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โรลหมูทงคัตสึ - 7เฟรช - 107 g

โรลหมูทงคัตสึ - 7เฟรช - 107 g

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Barcode: 8851351383807 (EAN / EAN-13)

Quantity: 107 g

Packaging: Tray

Brands: 7เฟรช, 7fresh, 7-11, Cp, ซีพี, Cpram

Categories: Meats and their products, Meals, Meals with meat, Pork meals

Countries where sold: Thailand

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    39 ingredients

    : ใส้หมูทงคัตสึ ขนมปังแซนวิช ส่วนซอสผสม (ซอสมัสตาร์ด, ซอสทงคัตสี, มายองเนส) 46.7 % 37.4% 11.2 % 2.8 % 1.9% เนย ซอสมะเขือเทศ วัตถุปรุงแต่งรสอาหาร : โมโนโซเดียมกลูตาเมต ไดโซเดียม 5-กัวในเลต, ไดโซเดียม 5-ไอโนซิเนต, ไดโซเดียม 5-ไรโบนิวคลิโอไตด์ สีธรรมชาติ : INS 1500 สีสังเคราะห์ : INS 1500 Scniulau:INS 202, INS 211, INS 280, INS 282 5anmadecos ns 2620), INS 265, INS 270, INS 300, INS 307C, INS 316, INS 330, INS 385 INS 405, INS 407a, INS 414, INS 415, INS 472e INS 475, INS 4810, INS 491, INS 510, INS 535 INS 575,INS 1442, INS 1450, INS 1520 ข้อมูลสำหรับผู้แพ้อาหาร : มีนม, ไข่, มัสตาร์ด, แป้งสาลี **้ และผลิตภัณฑ์จากถั่วเหลือง ** ไว้เกลือ ตโดoเสดีนไดโก
    Allergens: Eggs
    Traces: Eggs, Mustard

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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E1450 - Starch sodium octenyl succinate
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E414 - Acacia gum
    • Additive: E415 - Xanthan gum
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E491 - Sorbitan monostearate

    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


  • 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
  • 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
  • E265 - Dehydroacetic acid

    Dehydroacetic acid: Dehydroacetic acid is an organic compound which has several industrial applications. The compound is classified as a pyrone derivative. It presents as an odorless, colorless to white crystalline powder, almost insoluble in water and moderately soluble in most organic solvents.
    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
  • E280 - Propionic acid

    Propionic acid: Propionic acid -from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid- is a naturally occurring carboxylic acid with chemical formula CH3CH2CO2H. It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion CH3CH2CO2− as well as the salts and esters of propionic acid are known as propionates -or propanoates-.
    Source: Wikipedia
  • E307c - DL-Alpha-tocopherol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Source: Wikipedia
  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Source: Wikipedia
  • 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.

  • E405 - Propane-1‚2-diol alginate

    Propylene glycol alginate: Propylene glycol alginate -PGA- is an emulsifier, stabilizer, and thickener used in food products. It is a food additive with E number E405. Chemically, propylene glycol alginate is an ester of alginic acid, which is derived from kelp. Some of the carboxyl groups are esterified with propylene glycol, some are neutralized with an appropriate alkali, and some remain free.
    Source: Wikipedia
  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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
  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    Source: Wikipedia
  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia
  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan ingredients: Egg

    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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    Vegetarian status unknown

    Unrecognized ingredients: th:ใส้หมูทงคัตสึ-ขนมปังแซนวิช-ส่วนซอสผสม, th:ซอสมัสตาร์ด, th:ซอสทงคัตสี, th:เนย-ซอสมะเขือเทศ-วัตถุปรุงแต่งรสอาหาร, th:โมโนโซเดียมกลูตาเมต-ไดโซเดียม-5-กัวในเลต, th:ไดโซเดียม-5-ไอโนซิเนต, th:ไดโซเดียม-5-ไรโบนิวคลิโอไตด์-สีธรรมชาติ, th:e1500-สีสังเคราะห์, th:e1500-scniulau, th:e282-5anmadecos-ns-2620, th:e4810, th:e1520-ข้อมูลสำหรับผู้แพ้อาหาร, th:มีนม, Mustard, th:แป้งสาลี-้-และผลิตภัณฑ์จากถั่วเหลือง-ไว้เกลือ-ตโดoเสดีนไดโก

    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!

