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pawn crakers - oishi - 24g

pawn crakers - oishi - 24g

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Barcode: 4800194104968 (EAN / EAN-13)

Quantity: 24g

Packaging: Plastic

Brands: Oishi

Origin of ingredients: Philippines

Manufacturing or processing places: imus cavite

Countries where sold: Philippines

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  • icon

    63 ingredients

    Wheat, Tapioca Starch, Corn Starch, Vegetable Oil (may consist of Coconut Oil and/or Palm Olein), Sugar, lodized Salt, Flavor Enhancers (Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate, Glycine), Shrimp, Acidulants (Sodium Diacetate, Succinic Acid, Citric Acid, Lactic Acid), Garlic Powder, Spices, Maltodextrin, Paprika, Chili Seasoning [Flavors, Vegetable Powder, Whey Powder, Dextrin, Modified Starch, Calcium Lactate (Acidity Regulator), Aspartame (Sweetener), Tocopherol (Antioxidant), Caramet Color], Fiber, Hydrolyzed Soy Protein, Anti-caking Agents (Silicon Dioxide, Tricalcium Phosphate), Mono and Diglycerides (Emulsifier), Fructos Yellow No. 5 (Tartrazine), Vitamin A Palmitate, FD&C Red No. 40, Annatto Extract (Colorant), and TBHQ and/or BHA/BHT Antioxidant (added to oil to retard rancidity). Phenylketonurics: Contains Phenylalanine Allergen Information: Crustacean, Soy, and Milk Made on Equipment and/or Facility that also processes Eggs, Fish, Oats, Peanuts, and Tree Yeast Extract, FD&C Contains Wheat, Nuts. MANUFACTURED BY LIWAYWAY MARKETING CORP-
    Allergens: Crustaceans, Fish, Gluten, Nuts, Peanuts, Soybeans

Food processing

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    Ultra processed foods

    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


  • 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
  • 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
  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • E262ii - Sodium diacetate

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    Source: Wikipedia
  • 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
  • E320 - Butylated hydroxyanisole (bha)

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: Wikipedia
  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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
  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E341iii - Tricalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia
  • E363 - Succinic acid

    Succinic acid: Succinic acid -- is a dicarboxylic acid with the chemical formula -CH2-2-CO2H-2. The name derives from Latin succinum, meaning amber. In living organisms, succinic acid takes the form of an anion, succinate, which has multiple biological roles as a metabolic intermediate being converted into fumarate by the enzyme succinate dehydrogenase in complex 2 of the electron transport chain which is involved in making ATP, and as a signaling molecule reflecting the cellular metabolic state. Succinate is generated in mitochondria via the tricarboxylic acid cycle -TCA-, an energy-yielding process shared by all organisms. Succinate can exit the mitochondrial matrix and function in the cytoplasm as well as the extracellular space, changing gene expression patterns, modulating epigenetic landscape or demonstrating hormone-like signaling. As such, succinate links cellular metabolism, especially ATP formation, to the regulation of cellular function. Dysregulation of succinate synthesis, and therefore ATP synthesis, happens in some genetic mitochondrial diseases, such as Leigh syndrome, and Melas syndrome, and degradation can lead to pathological conditions, such as malignant transformation, inflammation and tissue injury.
    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
  • 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
  • E951 - Aspartame

    Aspartame: Aspartame -APM- is an artificial non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. A panel of experts set up by the European Food Safety Authority concluded in 2013 that aspartame is safe for human consumption at current levels of exposure. As of 2018, evidence does not support a long-term benefit for weight loss or in diabetes. Because its breakdown products include phenylalanine, people with the genetic condition phenylketonuria -PKU- must be aware of this as an additional source.It was first sold under the brand name NutraSweet. It was first made in 1965, and the patent expired in 1992. It was initially approved for use in food products by the U.S. Food and Drug Administration -FDA- in 1981. The safety of aspartame has been the subject of several political and medical controversies, United States congressional hearings, and Internet hoaxes.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan ingredients: Shrimp, Whey powder, Crustacean, Fish
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

