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Torcidos - Sabritas - 255 g

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Torcidos - Sabritas - 255 g

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Barcode: 7501011167728 (EAN / EAN-13)

Common name: botana de cereal de maiz sabor queso y chile

Quantity: 255 g

Packaging: es:Bosla de plastico

Brands: Sabritas

Categories: Snacks, Salty snacks, Appetizers, Chips and fries, Crisps

Origin of ingredients: Mexico

Manufacturing or processing places: México

Stores: Walmart, Sams Club, Soriana, Bodega Aurrera, La Comer, Oxxo

Countries where sold: Mexico

Matching with your preferences

Health

Ingredients

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    50 ingredients

    : CEREAL DE MAÍZ DE GRANO ENTERO (CON GERMEN Y CASCARILLA) (27%), CEREAL DE MAIZ, ACEITE VEGETAL (CONTIENE TBHO CONDIMENTO [SÓLIDOS DE LA LECHE, MALTODEXTRINA, ŠABORIZANTES, SAL YODADA,QUESOS, ACEITE VEGETAL, DEXTROSA, HARINA DE MAÍZ, CHILE,GRASA BUTIRICA, ESPECIAS,GLUTAMATO MONOSODICO, DIOXIDO DE SILICIO, ÁCIDO LACTICO, CITRATO DE SODIO, TARTRAZINA, EXTRACTO DE PAPRIKA, ACHIOTE, AMARILLO OCASO FCF,GOMA ARÁBIGA, AZUL BRILLANTE FCF,ROJO ALLURA AC, FOSFATO DE SODIO, HIDROLIZADO DE LEVADURA, ACIDO MALICO, FOSFATO DE POTASIO, ÁCIDO CÍTRICO, ALMIDON, ALMIDÓN MODIFICADO, LECHE DESCREMADA, MONOGLICERIDOS, GUANILATO DISÓDICO, INOSINATO DISÓDICO, MANTEQUILLA, ÁCIDO FUMÁRICO, LECITINA DE SOYA, SORBATO DE POTASIO, HIDRÓXIDO DE SODIO, POLIFOSFATO DE CALCIO, FOSFATO TRICALCICO, MANITOL (0,003 g EN 100 g DE CONDIMENTO), BENZOATO DE SODIO, BHTJ, AMARILLO OCASO FCF.
    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: E102 - Tartrazine
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E14XX - Modified Starch
    • Additive: E160b - Annatto
    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Additive: E421 - Mannitol
    • Additive: E452 - Polyphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E627 - Disodium guanylate
    • Additive: E631 - Disodium inosinate
    • Ingredient: Dextrose
    • Ingredient: Glucose
    • Ingredient: Maltodextrin

    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

  • 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

  • E129 - Allura red

    Allura Red AC: Allura Red AC is a red azo dye that goes by several names, including FD&C Red 40. It is used as a food dye and has the E number E129. It is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts. These salts are soluble in water. In solution, its maximum absorbance lies at about 504 nm.
    Source: Wikipedia

  • E133 - Brilliant blue FCF

    Brilliant Blue FCF: Brilliant Blue FCF -Blue 1- is an organic compound classified as a triarylmethane dye and a blue azo dye, reflecting its chemical structure. Known under various commercial names, it is a colorant for foods and other substances. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a blue powder. It is soluble in water, and the solution has a maximum absorption at about 628 nanometers.
    Source: Wikipedia

  • E202 - Potassium sorbate

    Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

    It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

    Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

  • E211 - Sodium benzoate

    Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
    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

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • 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

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    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

  • E421 - Mannitol

    Mannitol: Mannitol is a type of sugar alcohol which is also used as a medication. As a sugar, it is often used as a sweetener in diabetic food, as it is poorly absorbed from the intestines. As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure. Medically, it is given by injection. Effects typically begin within 15 minutes and last up to 8 hours.Common side effects from medical use include electrolyte problems and dehydration. Other serious side effects may include worsening heart failure and kidney problems. It is unclear if use is safe in pregnancy. Mannitol is in the osmotic diuretic family of medications and works by pulling fluid from the brain and eyes.The discovery of mannitol is attributed to Joseph Louis Proust in 1806. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is about US$1.12 to 5.80 a dose. In the United States, a course of treatment costs $25 to 50. It was originally made from the flowering ash and called manna due to its supposed resemblance to the Biblical food. Mannitol is on the World Anti-Doping Agency's banned drug list due to concerns that it may mask other drugs.
    Source: Wikipedia

  • E524 - Sodium hydroxide

    Sodium hydroxide: Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations Na+ and hydroxide anions OH−. Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates NaOH·nH2O. The monohydrate NaOH·H2O crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, it is frequently utilized alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students.Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and detergents, and as a drain cleaner. Worldwide production in 2004 was approximately 60 million tonnes, while demand was 51 million tonnes.
    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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    Non-vegan

    Non-vegan ingredients: Milk solids, Cheese, Butterfat, Skimmed milk, Butter

    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!

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    Vegetarian status unknown

    Unrecognized ingredients: es:cereal-de-maiz-de-grano-entero, es:con-germen-y-cascarilla, es:contiene-tbho-condimento, es:šaborizantes, Sodium citrate, es:hidrolizado-de-levadura, es:monogliceridos, es:en-100-g-de-condimento, es:bhtj

    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!

