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Nik Naks - Simba

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Barcode: 6009510805055 (EAN / EAN-13)

Brands: Simba

Countries where sold: France

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Health

Ingredients

  • icon

    45 ingredients

    maize, vegetable o (palm fruit, germ) with antioxidant (tbho), al mitk solde ney poweows mik), cheese powder (lto deinoy70 fla (milk cows), ms fmavo ancer (52eeveongo lew's mi whealgluten audity reguia,(e27o200 hydrolysed vegetable prote (soy3), colo ee160(c) anticakingageptne651, e341 1, enhancers (e631 e627)egetor(coconu wheat luten oa dificg fngredren conta gen knaks com sabor a quejio otes: faribhade the vegetable (oleina dep cont antioxidantetrlo) sat derivadosoos ode leite de coro de leite em poleite de vaca), queo emp6 odextrina soro de lelle pe aromas (cow's milk tarmato sodion frealcadgrde flavor 5621, flavourings (cow's milk igor fegulade (es de seidez (e270, e260), drolyzed protein (sojalprantes (e110, e124, e 160(c) vreste551 f341) sator enhancers (eb31, e627 etal (soul coconut, hingr imente modified

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: E110 - Sunset yellow FCF
    • Additive: E124 - Ponceau 4r
    • Additive: E160 - Carotenoids
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Flavouring

    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

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    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

  • 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

  • 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 content unknown

    Unrecognized ingredients: pt:maize, pt:vegetable-o, pt:palm-fruit, pt:germ, pt:with-antioxidant, pt:tbho, pt:al-mitk-solde-ney-poweows-mik, pt:cheese-powder, pt:lto-deinoy70-fla, pt:cows-milk, pt:ms-fmavo-ancer, pt:52eeveongo-lew-s-mi-whealgluten-audity-reguia, pt:e27o200-hydrolysed-vegetable-prote, pt:soy3, pt:colo-ee160, pt:c, pt:anticaking-agepne651, pt:e341-1, pt:enhancers, pt:egetor, pt:coconu-wheat-luten-oa-dificg-fngredren-conta-gen-knaks-com-sabor-a-quejio-otes, pt:faribhade-o-vegetal, pt:oleina-dep-cont-antioxidantetrlo, pt:sat-derivadosoos-ode-leite-de-coro-de-leite-em-poleite-de-vaca, pt:queo-emp6-odextrina-soro-de-lelle-pe-aromas, pt:leite-de-vaca-tarmato-sodion-frealcadgrde-sabor-5621, pt:leite-de-vaca-igor-fegulade, pt:es-de-seidez, pt:proteina-drolisada, pt:sojalprantes, pt:c, pt:vreste551-f341, pt:realcadores-de-sator, pt:eb31, pt:e627-etal, pt:coco-alma, pt:hingr-imente-modificados

    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: E120

    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: E120

    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!