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    Wheat, Tapioca Starch, Corn Starch, Vegetable Oil (may consist of Coconut Oil and Palm Olein), Sugar, lodized Salt, Flavor Enhancers (Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate, Glycine), Shrimp, Acidulants (Sodium Diacetate, Succinic Acid, Citric Acid, Lactic Acid), Garlic Powder, Spices, Maltodextrin, Paprika, Chili Seasoning (Flavors, Vegetable, Whey Powder, Dextrin, Modified Starch, Calcium Lactate (Acidity Regulator), Aspartame (Sweetener), Tocopherol (Antioxidant), Caramet Color), Fiber, Hydrolyzed Soy Protein, Anti-caking Agents (Silicon Dioxide, Tricalcium Phosphate), mono- and Diglycerides (Emulsifier), Fructos Yellow No, 5 (Tartrazine), Vitamin A Palmitate, FD&C Red No, 40, Annatto (Colorant), and TBHQ and BHA, BHT Antioxidant (added to oil to retard rancidity), Phenylketonurics (Contains Phenylalanine Allergen Information), Crustacean, Soy, and Milk Made on Equipment and Facility that also processes Eggs, Fish, Oats, Peanuts, and Tree Yeast Extract, MANUFACTURED BY LIWAYWAY MARKETING CORP
    1. Wheat -> en:wheat - vegan: yes - vegetarian: yes - percent_min: 2.85714285714286 - percent_max: 100
    2. Tapioca Starch -> en:tapioca - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. Corn Starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. Vegetable Oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
      1. may consist of Coconut Oil and Palm Olein -> en:may consist of Coconut Oil and Palm Olein - percent_min: 0 - percent_max: 25
    5. Sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. lodized Salt -> en:lodized Salt - percent_min: 0 - percent_max: 16.6666666666667
    7. Flavor Enhancers -> en:flavour-enhancer - percent_min: 0 - percent_max: 14.2857142857143
      1. Monosodium Glutamate -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. Disodium Inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
      3. Disodium Guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
      4. Glycine -> en:e640i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    8. Shrimp -> en:shrimp - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 12.5
    9. Acidulants -> en:acid - percent_min: 0 - percent_max: 11.1111111111111
      1. Sodium Diacetate -> en:e262ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      2. Succinic Acid -> en:e363 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      3. Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.7037037037037
      4. Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    10. Garlic Powder -> en:garlic-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. Maltodextrin -> en:maltodextrins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. Paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. Chili Seasoning -> en:Chili Seasoning - percent_min: 0 - percent_max: 7.14285714285714
      1. Flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
      2. Vegetable -> en:vegetable - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.57142857142857
      3. Whey Powder -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
      4. Dextrin -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.78571428571429
      5. Modified Starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      6. Calcium Lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
        1. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 1.19047619047619
      7. Aspartame -> en:e951 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.02040816326531
        1. Sweetener -> en:sweetener - percent_min: 0 - percent_max: 1.02040816326531
      8. Tocopherol -> en:vitamin-e - percent_min: 0 - percent_max: 0.892857142857143
        1. Antioxidant -> en:antioxidant - percent_min: 0 - percent_max: 0.892857142857143
      9. Caramet Color -> en:Caramet Color - percent_min: 0 - percent_max: 0.793650793650794
    15. Fiber -> en:fiber - percent_min: 0 - percent_max: 6.66666666666667
    16. Hydrolyzed Soy Protein -> en:hydrolysed-soy-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. Anti-caking Agents -> en:anti-caking-agent - percent_min: 0 - percent_max: 5.88235294117647
      1. Silicon Dioxide -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
      2. Tricalcium Phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    18. mono- and Diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
      1. Emulsifier -> en:emulsifier - percent_min: 0 - percent_max: 5.55555555555556
    19. Fructos Yellow No -> en:Fructos Yellow No - percent_min: 0 - percent_max: 5.26315789473684
    20. 5 -> en:no5 - percent_min: 0 - percent_max: 5
      1. Tartrazine -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. Vitamin A Palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. FD&C Red No -> en:FD&C Red No - percent_min: 0 - percent_max: 4.54545454545455
    23. 40 -> en:40 - percent_min: 0 - percent_max: 4.34782608695652
    24. Annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      1. Colorant -> en:colour - percent_min: 0 - percent_max: 4.16666666666667
    25. and TBHQ and BHA -> en:and TBHQ and BHA - percent_min: 0 - percent_max: 4
    26. BHT Antioxidant -> en:BHT Antioxidant - percent_min: 0 - percent_max: 3.84615384615385
      1. added to oil to retard rancidity -> en:added to oil to retard rancidity - percent_min: 0 - percent_max: 3.84615384615385
    27. Phenylketonurics -> en:Phenylketonurics - percent_min: 0 - percent_max: 3.7037037037037
      1. Contains Phenylalanine Allergen Information -> en:Contains Phenylalanine Allergen Information - percent_min: 0 - percent_max: 3.7037037037037
    28. Crustacean -> en:crustacean - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.57142857142857
    29. Soy -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. and Milk Made on Equipment and Facility that also processes Eggs -> en:and Milk Made on Equipment and Facility that also processes Eggs - percent_min: 0 - percent_max: 3.33333333333333
    31. Fish -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 3.2258064516129
    32. Oats -> en:oat - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. Peanuts -> en:peanut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. and Tree Yeast Extract -> en:and Tree Yeast Extract - percent_min: 0 - percent_max: 2.94117647058824
    35. MANUFACTURED BY LIWAYWAY MARKETING CORP -> en:MANUFACTURED BY LIWAYWAY MARKETING CORP - percent_min: 0 - percent_max: 2.94117647058824


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (24g)
    Fat ? ?
    Saturated fat ? ?
    Carbohydrates 24 g 5.76 g
    Sugars 3 g 0.72 g
    Fiber 0 g 0 g
    Proteins 2 g 0.48 g
    Salt 0.864 g 0.207 g
    Alcohol 0 % vol 0 % vol
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 24g



Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by ecoscore-impact-estimator.
Product page also edited by off.0d1ae7c7-acc7-41a9-89cb-7ed5e07383b7, packbot.

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