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LION TRIPLE CRUNCHY CerDspl45x550g N3 FR (EA) - Nestle - 550 g

LION TRIPLE CRUNCHY CerDspl45x550g N3 FR (EA) - Nestle - 550 g

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Some of the data for this product has been provided directly by the manufacturer NESTLE FRANCE.

Barcode: 8445290183842 (EAN / EAN-13)

Common name: Lion triple crunchy

Quantity: 550 g

Packaging: Box

Brands: Nestle, Lion triple crunchy, Lion

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products

Labels, certifications, awards: Nutriscore, Nutriscore Grade D, fr:Triman

Countries where sold: France

Matching with your preferences

Health

Ingredients

  • icon

    46 ingredients


    French: BLE complet 36,6%, farine de riz, sucre, chocolat au LAIT 10,6% (sucre, beurre de cacao, LAIT entier en poudre, pâte de cacao, LACTOSERUM en poudre, émulsifiant : lécithine de SOJA, arômes naturel de vanille), sirop de glucose, huile de palme, enrobage chocolat 2,6% (pâte de cacao, sucre, beurre de cacao, émulsifiant : lécithines de SOJA, arôme naturel de vanille), chocolat 1,8% (cacao maigre en poudre, pâte de cacao, sucre), carbonate de calcium, LAIT entier en poudre, sel, arômes naturels, agents d'enrobage : gomme arabique, polydextrose ; émulsifiant : lécithines, sirop de sucre caramélisé, colorant : bêta-carotène, antioxydant : extrait riche en tocophérols, fer, vitamines B3, B5, B6, B2, B9. Peut contenir des FRUITS A COQUE.
    Allergens: Gluten, Milk, Soybeans
    Traces: Nuts

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E414 - Acacia gum
    • Ingredient: Colour
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glazing agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • 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

  • E1200 - Polydextrose


    Polydextrose: Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration -FDA- as well as Health Canada, as of April 2013. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose -glucose-, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981. It is 0.1 times as sweet as sugar.
    Source: Wikipedia
  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    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

Ingredients analysis

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    Palm oil


    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan


    Non-vegan ingredients: Milk chocolate, Whole milk powder, Whey powder, Whole milk powder

    Some ingredients could not be recognized.

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    • 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.
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    Vegetarian status unknown


    Unrecognized ingredients: fr:enrobage-chocolat, Iron, Folic acid

    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.
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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!

    BLE complet 36.6%, farine de riz, sucre, chocolat au LAIT 10.6% (sucre, beurre de cacao, LAIT entier en poudre, pâte de cacao, LACTOSERUM en poudre, émulsifiant (lécithine de SOJA), arômes naturel de vanille), sirop de glucose, huile de palme, enrobage chocolat 2.6% (pâte de cacao, sucre, beurre de cacao, émulsifiant (lécithines de SOJA), arôme naturel de vanille), chocolat 1.8% (cacao maigre en poudre, pâte de cacao, sucre), carbonate de calcium, LAIT entier en poudre, sel, arômes naturels, agents d'enrobage (gomme arabique), polydextrose, émulsifiant (lécithines), sirop de sucre caramélisé, colorant (bêta-carotène), antioxydant (extrait riche en tocophérols), fer, vitamines, vitamine B3, vitamine B5, vitamine B6, vitamine B2, vitamine B9
    1. BLE complet -> en:whole-wheat - vegan: yes - vegetarian: yes - percent_min: 36.6 - percent: 36.6 - percent_max: 36.6
    2. farine de riz -> en:rice-flour - vegan: yes - vegetarian: yes - percent_min: 10.6 - percent_max: 32.6
    3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 10.6 - percent_max: 26.6
    4. chocolat au LAIT -> en:milk-chocolate - vegan: no - vegetarian: yes - percent_min: 10.6 - percent: 10.6 - percent_max: 10.6
      1. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 1.51428571428571 - percent_max: 10.6
      2. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.3
      3. LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.53333333333333
      4. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.65
      5. LACTOSERUM en poudre -> en:whey-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.12
      6. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.76666666666667
        1. lécithine de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.76666666666667
      7. arômes naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51428571428571
    5. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - percent_min: 2.6 - percent_max: 10.6
    6. huile de palme -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 2.6 - percent_max: 9.9
    7. enrobage chocolat -> fr:enrobage-chocolat - percent_min: 2.6 - percent: 2.6 - percent_max: 2.6
      1. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0.52 - percent_max: 2.6
      2. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
      3. beurre de cacao -> en:cocoa-butter - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.866666666666667
      4. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 0.65
        1. lécithines de SOJA -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65
      5. arôme naturel de vanille -> en:natural-vanilla-flavouring - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.52
    8. chocolat -> en:chocolate - vegan: maybe - vegetarian: yes - percent_min: 1.8 - percent: 1.8 - percent_max: 1.8
      1. cacao maigre en poudre -> en:fat-reduced-cocoa-powder - vegan: yes - vegetarian: yes - percent_min: 0.6 - percent_max: 1.8
      2. pâte de cacao -> en:cocoa-paste - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      3. sucre -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6
    9. carbonate de calcium -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    10. LAIT entier en poudre -> en:whole-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    11. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    12. arômes naturels -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    13. agents d'enrobage -> en:glazing-agent - percent_min: 0 - percent_max: 1.8
      1. gomme arabique -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    14. polydextrose -> en:e1200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    15. émulsifiant -> en:emulsifier - percent_min: 0 - percent_max: 1.8
      1. lécithines -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    16. sirop de sucre caramélisé -> en:brown-sugar-syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    17. colorant -> en:colour - percent_min: 0 - percent_max: 1.8
      1. bêta-carotène -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.8
    18. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.8
      1. extrait riche en tocophérols -> en:e306 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    19. fer -> en:iron - percent_min: 0 - percent_max: 1.8
    20. vitamines -> en:vitamins - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    21. vitamine B3 -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.8
    22. vitamine B5 -> en:pantothenic-acid - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.63
    23. vitamine B6 -> en:vitamin-b6 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55238095238095
    24. vitamine B2 -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.48181818181818
    25. vitamine B9 -> en:folic-acid - percent_min: 0 - percent_max: 1.41739130434783

