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Marokánka balená - Pekárna Srnín - 80 g

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Marokánka balená - Pekárna Srnín - 80 g

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Barcode: 8595012251233 (EAN / EAN-13)

Quantity: 80 g

Brands: Pekárna Srnín

Categories: Snacks, Sweet snacks

Manufacturing or processing places: Česká republika

Stores: COOP

Countries where sold: Czech Republic

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Health

Ingredients

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    61 ingredients

    : Cukr.poleva tmavá(cukr,ztuž rostlin tuk(palmový řepkový, sójový tuk z ořechů Shea v různém poměru), kakaový prášek sušená syrovátka, emulgátory E322-sójový lecitin, E476,aroma), pražená soja, pšeničná mouka.voda. kandovaná pomerančova kůra( pomeranč.kůra,glukózo-fruktózový sirup, cukr, reg.kysel.E330.konz E202, oxid sincity E220) podzemnice, sirup glukosa,pokrmový tuk (rost. tuk palmový, čast ztužený palmový tuk), stolni margarinirostlin. tuk palmovýa olej řepkový,voda,emulg E471,sůl, reg. kys E330 konzerv E202 máslové aroma,barvivo E160b), sušená směs(suš.syrovátka, sušený glukóz. sirup,palmový tuk, mléčný protein, stabil. E340, E452 protispékavá látka oxid křemičitý,emulgát. E471, E472c.barvivo E160a).alginát(cukr.voda,glukóza.fruktóza želirující látka E401,regulát.kys.E341ii, E399 E270.emulg. E471.barviva(slunečnicový ole;, E100 E120 maltodextrin), aroma). Alergenní složky zvýrazněny v textu tučně. Muže obsahovat stopy: vajec, suchých skořápkových plodu, sezamu,lupiny.

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: E100 - Curcumin
    • Additive: E120 - Cochineal
    • Additive: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472c - Citric acid esters of mono- and diglycerides of fatty acids
    • Additive: E476 - Polyglycerol polyricinoleate
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • E120 - Cochineal

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    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

  • 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

  • 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

  • E399 - Calcium lactobionate

    Lactobionic acid: Lactobionic acid -4-O-β-galactopyranosyl-D-gluconic acid- is a sugar acid. It is a disaccharide formed from gluconic acid and galactose. It can be formed by oxidation of lactose. The carboxylate anion of lactobionic acid is known as lactobionate. As an acid, lactobionic acid can form salts with mineral cations such as calcium, potassium, sodium and zinc. Calcium lactobionate is a food additive used as a stabilizer. Potassium lactobionate is added to organ preservation solutions such as Viaspan or CoStorSol to provide osmotic support and prevent cell swelling. Mineral salts of lactobionic acid are also used for mineral supplementation. Lactobionic acid is also used in the cosmetics industry as an antioxidant and in the pharmaceutical industry as an excipient for formulation. For example, the antibiotic erythromycin is used as the salt erythromycin lactobionate when intravenously delivered.
    Source: Wikipedia

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

  • E476 - Polyglycerol polyricinoleate

    Polyglycerol polyricinoleate: Polyglycerol polyricinoleate -PGPR-, E476, is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-. In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin to reduce viscosity. It is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid. It can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods. It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds. PGPR is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm fat
  • icon

    Vegan status unknown

    Unrecognized ingredients: cs:cukr-poleva-tmavá, cs:ztuž-rostlin-tuk, cs:palmový-řepkový, cs:sójový-tuk-z-ořechů-shea-v-různém-poměru, cs:kakaový-prášek-sušená-syrovátka, cs:emulgátory-e322-sójový-lecitin, cs:pražená-soja, cs:pšeničná-mouka-voda, cs:kandovaná-pomerančova-kůra, cs:pomeranč-kůra, cs:reg-kysel-e330-konz-e202, cs:oxid-sincity-e220, cs:podzemnice, cs:sirup-glukosa, cs:pokrmový-tuk, cs:rost, cs:tuk-palmový, cs:čast-ztužený-palmový-tuk, cs:stolni-margarinirostlin, cs:tuk-palmovýa-olej-řepkový, cs:emulg-e471, cs:reg, cs:kys-e330-konzerv-e202-máslové-aroma, cs:sušená-směs, cs:suš-syrovátka, cs:sušený-glukóz, cs:mléčný-protein, cs:stabil, cs:e452-protispékavá-látka-oxid-křemičitý, cs:emulgát, cs:e472c-barvivo, cs:alginát, cs:cukr-voda, cs:glukóza-fruktóza-želirující-látka-e401, cs:regulát-kys-e341i, cs:e270-emulg, cs:e471-barviva, cs:slunečnicový-ole, cs:e120-maltodextrin, cs:alergenní-složky-zvýrazněny-v-textu-tučně, cs:muže-obsahovat, cs:suchých-skořápkových-plodu, cs:sezamu, cs:lupiny

