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Original Korean Udon - voorgekookte noedels in een groentebouillon - Mr. Min - 220 g

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Original Korean Udon - voorgekookte noedels in een groentebouillon - Mr. Min - 220 g

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Barcode: 8809386630007 (EAN / EAN-13)

Common name: Nouilles précuites au bouillon de légumes

Quantity: 220 g

Packaging: Plastic, Pot

Brands: Mr. Min

Categories: Plant-based foods and beverages, Plant-based foods, Cereals and potatoes, Cereals and their products, Meals, Dried products, Pastas, Dried products to be rehydrated, Noodles, Instant noodles, Instant noodle soups, Udon

Labels, certifications, awards: Green Dot, Nutriscore, Nutriscore Grade B

Origin of ingredients: South Korea

Manufacturing or processing places: Corée, Corée du Sud

Stores: Auchan, carrefour.fr

Countries where sold: Belgium, France

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Health

Ingredients

  • icon

    43 ingredients

    noodles: wheat flour (wheat), modified tapioca starch (e1442), salt, corn oil, acidity regulator (e270, e260, e325, e355), water / liquid soup: soy sauce (soy), corn syrup, sugar, monosodium l-glutamate (e621), salt, kelp extract, bonito extract (fish), anchovy extract (fish), dried mackerel (fish), yeast extract, disodium 5'ribonucleotide (e635), potassium carbonate (e501 (i)), sodium carbonate (e500(i)), sodium pyrophosphate (e450(iii)), dextrin (e1400), disodium succinate, / dehydrated flakes: dried green onions, dried fish paste (fish), dried powdered red pepper, dried seaweed
    Allergens: Fish, Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E1400 - Dextrin
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E325 - Sodium lactate
    • Additive: E450 - Diphosphates
    • Additive: E621 - Monosodium glutamate
    • Additive: E635 - Disodium 5'-ribonucleotide

    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

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia

  • E355 - Adipic acid

    Adipic acid: Adipic acid or hexanedioic acid is the organic compound with the formula -CH2-4-COOH-2. From an industrial perspective, it is the most important dicarboxylic acid: About 2.5 billion kilograms of this white crystalline powder are produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • E500 - Sodium carbonates

    Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

    Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

    Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E501 - Potassium carbonates

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    Source: Wikipedia

  • E501i - Potassium carbonate

    Potassium carbonate: Potassium carbonate -K2CO3- is a white salt, which is soluble in water -insoluble in ethanol- and forms a strongly alkaline solution. It can be made as the product of potassium hydroxide's absorbent reaction with carbon dioxide. It is deliquescent, often appearing a damp or wet solid. Potassium carbonate is used in the production of soap and glass.
    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

Ingredients analysis

  • icon

    Palm oil content unknown

    Unrecognized ingredients: nl:nouilles, nl:farine-de-ble, nl:ble, nl:amidon-de-tapioca-modifie, nl:sel, nl:huile-de-mais, nl:regulateur-d-acidite, nl:eau-soupe-liquide, nl:sauce-de-soja, nl:sirop-de-mais, nl:sucre, nl:monosodique-l-glutamate, nl:sel, nl:extrait-de-varech, nl:extrait-de-bonito, nl:poisson, nl:extrait-d-anchois, nl:poisson, nl:maquereaux-seches, nl:poisson, nl:extrait-de-levure, nl:disodium-5-ribonucleotide, nl:carbonate-de-potassium, nl:carbonate-de-sodium, nl:pyrophosphate-de-sodium, nl:succinate-disodique, nl:flocons-deshydrates, nl:oignons-verts-seches, nl:pate-de-poisson-sechee, nl:poisson, nl:algues-sechees

    Some ingredients could not be recognized.