    : CEREAL DE MAÍZ DE GRANO ENTERO (CON GERMEN y CASCARILLA), CEREAL DE MAIZ, ACEITE VEGETAL, CONTIENE TBHO CONDIMENTO, SÓLIDOS DE LA LECHE, MALTODEXTRINA, ŠABORIZANTES, SAL YODADA, QUESOS, ACEITE VEGETAL, DEXTROSA, HARINA DE MAÍZ, CHILE, GRASA BUTIRICA, ESPECIAS, GLUTAMATO MONOSODICO, DIOXIDO DE SILICIO, ÁCIDO LACTICO, CITRATO DE SODIO, TARTRAZINA, EXTRACTO DE PAPRIKA, ACHIOTE, AMARILLO OCASO FCF, GOMA ARÁBIGA, AZUL BRILLANTE FCF, ROJO ALLURA AC, FOSFATO DE SODIO, HIDROLIZADO DE LEVADURA, ACIDO MALICO, FOSFATO DE POTASIO, ÁCIDO CÍTRICO, ALMIDON, ALMIDÓN MODIFICADO, LECHE DESCREMADA, MONOGLICERIDOS, GUANILATO DISÓDICO, INOSINATO DISÓDICO, MANTEQUILLA, ÁCIDO FUMÁRICO, LECITINA DE SOYA, SORBATO DE POTASIO, HIDRÓXIDO DE SODIO, POLIFOSFATO DE CALCIO, FOSFATO TRICALCICO, MANITOL (EN 100 g DE CONDIMENTO 0%), BENZOATO DE SODIO, BHTJ, AMARILLO OCASO FCF
    1. CEREAL DE MAÍZ DE GRANO ENTERO -> es:cereal-de-maiz-de-grano-entero - percent_min: 2.08333333333333 - percent_max: 100
      1. CON GERMEN y CASCARILLA -> es:con-germen-y-cascarilla - percent_min: 2.08333333333333 - percent_max: 100
    2. CEREAL DE MAIZ -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 50
    3. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. CONTIENE TBHO CONDIMENTO -> es:contiene-tbho-condimento - percent_min: 0 - percent_max: 25
    5. SÓLIDOS DE LA LECHE -> en:milk-solids - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 20
    6. MALTODEXTRINA -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. ŠABORIZANTES -> es:šaborizantes - percent_min: 0 - percent_max: 14.2857142857143
    8. SAL YODADA -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0
    9. QUESOS -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0
    10. ACEITE VEGETAL -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0
    11. DEXTROSA -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0
    12. HARINA DE MAÍZ -> en:corn-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9545 - percent_min: 0 - percent_max: 0
    13. CHILE -> en:chili-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20151 - percent_min: 0 - percent_max: 0
    14. GRASA BUTIRICA -> en:butterfat - vegan: no - vegetarian: yes - from_palm_oil: maybe - ciqual_food_code: 16401 - percent_min: 0 - percent_max: 0
    15. ESPECIAS -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    16. GLUTAMATO MONOSODICO -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    17. DIOXIDO DE SILICIO -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    18. ÁCIDO LACTICO -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    19. CITRATO DE SODIO -> en:sodium-citrate - percent_min: 0 - percent_max: 0
    20. TARTRAZINA -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    21. EXTRACTO DE PAPRIKA -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    22. ACHIOTE -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    23. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    24. GOMA ARÁBIGA -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    25. AZUL BRILLANTE FCF -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    26. ROJO ALLURA AC -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    27. FOSFATO DE SODIO -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    28. HIDROLIZADO DE LEVADURA -> es:hidrolizado-de-levadura - percent_min: 0 - percent_max: 0
    29. ACIDO MALICO -> en:e296 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    30. FOSFATO DE POTASIO -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    31. ÁCIDO CÍTRICO -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    32. ALMIDON -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0
    33. ALMIDÓN MODIFICADO -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0
    34. LECHE DESCREMADA -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0
    35. MONOGLICERIDOS -> es:monogliceridos - percent_min: 0 - percent_max: 0
    36. GUANILATO DISÓDICO -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    37. INOSINATO DISÓDICO -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0
    38. MANTEQUILLA -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0
    39. ÁCIDO FUMÁRICO -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    40. LECITINA DE SOYA -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0
    41. SORBATO DE POTASIO -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    42. HIDRÓXIDO DE SODIO -> en:e524 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    43. POLIFOSFATO DE CALCIO -> en:e544 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    44. FOSFATO TRICALCICO -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    45. MANITOL -> en:e421 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
      1. EN 100 g DE CONDIMENTO -> es:en-100-g-de-condimento - percent_min: 0 - percent: 0 - percent_max: 0
    46. BENZOATO DE SODIO -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0
    47. BHTJ -> es:bhtj - percent_min: 0 - percent_max: 0
    48. AMARILLO OCASO FCF -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0

Nutrition

  • icon

    Average nutritional quality

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 4

    • Proteins: 3 / 5 (value: 6.3, rounded value: 6.3)
    • Fiber: 1 / 5 (value: 1, rounded value: 1)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 7

    • Energy: 2 / 10 (value: 678, rounded value: 678)
    • Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)
    • Saturated fat: 5 / 10 (value: 5.6, rounded value: 5.6)
    • Sodium: 0 / 10 (value: 0, rounded value: 0)

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

    Nutritional score: (7 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (30 g)     		Compared to: Crisps
    Energy 678 kj
    (574 kcal)     		203 kj
    (172 kcal)     		-68%
    Fat 37.6 g 11.3 g +36%
    Saturated fat 5.6 g 1.68 g +56%
    Carbohydrates 52.6 g 15.8 g -6%
    Sugars 2.4 g 0.72 g +5%
    Fiber 1 g 0.3 g -77%
    Proteins 6.3 g 1.89 g +3%
    Salt 0 g 0 g -100%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30 g

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Product added on by openfoodfactsmx4
Last edit of product page on by packbot.
Product page also edited by kiliweb, yuka.sY2b0xO6T85zoF3NwEKvlmBBecTgrzvWCz3vgW2t48jfA83vWfJQ2YqlLas.

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