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: cs:cukr-poleva-tmavá, cs:ztuž-rostlin-tuk, cs:palmový-řepkový, cs:sójový-tuk-z-ořechů-shea-v-různém-poměru, cs:kakaový-prášek-sušená-syrovátka, cs:emulgátory-e322-sójový-lecitin, cs:pražená-soja, cs:pšeničná-mouka-voda, cs:kandovaná-pomerančova-kůra, cs:pomeranč-kůra, cs:reg-kysel-e330-konz-e202, cs:oxid-sincity-e220, cs:podzemnice, cs:sirup-glukosa, cs:pokrmový-tuk, cs:rost, cs:tuk-palmový, cs:čast-ztužený-palmový-tuk, cs:stolni-margarinirostlin, cs:tuk-palmovýa-olej-řepkový, cs:emulg-e471, cs:reg, cs:kys-e330-konzerv-e202-máslové-aroma, cs:sušená-směs, cs:suš-syrovátka, cs:sušený-glukóz, cs:mléčný-protein, cs:stabil, cs:e452-protispékavá-látka-oxid-křemičitý, cs:emulgát, cs:e472c-barvivo, cs:alginát, cs:cukr-voda, cs:glukóza-fruktóza-želirující-látka-e401, cs:regulát-kys-e341i, cs:e270-emulg, cs:e471-barviva, cs:slunečnicový-ole, cs:e120-maltodextrin, cs:alergenní-složky-zvýrazněny-v-textu-tučně, cs:muže-obsahovat, cs:suchých-skořápkových-plodu, cs:sezamu, cs:lupiny

    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.
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    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!

