arrow_upward

Loaded Potato Skins - Appetitos-Aldi - 241 g

Loaded Potato Skins - Appetitos-Aldi - 241 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: 4099100127553 (EAN / EAN-13)

Quantity: 241 g

Packaging: Paper Box, Plastic Bag

Brands: Appetitos-Aldi

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Potatoes, Roasted potatoes

Stores: Aldi

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    37 ingredients


    BAKED POTATO SHELL, SOYBEAN OIL, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO COLOR), BACON ([CURED WITH WATER, SALT, SUGAR, SODIUM PHOSPHATES, SODIUM ASCORBATE, SODIUM NITRITE], SMOKE FLAVORING ADDED), WATER, CONTAINS LESS THAN 2% OF ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), BUTTERMILK, CELLULÓSE GUM, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DISODIUM PHOSPHATE, GUAR GUM, LACTIC ACID, MALTODEXTRIN, MODIFIED CORNSTARCH, MONO & DIGLYCERIDES, NATURAL FLAVOR, NONFAT DRY MILK, SALT, SILICON DIOXIDE (TO PREVENT CAKING), SPICES, WHEY, YEAST EXTRACT. CONTAINS: MILK.
    Allergens: Milk, Soybeans
    Traces: Milk

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160b - Annatto
    • Additive: E412 - Guar gum
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Colour
    • Ingredient: Flavouring
    • 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

  • 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
  • E339ii - Disodium phosphate


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E466 - Sodium carboxy methyl cellulose


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


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

Ingredients analysis

  • icon

    Non-vegan


    Non-vegan ingredients: Cheddar, Pasteurised milk, Bacon, Butter, Cream, Buttermilk, Cheddar, Pasteurised milk, Skimmed milk powder, 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

    Non-vegetarian


    Non-vegetarian ingredients: Bacon

    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!

    BAKED POTATO SHELL, SOYBEAN OIL, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO COLOR), BACON (SMOKE FLAVORING ADDED), WATER, CONTAINS LESS THAN 2% OF ANNATTO EXTRACT (COLOR), BUTTER (CREAM, SALT), BUTTERMILK, CELLULÓSE GUM, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), DISODIUM PHOSPHATE, GUAR GUM, LACTIC ACID, MALTODEXTRIN, MODIFIED CORNSTARCH, mono- and DIGLYCERIDES, NATURAL FLAVOR, NONFAT DRY MILK, SALT, SILICON DIOXIDE (TO PREVENT CAKING), SPICES, WHEY, YEAST EXTRACT
    1. BAKED POTATO SHELL -> en:baked-potato-shell - percent_min: 4.34782608695652 - percent_max: 100
    2. SOYBEAN OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 50
    3. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
      1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
      5. ANNATTO COLOR -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    4. BACON -> en:bacon - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25
      1. SMOKE FLAVORING ADDED -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
    5. WATER -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. CONTAINS LESS THAN 2% OF ANNATTO EXTRACT -> en:contains-less-than-2-of-annatto-extract - percent_min: 0 - percent_max: 16.6666666666667
      1. COLOR -> en:colour - percent_min: 0 - percent_max: 16.6666666666667
    7. BUTTER -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      1. CREAM -> en:cream - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    8. BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. CELLULÓSE GUM -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. CHEDDAR CHEESE -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      1. PASTEURIZED MILK -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 10
      2. CHEESE CULTURES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. ENZYMES -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
    11. DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 9.09090909090909
    12. GUAR GUM -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. MALTODEXTRIN -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. MODIFIED CORNSTARCH -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. mono- and DIGLYCERIDES -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.25
    17. NATURAL FLAVOR -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.88235294117647
    18. NONFAT DRY MILK -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. SILICON DIOXIDE -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. TO PREVENT CAKING -> en:anti-caking-agent - percent_min: 0 - percent_max: 5
    21. SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. YEAST EXTRACT -> en:yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

  • icon

    Sugars in low quantity (1.23%)


    What you need to know
    • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    Recommendation: Limit the consumption of sugar and sugary drinks
    • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
    • Choose products with lower sugar content and reduce the consumption of products with added sugars.
  • icon

    Salt in low quantity (7.53e-07%)


    What you need to know
    • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
    • Many people who have high blood pressure do not know it, as there are often no symptoms.
    • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

    Recommendation: Limit the consumption of salt and salted food
    • Reduce the quantity of salt used when cooking, and don't salt again at the table.
    • Limit the consumption of salty snacks and choose products with lower salt content.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (81g)
    Compared to: Potatoes
    Fat 21 g 17 g +988%
    Saturated fat ? ?
    Carbohydrates 16 g 13 g -5%
    Sugars 1.23 g 1 g +69%
    Fiber 3.7 g 3 g +95%
    Proteins 7.41 g 6 g +265%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 81g

Environment

Carbon footprint

Packaging

Transportation

Data sources

Product added on by revilo13
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

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