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Tostillas nacho cheese flavored tortilla chips - Jack n Jill - 72g

Tostillas nacho cheese flavored tortilla chips - Jack n Jill - 72g

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Barcode: 4800016652134 (EAN / EAN-13)

Quantity: 72g

Packaging: Universal Robina Corporation

Brands: Jack n Jill

Categories: Nacho cheese flavor

Origin of ingredients: Philippines

Manufacturing or processing places: Quezon City

Stores: SM

Countries where sold: Philippines

Matching with your preferences

Health

Ingredients

  • icon

    46 ingredients


    CORN, VEGETABLE OIL (PALM OLEIN, PALM OIL AND/OR SOYA OIL), SEASONING [SALT, WHEY, DRY BUTTERMILK, BUTTER. TOMATO POWDER, VEGETABLE OIL (PARTIALLY HYDROGENATED SOYA, PALM), CHEESE POWDER (CULTURED PASTEURIZED PART - SKIM MILK, SALT, ENZYMES), FLAVOR ENHANCERS (MONOSODIUM GLUTAMATE, DISODIUM INOSINATE, DISODIUM GUANYLATE). SPICES, WHEY PROTEIN CONCENTRATE, NATURAL AND ARTIFICIAL FLAVORS, ACIDITY REGULATORS (DISODIUM PHOSPHATE, CITRIC ACID, LACTIC ACID, SODIUM CITRATE), DEXTROSE, ARTIFICIAL COLOR (FD&C YELLOW #6), COLORS (TURMERIC EXTRAC CARAMEL, ANNATTO EXTRACT,PAPRIKA EXTRACT, TITANIU DIOXIDE), ANTICAKING AGENT (SILICON DIOXIDE), HYDROLYZED VEGETABLE PROTEIN, STABILIZER (GUM ARABIC, ANT OXIDANT (TBHQ)
    Allergens: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E110 - Sunset yellow FCF
    • Additive: E150 - Caramel
    • Additive: E160c - Paprika extract
    • Additive: E414 - Acacia gum
    • Additive: E551 - Silicon dioxide
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Milk proteins
    • Ingredient: Whey

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

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

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

    Learn more about the NOVA classification

Additives

  • E110 - Sunset yellow FCF


    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    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
  • E319 - Tertiary-butylhydroquinone (tbhq)


    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    Source: Wikipedia
  • E330 - Citric acid


    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Source: Wikipedia
  • E331 - Sodium citrates


    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    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
  • E414 - Acacia gum


    Gum arabic: Gum arabic, also known as acacia gum, arabic gum, gum acacia, acacia, Senegal gum and Indian gum, and by other names, is a natural gum consisting of the hardened sap of various species of the acacia tree. Originally, gum arabic was collected from Acacia nilotica which was called the "gum arabic tree"; in the present day, gum arabic is collected from acacia species, predominantly Acacia senegal and Vachellia -Acacia- seyal; the term "gum arabic" does not indicate a particular botanical source. In a few cases so‐called "gum arabic" may not even have been collected from Acacia species, but may originate from Combretum, Albizia or some other genus. Producers harvest the gum commercially from wild trees, mostly in Sudan -80%- and throughout the Sahel, from Senegal to Somalia—though it is historically cultivated in Arabia and West Asia. Gum arabic is a complex mixture of glycoproteins and polysaccharides. It is the original source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named after it. Gum arabic is soluble in water. It is edible, and used primarily in the food industry as a stabilizer, with EU E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, though less expensive materials compete with it for many of these roles. While gum arabic is now produced throughout the African Sahel, it is still harvested and used in the Middle East.
    Source: Wikipedia
  • E551 - Silicon dioxide


    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    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

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    Palm oil


    Ingredients that contain palm oil: Palm olein, Palm oil, Palm
  • icon

    Non-vegan


    Non-vegan ingredients: Whey, Buttermilk, Butter, Cheese powder, Skimmed milk, Whey protein

    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: Partially-hydrogenated-soya, Cultured-pasteurized-part, E339ii, Sodium citrate, Turmeric-extrac-caramel, Titaniu-dioxide, Ant-oxidant

    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!

