium), dextrine, extrait de levure, protéase, wa, sch, dextr Flocons 1% (calamar), carotte déshydratée, otam vert déshydraté, algue déshydratée, Produit en Corée, le blé ne provient pas de Corée, Informations VLOKK wortel Geproduc
    1. Nouilles précuites avec assaisonnement saveur crevette Ingrédients -> fr:nouilles-precuites-avec-assaisonnement-saveur-crevette-ingredients
      1. NOUILLES -> en:noodle - vegan: maybe - vegetarian: maybe
    2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    3. farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. humectant -> en:humectant
      1. glycérine -> en:e422 - vegan: maybe - vegetarian: maybe
    5. amidon de tapioca modifié -> en:modified-tapioca-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    6. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    7. correcteurs d'acidité -> en:acidity-regulator
      1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
    8. acide acétique -> en:e260 - vegan: yes - vegetarian: yes
    9. lactate de sodium -> en:e325 - vegan: yes - vegetarian: yes
    10. ASSAISONNEMENT -> en:condiment - vegan: maybe - vegetarian: maybe - percent: 5
      1. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    11. exhausteurs de goût -> en:flavour-enhancer
      1. glutamate monosodique -> en:e621 - vegan: yes - vegetarian: yes
    12. ribonucleotide disodique -> fr:ribonucleotide-disodique
    13. glycine et son sel de sodium -> fr:glycine-et-son-sel-de-sodium
    14. inosinate disodique -> en:e631 - vegan: maybe - vegetarian: maybe
    15. guanylate disodique -> en:e627 - vegan: maybe - vegetarian: maybe
    16. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    17. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    18. palourde -> en:clam - vegan: no - vegetarian: no
    19. calamar -> en:squid - vegan: no - vegetarian: no - ciqual_food_code: 10001
    20. sauce de soja -> en:soy-sauce - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11104
      1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. soja -> en:soya - vegan: yes - vegetarian: yes
      3. blé -> en:wheat - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    21. piment rouge -> en:red-chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151
    22. moule -> en:mussel - vegan: no - vegetarian: no - ciqual_food_code: 10014
    23. correcteurs d'acidité -> en:acidity-regulator
      1. carbonate de sodium -> en:e500i - vegan: yes - vegetarian: yes
    24. carbonate de potassium -> en:e501i - vegan: yes - vegetarian: yes
    25. we crevette en poudre ail et oignon en poudre -> fr:we-crevette-en-poudre-ail-et-oignon-en-poudre
    26. anchois -> en:anchovy - vegan: no - vegetarian: no - ciqual_food_code: 26079
    27. poivre noir -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015
    28. colorant -> en:colour
      1. caramel au sulfite d'ammonium -> en:e150d - vegan: yes - vegetarian: yes
    29. dextrine -> en:e1400 - vegan: yes - vegetarian: yes
    30. extrait de levure -> en:yeast-extract - vegan: yes - vegetarian: yes
    31. protéase -> en:e1101 - vegan: yes - vegetarian: yes
    32. wa -> fr:wa
    33. sch -> fr:sch
    34. dextr Flocons -> fr:dextr-flocons - percent: 1
      1. calamar -> en:squid - vegan: no - vegetarian: no - ciqual_food_code: 10001
    35. carotte déshydratée -> fr:carottes-deshydratees - vegan: yes - vegetarian: yes - ciqual_food_code: 20009
    36. otam vert déshydraté -> fr:otam-vert-deshydrate
    37. algue déshydratée -> en:dehydrated-seaweed - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 20984
    38. Produit en Corée -> fr:produit-en-coree
    39. le blé ne provient pas de Corée -> fr:le-ble-ne-provient-pas-de-coree
    40. Informations VLOKK wortel Geproduc -> fr:informations-vlokk-wortel-geproduc

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Dehydrated soups
    Energy 615 kj
    (147 kcal)     		-4%
    Fat 0.4 g -87%
    Saturated fat 0.1 g -92%
    Carbohydrates 31 g +28%
    Sugars 1.8 g -50%
    Fiber 0 g -100%
    Proteins 4.5 g +7%
    Salt 2.3 g -30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

Environment

Packaging

Transportation

Report a problem

Data sources

Product added on by kiliweb
Last edit of product page on by ing14.
Product page also edited by fpdsurveys, hldr7, inf, roboto-app, yuka.UzVJcUhJSlFuZDRiZ01jT3hEek4rOXR5bU1halJXK0tFdGNPSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlmtMWsePuA_CKATmmX3b3_ahJKX4S4tTxdTWI6g, yuka.sY2b0xO6T85zoF3NwEKvlnJ-cuX8_xvhECzmw2aUn4u-d8G3TvFRx5LbAas.

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