Nutrition

  • icon

    Poor 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: 5

    • Proteins: 4 / 5 (value: 7.1, rounded value: 7.1)
    • Fiber: 5 / 5 (value: 5.7, rounded value: 5.7)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 16

    • Energy: 5 / 10 (value: 1767, rounded value: 1767)
    • Sugars: 5 / 10 (value: 24.8, rounded value: 24.8)
    • Saturated fat: 4 / 10 (value: 5, rounded value: 5)
    • Sodium: 2 / 10 (value: 264, rounded value: 264)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (16 - 5)

    Nutri-Score: D

  • icon

    Sugars in high quantity (24.8%)


    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 (0.66%)


    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 (30 g)
    Compared to: Cereals and their products
    Energy 1,767 kj
    (419 kcal)
    530 kj
    (126 kcal)
    +21%
    Fat 10.2 g 3.06 g +97%
    Saturated fat 5 g 1.5 g +288%
    Carbohydrates 71.7 g 21.5 g +17%
    Sugars 24.8 g 7.44 g +277%
    Fiber 5.7 g 1.71 g +19%
    Proteins 7.1 g 2.13 g -24%
    Salt 0.66 g 0.198 g +87%
    Vitamin B2 (Riboflavin) 1.1 mg 0.33 mg +37%
    Vitamin B3 (Niacin) 11 mg 3.3 mg +24%
    Vitamin B6 (Pyridoxin) 1.1 mg 0.33 mg -11%
    Vitamin B9 (Folic acid) 118 µg 35.4 µg -12%
    Pantothenic acid 4.1 mg 1.23 mg +23%
    Calcium 421 mg 126 mg +620%
    Iron 11 mg 3.3 mg +123%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 30 g

Environment

Transportation

Threatened species

Other information

Preparation: Se référer aux instructions indiquées sur l'emballage

Conservation conditions: Se référer aux instructions indiquées sur l'emballage

Customer service: Cereal Partners France, 34-40 rue Guynemer 92130 Issy-les-Moulineaux

Data sources

The manufacturer NESTLE FRANCE uses Equadis to automatically transmit data and photos for its products.

Product added on by kiliweb
Last edit of product page on by org-nestle-france.
Product page also edited by alexfauquette, foodvisor, yuka.sY2b0xO6T85zoF3NwEKvlk1FDcv_uwD1NjLvxULWxOuUfsDROMMqxob8Lqs, yuka.sY2b0xO6T85zoF3NwEKvlm9Ed9Dk-zXdEkfhi32WwNu8fsTQOf8p0pHzIas, yuka.sY2b0xO6T85zoF3NwEKvlmYZc-LnpwuVFRnvp2fX44bVC8L6e85e7ZeqKKs, yuka.sY2b0xO6T85zoF3NwEKvlnRmVtnR-QzmZgDvkEaF7faPH7PvX8NX34nLOas.

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