    pt: Maize, vegetable o (palm fruit, germ), with antioxidant (TBHO), al mitk solde ney poweows mik, cheese powder, lto deinoy70 fla (cows milk), MS fMavO ancer, 52eeveongo leW's mi whealgluten audity reguia, E27O200 hydrolysed Vegetable prote (SOY3), colo EE160 (c), Anticaking agepNE651, e341 1, enhancers (e631, e627), egetor (coconu wheat luten oa dificg fngredren Conta gen knaks com Sabor a Quejio otes (Faribhade o vegetal (oleina dep cont antioxidantetrlo), sat derivadosoos ode leite de COro de leite em poleite de vaca)), queo emp6 odextrina soro de lelle pe aromas, leite de vaca tarmato Sodion frealcadgrde sabor 5621, aromas, leite de vaca igor fegulade, es de seidez (e270, e260), proteina drolisada, sojalprantes (e110, e124, e160 (C), vrestE551 F341), realçadores de sator, Eb31, e627 etal, coco alma, hingr imente modificados
    1. Maize -> pt:maize - percent_min: 3.84615384615385 - percent_max: 100
    2. vegetable o -> pt:vegetable-o - percent_min: 0 - percent_max: 50
      1. palm fruit -> pt:palm-fruit - percent_min: 0 - percent_max: 50
      2. germ -> pt:germ - percent_min: 0 - percent_max: 25
    3. with antioxidant -> pt:with-antioxidant - percent_min: 0 - percent_max: 33.3333333333333
      1. TBHO -> pt:tbho - percent_min: 0 - percent_max: 33.3333333333333
    4. al mitk solde ney poweows mik -> pt:al-mitk-solde-ney-poweows-mik - percent_min: 0 - percent_max: 25
    5. cheese powder -> pt:cheese-powder - percent_min: 0 - percent_max: 20
    6. lto deinoy70 fla -> pt:lto-deinoy70-fla - percent_min: 0 - percent_max: 16.6666666666667
      1. cows milk -> pt:cows-milk - percent_min: 0 - percent_max: 16.6666666666667
    7. MS fMavO ancer -> pt:ms-fmavo-ancer - percent_min: 0 - percent_max: 14.2857142857143
    8. 52eeveongo leW's mi whealgluten audity reguia -> pt:52eeveongo-lew-s-mi-whealgluten-audity-reguia - percent_min: 0 - percent_max: 12.5
    9. E27O200 hydrolysed Vegetable prote -> pt:e27o200-hydrolysed-vegetable-prote - percent_min: 0 - percent_max: 11.1111111111111
      1. SOY3 -> pt:soy3 - percent_min: 0 - percent_max: 11.1111111111111
    10. colo EE160 -> pt:colo-ee160 - percent_min: 0 - percent_max: 10
      1. c -> pt:c - percent_min: 0 - percent_max: 10
    11. Anticaking agepNE651 -> pt:anticaking-agepne651 - percent_min: 0 - percent_max: 9.09090909090909
    12. e341 1 -> pt:e341-1 - percent_min: 0 - percent_max: 8.33333333333333
    13. enhancers -> pt:enhancers - percent_min: 0 - percent_max: 7.69230769230769
      1. e631 -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
      2. e627 -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    14. egetor -> pt:egetor - percent_min: 0 - percent_max: 7.14285714285714
      1. coconu wheat luten oa dificg fngredren Conta gen knaks com Sabor a Quejio otes -> pt:coconu-wheat-luten-oa-dificg-fngredren-conta-gen-knaks-com-sabor-a-quejio-otes - percent_min: 0 - percent_max: 7.14285714285714
        1. Faribhade o vegetal -> pt:faribhade-o-vegetal - percent_min: 0 - percent_max: 7.14285714285714
          1. oleina dep cont antioxidantetrlo -> pt:oleina-dep-cont-antioxidantetrlo - percent_min: 0 - percent_max: 7.14285714285714
        2. sat derivadosoos ode leite de COro de leite em poleite de vaca -> pt:sat-derivadosoos-ode-leite-de-coro-de-leite-em-poleite-de-vaca - percent_min: 0 - percent_max: 3.57142857142857
    15. queo emp6 odextrina soro de lelle pe aromas -> pt:queo-emp6-odextrina-soro-de-lelle-pe-aromas - percent_min: 0 - percent_max: 6.66666666666667
    16. leite de vaca tarmato Sodion frealcadgrde sabor 5621 -> pt:leite-de-vaca-tarmato-sodion-frealcadgrde-sabor-5621 - percent_min: 0 - percent_max: 6.25
    17. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    18. leite de vaca igor fegulade -> pt:leite-de-vaca-igor-fegulade - percent_min: 0 - percent_max: 5
    19. es de seidez -> pt:es-de-seidez - percent_min: 0 - percent_max: 5
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
    20. proteina drolisada -> pt:proteina-drolisada - percent_min: 0 - percent_max: 5
    21. sojalprantes -> pt:sojalprantes - percent_min: 0 - percent_max: 4.76190476190476
      1. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      2. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.38095238095238
      3. e160 -> en:e160 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.58730158730159
        1. C -> pt:c - percent_min: 0 - percent_max: 1.58730158730159
      4. vrestE551 F341 -> pt:vreste551-f341 - percent_min: 0 - percent_max: 1.19047619047619
    22. realçadores de sator -> pt:realcadores-de-sator - percent_min: 0 - percent_max: 4.54545454545455
    23. Eb31 -> pt:eb31 - percent_min: 0 - percent_max: 4.34782608695652
    24. e627 etal -> pt:e627-etal - percent_min: 0 - percent_max: 4.16666666666667
    25. coco alma -> pt:coco-alma - percent_min: 0 - percent_max: 4
    26. hingr imente modificados -> pt:hingr-imente-modificados - percent_min: 0 - percent_max: 3.84615384615385

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    Energy 2,201 kj
    (526 kcal)
    Fat 31 g
    Saturated fat 13 g
    Carbohydrates 57 g
    Sugars 0.9 g
    Fiber ?
    Proteins 5.3 g
    Salt 7.78 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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Product added on by kiliweb
Last edit of product page on by fabi2.
Product page also edited by beniben, inf, openfoodfacts-contributors, yuka.WGY4S05aZ3N2cUFOeThRRDFBcjYvL2xZMlpqMmZYeWFNTXRCSUE9PQ.

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