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    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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    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

    Vegan status unknown

    Unrecognized ingredients: nl:nouilles, nl:farine-de-ble, nl:ble, nl:amidon-de-tapioca-modifie, nl:sel, nl:huile-de-mais, nl:regulateur-d-acidite, nl:eau-soupe-liquide, nl:sauce-de-soja, nl:sirop-de-mais, nl:sucre, nl:monosodique-l-glutamate, nl:sel, nl:extrait-de-varech, nl:extrait-de-bonito, nl:poisson, nl:extrait-d-anchois, nl:poisson, nl:maquereaux-seches, nl:poisson, nl:extrait-de-levure, nl:disodium-5-ribonucleotide, nl:carbonate-de-potassium, nl:carbonate-de-sodium, nl:pyrophosphate-de-sodium, nl:succinate-disodique, nl:flocons-deshydrates, nl:oignons-verts-seches, nl:pate-de-poisson-sechee, nl:poisson, nl:algues-sechees

    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: nl:nouilles, nl:farine-de-ble, nl:ble, nl:amidon-de-tapioca-modifie, nl:sel, nl:huile-de-mais, nl:regulateur-d-acidite, nl:eau-soupe-liquide, nl:sauce-de-soja, nl:sirop-de-mais, nl:sucre, nl:monosodique-l-glutamate, nl:sel, nl:extrait-de-varech, nl:extrait-de-bonito, nl:poisson, nl:extrait-d-anchois, nl:poisson, nl:maquereaux-seches, nl:poisson, nl:extrait-de-levure, nl:disodium-5-ribonucleotide, nl:carbonate-de-potassium, nl:carbonate-de-sodium, nl:pyrophosphate-de-sodium, nl:succinate-disodique, nl:flocons-deshydrates, nl:oignons-verts-seches, nl:pate-de-poisson-sechee, nl:poisson, nl:algues-sechees

    Some ingredients could not be recognized.

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    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.

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    : NOUILLES (Farine de blé (blé)), amidon de tapioca modifié (e1442), sel, huile de maïs, régulateur d'acidité (e270, e260, e325, e355), eau SOUPE LIQUIDE (sauce de soja), sirop de maïs, sucre, monosodique L-glutamate (e621), sel, extrait de varech, extrait de Bonito (poisson), extrait d'anchois (poisson), maquereaux séchés (poisson), extrait de levure, disodium 5'ribonucléotide (e635), carbonate de potassium (e501i), carbonate de sodium (e500i), pyrophosphate de sodium (e450iii), dextrine (e1400), succinate disodique, Flocons déshydratés (Oignons verts séchés), pâte de poisson séchée (poisson), algues séchées
    1. NOUILLES -> nl:nouilles - percent_min: 4.16666666666667 - percent_max: 100
      1. Farine de blé -> nl:farine-de-ble - percent_min: 4.16666666666667 - percent_max: 100
        1. blé -> nl:ble - percent_min: 4.16666666666667 - percent_max: 100
    2. amidon de tapioca modifié -> nl:amidon-de-tapioca-modifie - percent_min: 0 - percent_max: 50
      1. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. sel -> nl:sel - percent_min: 0 - percent_max: 33.3333333333333
    4. huile de maïs -> nl:huile-de-mais - percent_min: 0 - percent_max: 25
    5. régulateur d'acidité -> nl:regulateur-d-acidite - percent_min: 0 - percent_max: 20
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      4. e355 -> en:e355 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    6. eau SOUPE LIQUIDE -> nl:eau-soupe-liquide - percent_min: 0 - percent_max: 16.6666666666667
      1. sauce de soja -> nl:sauce-de-soja - percent_min: 0 - percent_max: 16.6666666666667
    7. sirop de maïs -> nl:sirop-de-mais - percent_min: 0 - percent_max: 14.2857142857143
    8. sucre -> nl:sucre - percent_min: 0 - percent_max: 12.5
    9. monosodique L-glutamate -> nl:monosodique-l-glutamate - percent_min: 0 - percent_max: 11.1111111111111
      1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. sel -> nl:sel - percent_min: 0 - percent_max: 10
    11. extrait de varech -> nl:extrait-de-varech - percent_min: 0 - percent_max: 9.09090909090909
    12. extrait de Bonito -> nl:extrait-de-bonito - percent_min: 0 - percent_max: 8.33333333333333
      1. poisson -> nl:poisson - percent_min: 0 - percent_max: 8.33333333333333
    13. extrait d'anchois -> nl:extrait-d-anchois - percent_min: 0 - percent_max: 7.69230769230769
      1. poisson -> nl:poisson - percent_min: 0 - percent_max: 7.69230769230769
    14. maquereaux séchés -> nl:maquereaux-seches - percent_min: 0 - percent_max: 7.14285714285714
      1. poisson -> nl:poisson - percent_min: 0 - percent_max: 7.14285714285714
    15. extrait de levure -> nl:extrait-de-levure - percent_min: 0 - percent_max: 6.66666666666667
    16. disodium 5'ribonucléotide -> nl:disodium-5-ribonucleotide - percent_min: 0 - percent_max: 6.25
      1. e635 -> en:e635 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
    17. carbonate de potassium -> nl:carbonate-de-potassium - percent_min: 0 - percent_max: 5.88235294117647
      1. e501i -> en:e501i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. carbonate de sodium -> nl:carbonate-de-sodium - percent_min: 0 - percent_max: 5.55555555555556
      1. e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. pyrophosphate de sodium -> nl:pyrophosphate-de-sodium - percent_min: 0 - percent_max: 5.26315789473684
      1. e450iii -> en:e450iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. dextrine -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      1. e1400 -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. succinate disodique -> nl:succinate-disodique - percent_min: 0 - percent_max: 4.76190476190476
    22. Flocons déshydratés -> nl:flocons-deshydrates - percent_min: 0 - percent_max: 4.54545454545455
      1. Oignons verts séchés -> nl:oignons-verts-seches - percent_min: 0 - percent_max: 4.54545454545455
    23. pâte de poisson séchée -> nl:pate-de-poisson-sechee - percent_min: 0 - percent_max: 4.34782608695652
      1. poisson -> nl:poisson - percent_min: 0 - percent_max: 4.34782608695652
    24. algues séchées -> nl:algues-sechees - percent_min: 0 - percent_max: 4.16666666666667