    : Cukr.poleva tmavá (cukr, ztuž rostlin tuk (palmový řepkový, sójový tuk z ořechů Shea v různém poměru), kakaový prášek sušená syrovátka, emulgátory e322-sójový lecitin, e476, aroma), pražená soja, pšeničná mouka.voda, kandovaná pomerančova kůra (pomeranč.kůra, glukózo-fruktózový sirup, cukr, reg.kysel.e330.konz e202, oxid sincity e220), podzemnice, sirup glukosa, pokrmový tuk (rost, tuk palmový, čast ztužený palmový tuk), stolni margarinirostlin, tuk palmovýa olej řepkový, voda, emulg e471, sůl, reg, kys e330 konzerv e202 máslové aroma, barvivo (e160b), sušená směs (suš.syrovátka, sušený glukóz, sirup, palmový tuk, mléčný protein, stabil, e340, e452 protispékavá látka oxid křemičitý, emulgát, e471, e472c.barvivo (e160a)), alginát (cukr.voda, glukóza.fruktóza želirující látka e401, regulát.kys.e341i, e399, e270.emulg, e471.barviva (slunečnicový ole, e100, e120 maltodextrin), aroma), Alergenní složky zvýrazněny v textu tučně, Muže obsahovat, suchých skořápkových plodu, sezamu, lupiny
    1. Cukr.poleva tmavá -> cs:cukr-poleva-tmavá - percent_min: 4.54545454545455 - percent_max: 100
      1. cukr -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0.757575757575758 - percent_max: 100
      2. ztuž rostlin tuk -> cs:ztuž-rostlin-tuk - percent_min: 0 - percent_max: 50
        1. palmový řepkový -> cs:palmový-řepkový - percent_min: 0 - percent_max: 50
        2. sójový tuk z ořechů Shea v různém poměru -> cs:sójový-tuk-z-ořechů-shea-v-různém-poměru - percent_min: 0 - percent_max: 25
      3. kakaový prášek sušená syrovátka -> cs:kakaový-prášek-sušená-syrovátka - percent_min: 0 - percent_max: 33.3333333333333
      4. emulgátory e322-sójový lecitin -> cs:emulgátory-e322-sójový-lecitin - percent_min: 0 - percent_max: 25
      5. e476 -> en:e476 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    2. pražená soja -> cs:pražená-soja - percent_min: 0 - percent_max: 50
    3. pšeničná mouka.voda -> cs:pšeničná-mouka-voda - percent_min: 0 - percent_max: 33.3333333333333
    4. kandovaná pomerančova kůra -> cs:kandovaná-pomerančova-kůra - percent_min: 0 - percent_max: 25
      1. pomeranč.kůra -> cs:pomeranč-kůra - percent_min: 0 - percent_max: 25
      2. glukózo-fruktózový sirup -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 12.5
      3. cukr -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 8.33333333333333
      4. reg.kysel.e330.konz e202 -> cs:reg-kysel-e330-konz-e202 - percent_min: 0 - percent_max: 6.25
      5. oxid sincity e220 -> cs:oxid-sincity-e220 - percent_min: 0 - percent_max: 5
    5. podzemnice -> cs:podzemnice - percent_min: 0 - percent_max: 20
    6. sirup glukosa -> cs:sirup-glukosa - percent_min: 0 - percent_max: 16.6666666666667
    7. pokrmový tuk -> cs:pokrmový-tuk - percent_min: 0 - percent_max: 14.2857142857143
      1. rost -> cs:rost - percent_min: 0 - percent_max: 14.2857142857143
      2. tuk palmový -> cs:tuk-palmový - percent_min: 0 - percent_max: 7.14285714285714
      3. čast ztužený palmový tuk -> cs:čast-ztužený-palmový-tuk - percent_min: 0 - percent_max: 4.76190476190476
    8. stolni margarinirostlin -> cs:stolni-margarinirostlin - percent_min: 0 - percent_max: 12.5
    9. tuk palmovýa olej řepkový -> cs:tuk-palmovýa-olej-řepkový - percent_min: 0 - percent_max: 11.1111111111111
    10. voda -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
    11. emulg e471 -> cs:emulg-e471 - percent_min: 0 - percent_max: 9.09090909090909
    12. sůl -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 8.33333333333333
    13. reg -> cs:reg - percent_min: 0 - percent_max: 7.69230769230769
    14. kys e330 konzerv e202 máslové aroma -> cs:kys-e330-konzerv-e202-máslové-aroma - percent_min: 0 - percent_max: 7.14285714285714
    15. barvivo -> en:colour - percent_min: 0 - percent_max: 6.66666666666667
      1. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. sušená směs -> cs:sušená-směs - percent_min: 0 - percent_max: 6.25
      1. suš.syrovátka -> cs:suš-syrovátka - percent_min: 0 - percent_max: 6.25
      2. sušený glukóz -> cs:sušený-glukóz - percent_min: 0 - percent_max: 3.125
      3. sirup -> en:syrup - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      4. palmový tuk -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129 - percent_min: 0 - percent_max: 1.5625
      5. mléčný protein -> cs:mléčný-protein - percent_min: 0 - percent_max: 1.25
      6. stabil -> cs:stabil - percent_min: 0 - percent_max: 1.04166666666667
      7. e340 -> en:e340 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.892857142857143
      8. e452 protispékavá látka oxid křemičitý -> cs:e452-protispékavá-látka-oxid-křemičitý - percent_min: 0 - percent_max: 0.78125
      9. emulgát -> cs:emulgát - percent_min: 0 - percent_max: 0.694444444444444
      10. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.625
      11. e472c.barvivo -> cs:e472c-barvivo - percent_min: 0 - percent_max: 0.568181818181818
        1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.568181818181818
    17. alginát -> cs:alginát - percent_min: 0 - percent_max: 5.88235294117647
      1. cukr.voda -> cs:cukr-voda - percent_min: 0 - percent_max: 5.88235294117647
      2. glukóza.fruktóza želirující látka e401 -> cs:glukóza-fruktóza-želirující-látka-e401 - percent_min: 0 - percent_max: 2.94117647058824
      3. regulát.kys.e341i -> cs:regulát-kys-e341i - percent_min: 0 - percent_max: 1.96078431372549
      4. e399 -> en:e399 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.47058823529412
      5. e270.emulg -> cs:e270-emulg - percent_min: 0 - percent_max: 1.17647058823529
      6. e471.barviva -> cs:e471-barviva - percent_min: 0 - percent_max: 0.980392156862745
        1. slunečnicový ole -> cs:slunečnicový-ole - percent_min: 0 - percent_max: 0.980392156862745
        2. e100 -> en:e100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.490196078431373
        3. e120 maltodextrin -> cs:e120-maltodextrin - percent_min: 0 - percent_max: 0.326797385620915
      7. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.840336134453782
    18. Alergenní složky zvýrazněny v textu tučně -> cs:alergenní-složky-zvýrazněny-v-textu-tučně - percent_min: 0 - percent_max: 5.55555555555556
    19. Muže obsahovat -> cs:muže-obsahovat - percent_min: 0 - percent_max: 5.26315789473684
    20. suchých skořápkových plodu -> cs:suchých-skořápkových-plodu - percent_min: 0 - percent_max: 5
    21. sezamu -> cs:sezamu - percent_min: 0 - percent_max: 4.76190476190476
    22. lupiny -> cs:lupiny - percent_min: 0 - percent_max: 4.54545454545455

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Sweet snacks
    Fat ?
    Saturated fat ?
    Carbohydrates ?
    Sugars ?
    Fiber ?
    Proteins ?
    Salt ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 %

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