    : ใส้หมูทงคัตสึ ขนมปังแซนวิช ส่วนซอสผสม (ซอสมัสตาร์ด, ซอสทงคัตสี, มายองเนส), เนย ซอสมะเขือเทศ วัตถุปรุงแต่งรสอาหาร 1.9% (โมโนโซเดียมกลูตาเมต ไดโซเดียม 5-กัวในเลต), ไดโซเดียม 5-ไอโนซิเนต, ไดโซเดียม 5-ไรโบนิวคลิโอไตด์ สีธรรมชาติ (e1500 สีสังเคราะห์), e1500 Scniulau (e202), e211, e280, e282 5anmadecos ns 2620, e265, e270, e300, e307C, e316, e330, e385, e405, e407a, e414, e415, e472e, e475, e4810, e491, e510, e535, e575, e1442, e1450, e1520 ข้อมูลสำหรับผู้แพ้อาหาร (มีนม), ไข่, มัสตาร์ด, แป้งสาลี **้ และผลิตภัณฑ์จากถั่วเหลือง ** ไว้เกลือ ตโดoเสดีนไดโก
    1. ใส้หมูทงคัตสึ ขนมปังแซนวิช ส่วนซอสผสม -> th:ใส้หมูทงคัตสึ-ขนมปังแซนวิช-ส่วนซอสผสม - percent_min: 41.1 - percent_max: 98.1
      1. ซอสมัสตาร์ด -> th:ซอสมัสตาร์ด - percent_min: 13.7 - percent_max: 98.1
      2. ซอสทงคัตสี -> th:ซอสทงคัตสี - percent_min: 0 - percent_max: 49.05
      3. มายองเนส -> en:mayonnaise - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 32.7
    2. เนย ซอสมะเขือเทศ วัตถุปรุงแต่งรสอาหาร -> th:เนย-ซอสมะเขือเทศ-วัตถุปรุงแต่งรสอาหาร - percent_min: 1.9 - percent: 1.9 - percent_max: 1.9
      1. โมโนโซเดียมกลูตาเมต ไดโซเดียม 5-กัวในเลต -> th:โมโนโซเดียมกลูตาเมต-ไดโซเดียม-5-กัวในเลต - percent_min: 1.9 - percent_max: 1.9
    3. ไดโซเดียม 5-ไอโนซิเนต -> th:ไดโซเดียม-5-ไอโนซิเนต - percent_min: 0 - percent_max: 1.9
    4. ไดโซเดียม 5-ไรโบนิวคลิโอไตด์ สีธรรมชาติ -> th:ไดโซเดียม-5-ไรโบนิวคลิโอไตด์-สีธรรมชาติ - percent_min: 0 - percent_max: 1.9
      1. e1500 สีสังเคราะห์ -> th:e1500-สีสังเคราะห์ - percent_min: 0 - percent_max: 1.9
    5. e1500 Scniulau -> th:e1500-scniulau - percent_min: 0 - percent_max: 1.9
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    6. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    7. e280 -> en:e280 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    8. e282 5anmadecos ns 2620 -> th:e282-5anmadecos-ns-2620 - percent_min: 0 - percent_max: 1.9
    9. e265 -> en:e265 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    10. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    11. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    12. e307C -> en:e307c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    13. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    14. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    15. e385 -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    16. e405 -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    17. e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    18. e414 -> en:e414 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    19. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    20. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.9
    21. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9
    22. e4810 -> th:e4810 - percent_min: 0 - percent_max: 1.9
    23. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.9
    24. e510 -> en:e510 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    25. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    26. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    27. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    28. e1450 -> en:e1450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    29. e1520 ข้อมูลสำหรับผู้แพ้อาหาร -> th:e1520-ข้อมูลสำหรับผู้แพ้อาหาร - percent_min: 0 - percent_max: 1.9
      1. มีนม -> th:มีนม - percent_min: 0 - percent_max: 1.9
    30. ไข่ -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.9
    31. มัสตาร์ด -> en:mustard - percent_min: 0 - percent_max: 1.9
    32. แป้งสาลี **้ และผลิตภัณฑ์จากถั่วเหลือง ** ไว้เกลือ ตโดoเสดีนไดโก -> th:แป้งสาลี-้-และผลิตภัณฑ์จากถั่วเหลือง-ไว้เกลือ-ตโดoเสดีนไดโก - percent_min: 0 - percent_max: 1.9


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    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: 1

    • Proteins: 5 / 5 (value: 11.2, rounded value: 11.2)
    • Fiber: 1 / 5 (value: 1.87, rounded value: 1.87)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 3 / 10 (value: 1170, rounded value: 1170)
    • Sugars: 1 / 10 (value: 6.54, rounded value: 6.54)
    • Saturated fat: 4 / 10 (value: 4.67, rounded value: 4.7)
    • Sodium: 6 / 10 (value: 598, rounded value: 598)

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

    Nutritional score: (14 - 1)


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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (107g)
    Compared to: Pork meals
    Energy 1,170 kj
    (280 kcal)
    1,255 kj
    (300 kcal)
    Fat 13.1 g 14 g +46%
    Saturated fat 4.67 g 5 g +54%
    Carbohydrates 29 g 31 g +80%
    Sugars 6.54 g 7 g +224%
    Fiber 1.87 g 2 g +12%
    Proteins 11.2 g 12 g +24%
    Salt 1.5 g 1.6 g +24%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 107g




Data sources

Product added on by bank-pc
Last edit of product page on by packbot.
Product page also edited by openfoodfacts-contributors.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.