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (220g)     		Compared to: Udon
    Energy 276 kj
    (66 kcal)     		607 kj
    (145 kcal)     		-66%
    Fat 0.5 g 1.1 g -45%
    Saturated fat 0.1 g 0.22 g -41%
    Carbohydrates 14 g 30.8 g -65%
    Sugars 1.3 g 2.86 g +10%
    Fiber 0.8 g 1.76 g -59%
    Proteins 1.6 g 3.52 g -71%
    Salt 0.73 g 1.61 g -30%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 220g

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Product added on by tacinte
Last edit of product page on by pvs.
Product page also edited by beniben, bojackhorseman, chevalstar, driveoff, ecoscore-impact-estimator, inf, kiliweb, openfoodfacts-contributors, packbot, quechoisir, roboto-app, yoyo26, yuka.AulEZeygJtceDNzo1bkI4wq8LsXwM9sCGHgqog, yuka.CIJEPMaQReUwE8vt8dMV0wm-OdjNDNRWMmUVog, yuka.EJ4SG8enNvF7GMDswII_2BGHH-fFWOVhHS9cow, yuka.NbZDHMCrNuAQDMf02qMLhwnqLPfLDO4IImVcog, yuka.PLJLZvyQA-ETAcrMzZ8YwhyLHv_8IdtZF04pog, yuka.Uq9IG8yFAu4oA8jY1K8K5jjiBd7OPMBaJm4RoQ, yuka.YTc4dlRwUUZpTU1udC9BRTVDL0gyOXd2bDdMMmJEMnpEOU1KSWc9PQ, yuka.sY2b0xO6T85zoF3NwEKvlkkZXIePvgDpGBDgvxyG2uypH7bYfYkr4qbeIas, yuka.sY2b0xO6T85zoF3NwEKvlkpOWdXcrS7oBQ7hvRWqmY7SDL7FfOFPvtbGMqg.

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