    CORN, VEGETABLE OIL (PALM OLEIN, PALM OIL, SOYA OIL), SEASONING, SALT, WHEY, BUTTERMILK, BUTTER, TOMATO POWDER, VEGETABLE OIL (PARTIALLY HYDROGENATED SOYA, PALM), CHEESE POWDER (CULTURED PASTEURIZED PART, SKIM MILK, SALT, ENZYMES), FLAVOR ENHANCERS (MONOSODIUM GLUTAMATE, DISODIUM INOSINATE, DISODIUM GUANYLATE), SPICES, WHEY PROTEIN, NATURAL and ARTIFICIAL FLAVORS, ACIDITY REGULATORS (DISODIUM PHOSPHATE, CITRIC ACID, LACTIC ACID, SODIUM CITRATE), DEXTROSE, ARTIFICIAL COLOR (FD&C YELLOW #6), COLORS (TURMERIC EXTRAC CARAMEL, ANNATTO, PAPRIKA EXTRACT, TITANIU DIOXIDE), ANTICAKING AGENT (SILICON DIOXIDE), HYDROLYZED VEGETABLE PROTEIN, STABILIZER, GUM ARABIC, ANT OXIDANT (TBHQ)
    1. CORN -> en:corn - vegan: yes - vegetarian: yes - percent_min: 4.34782608695652 - percent_max: 100
    2. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      1. PALM OLEIN -> en:palm-olein - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 50
      2. PALM OIL -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 25
      3. SOYA OIL -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
    3. SEASONING -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 33.3333333333333
    4. SALT -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. WHEY -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. BUTTERMILK -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. BUTTER -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. TOMATO POWDER -> en:tomato-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. VEGETABLE OIL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
      1. PARTIALLY HYDROGENATED SOYA -> en:partially-hydrogenated-soya - percent_min: 0 - percent_max: 11.1111111111111
      2. PALM -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 5.55555555555556
    10. CHEESE POWDER -> en:cheese-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 10
      1. CULTURED PASTEURIZED PART -> en:cultured-pasteurized-part - percent_min: 0 - percent_max: 10
      2. SKIM MILK -> en:skimmed-milk - vegan: no - 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. FLAVOR ENHANCERS -> en:flavour-enhancer - percent_min: 0 - percent_max: 9.09090909090909
      1. MONOSODIUM GLUTAMATE -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
      2. DISODIUM INOSINATE -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
      3. DISODIUM GUANYLATE -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.03030303030303
    12. SPICES -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. WHEY PROTEIN -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. NATURAL and ARTIFICIAL FLAVORS -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
    15. ACIDITY REGULATORS -> en:acidity-regulator - percent_min: 0 - percent_max: 6.66666666666667
      1. DISODIUM PHOSPHATE -> en:e339ii - percent_min: 0 - percent_max: 6.66666666666667
      2. CITRIC ACID -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      3. LACTIC ACID -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
      4. SODIUM CITRATE -> en:sodium-citrate - percent_min: 0 - percent_max: 1.66666666666667
    16. DEXTROSE -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. ARTIFICIAL COLOR -> en:colour - percent_min: 0 - percent_max: 5.88235294117647
      1. FD&C YELLOW #6 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. COLORS -> en:colour - percent_min: 0 - percent_max: 5.55555555555556
      1. TURMERIC EXTRAC CARAMEL -> en:turmeric-extrac-caramel - percent_min: 0 - percent_max: 5.55555555555556
      2. ANNATTO -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      3. PAPRIKA EXTRACT -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      4. TITANIU DIOXIDE -> en:titaniu-dioxide - percent_min: 0 - percent_max: 1.38888888888889
    19. ANTICAKING AGENT -> en:anti-caking-agent - percent_min: 0 - percent_max: 5.26315789473684
      1. SILICON DIOXIDE -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. HYDROLYZED VEGETABLE PROTEIN -> en:hydrolysed-vegetable-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. STABILIZER -> en:stabiliser - percent_min: 0 - percent_max: 4.76190476190476
    22. GUM ARABIC -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
    23. ANT OXIDANT -> en:ant-oxidant - percent_min: 0 - percent_max: 4.34782608695652
      1. TBHQ -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

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    Good 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: 3

    • Proteins: 1 / 5 (value: 2, rounded value: 2)
    • Fiber: 2 / 5 (value: 2, rounded value: 2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 5

    • Energy: 1 / 10 (value: 628, rounded value: 628)
    • Sugars: 0 / 10 (value: 2, rounded value: 2)
    • Saturated fat: 3 / 10 (value: 3.5, rounded value: 3.5)
    • Sodium: 1 / 10 (value: 152.4, rounded value: 152.4)

    The points for proteins are counted because the negative points are less than 11.

    Score nutritionnel: 2 (5 - 3)

    Nutri-Score: B

  • icon

    Sugars in low quantity (2%)


    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 moderate quantity (0.381%)


    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 (30g)
    Energy 628 kj
    (150 kcal)
    188 kj
    (45 kcal)
    Fat 8 g 2.4 g
    Saturated fat 3.5 g 1.05 g
    Carbohydrates 19 g 5.7 g
    Sugars 2 g 0.6 g
    Fiber 2 g 0.6 g
    Proteins 2 g 0.6 g
    Salt 0.381 g 0.114 g
    Alcohol 0 % vol 0 % vol
    Calcium 20 mg (2 % DV) 6 mg
    Iron 0.36 mg (2 % DV) 0.108 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30g

Environment

Packaging

Transportation

Threatened species

Data sources

Product added on by hochelaga
Last edit of product page on by bellenuguidchinoy.
Product page also edited by openfoodfacts-contributors.

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