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สลัดปูอัดยำสาหร่าย - อีซี่โก - 130 g

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สลัดปูอัดยำสาหร่าย - อีซี่โก - 130 g

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Barcode: 8851351384323 (EAN / EAN-13)

Quantity: 130 g

Packaging: Box

Brands: อีซี่โก, Ezygo, 7-11, CP, CPRam

Countries where sold: Thailand

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Health

Ingredients

  • icon

    42 ingredients

    : น้ำสลัดซีอิ๊วสไตล์ญี่ปุ่น 23,00%, ปูอัด 22.00%, ผักกาดแก้ว 19.00%, กรีนโอ๊ค 15.00%, ยำสาหร่าย 11,00%, วากาเมะ 9,00%, ไข่กุ้ง (ไข่ปลาแคปลิน) 1.00% วัตถุปรุงแต่งรสอาหาร : โมโนโซเดียมกลูตาเมต ไดโซเดียม 5'-ไรโบนิวคลีโอไทด์ สีสังเคราะห์ (INS102, INS 110, INS 120, INS 129, INS 133, INS 160c) วัตถุเจือปนอาหาร (INS 220, INS 260, INS 270, INS 296, INS 327, INS 330, INS 412, INS 415, INS 422, INS 433, INS 450 (iii), INS 451 (0), INS 452 (1), INS 475, INS 509, INS 1414, INS 1442, INS 1520) - ข้อมูลสําหรับผู้แพ้อาหาร : มีปลา, สัตว์น้ำที่มี เปลือกแข็ง, งา, Wheat gluten, ไข่ และถั่วเหลือง
    Allergens: None, Sesame seeds
    Traces: Eggs, Sesame seeds

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E110 - Sunset yellow FCF
    • Additive: E120 - Cochineal
    • Additive: E129 - Allura red
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1414 - Acetylated distarch phosphate
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E327 - Calcium lactate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E422 - Glycerol
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E475 - Polyglycerol esters of fatty acids

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E110 - Sunset yellow FCF

    Sunset Yellow FCF: Sunset Yellow FCF -also known as Orange Yellow S, or C.I. 15985- is a petroleum-derived orange azo dye with a pH dependent maximum absorption at about 480 nm at pH 1 and 443 nm at pH 13 with a shoulder at 500 nm. When added to foods sold in the US it is known as FD&C Yellow 6; when sold in Europe, it is denoted by E Number E110.
    Source: Wikipedia

  • 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

  • E129 - Allura red

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

  • E133 - Brilliant blue FCF

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

  • 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

  • E220 - Sulphur dioxide

    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    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

  • E296 - Malic acid

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

  • E327 - Calcium lactate

    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E422 - Glycerol

    Glycerol: Glycerol -; also called glycerine or glycerin; see spelling differences- is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in all lipids known as triglycerides. It is widely used in the food industry as a sweetener and humectant and in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic 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.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • E509 - Calcium chloride

    Calcium chloride: Calcium chloride is an inorganic compound, a salt with the chemical formula CaCl2. It is a colorless crystalline solid at room temperature, highly soluble in water. Calcium chloride is commonly encountered as a hydrated solid with generic formula CaCl2-H2O-x, where x = 0, 1, 2, 4, and 6. These compounds are mainly used for de-icing and dust control. Because the anhydrous salt is hygroscopic, it is used as a desiccant.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: E120

    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

    Non-vegetarian

    Non-vegetarian ingredients: E120

    Some ingredients could not be recognized.

    We need your help!

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

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

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

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

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

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

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

    : น้ำสลัดซีอิ๊วสไตล์ญี่ปุ่น 23%, ปูอัด 22%, ผักกาดแก้ว 19%, กรีนโอ๊ค 15%, ยำสาหร่าย 11%, วากาเมะ 9%, ไข่กุ้ง (ไข่ปลาแคปลิน), วัตถุปรุงแต่งรสอาหาร 1% (โมโนโซเดียมกลูตาเมต ไดโซเดียม 5'-ไรโบนิวคลีโอไทด์ สีสังเคราะห์, e102), e110, e120, e129, e133, e160c) วัตถุเจือปนอาหาร (e220, e260, e270, e296, e327, e330, e412, e415, e422, e433, e450iii, e451 (0), e452 (1), e475, e509, e1414, e1442, e1520), ข้อมูลสําหรับผู้แพ้อาหาร (มีปลา), สัตว์น้ำที่มี เปลือกแข็ง, งา, Wheat gluten, ไข่ และถั่วเหลือง
    1. น้ำสลัดซีอิ๊วสไตล์ญี่ปุ่น -> th:น้ำสลัดซีอิ๊วสไตล์ญี่ปุ่น - percent: 23
    2. ปูอัด -> th:ปูอัด - percent: 22
    3. ผักกาดแก้ว -> th:ผักกาดแก้ว - percent: 19
    4. กรีนโอ๊ค -> th:กรีนโอ๊ค - percent: 15
    5. ยำสาหร่าย -> th:ยำสาหร่าย - percent: 11
    6. วากาเมะ -> th:วากาเมะ - percent: 9
    7. ไข่กุ้ง -> th:ไข่กุ้ง
      1. ไข่ปลาแคปลิน -> th:ไข่ปลาแคปลิน
    8. วัตถุปรุงแต่งรสอาหาร -> th:วัตถุปรุงแต่งรสอาหาร - percent: 1
      1. โมโนโซเดียมกลูตาเมต ไดโซเดียม 5'-ไรโบนิวคลีโอไทด์ สีสังเคราะห์ -> th:โมโนโซเดียมกลูตาเมต-ไดโซเดียม-5-ไรโบนิวคลีโอไทด์-สีสังเคราะห์
      2. e102 -> en:e102 - vegan: yes - vegetarian: yes
    9. e110 -> en:e110 - vegan: yes - vegetarian: yes
    10. e120 -> en:e120 - vegan: no - vegetarian: no
    11. e129 -> en:e129 - vegan: yes - vegetarian: yes
    12. e133 -> en:e133 - vegan: yes - vegetarian: yes
    13. e160c) วัตถุเจือปนอาหาร -> th:e160c-วัตถุเจือปนอาหาร
      1. e220 -> en:e220 - vegan: yes - vegetarian: yes
      2. e260 -> en:e260 - vegan: yes - vegetarian: yes
      3. e270 -> en:e270 - vegan: yes - vegetarian: yes
      4. e296 -> en:e296 - vegan: yes - vegetarian: yes
      5. e327 -> en:e327 - vegan: yes - vegetarian: yes
      6. e330 -> en:e330 - vegan: yes - vegetarian: yes
      7. e412 -> en:e412 - vegan: yes - vegetarian: yes
      8. e415 -> en:e415 - vegan: yes - vegetarian: yes
      9. e422 -> en:e422 - vegan: maybe - vegetarian: maybe
      10. e433 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      11. e450iii -> en:e450iii - vegan: yes - vegetarian: yes
      12. e451 -> en:e451 - vegan: yes - vegetarian: yes
        1. 0 -> th:0
      13. e452 -> en:e452 - vegan: yes - vegetarian: yes
        1. 1 -> th:1
      14. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
      15. e509 -> en:e509 - vegan: yes - vegetarian: yes
      16. e1414 -> en:e1414 - vegan: yes - vegetarian: yes
      17. e1442 -> en:e1442 - vegan: yes - vegetarian: yes
      18. e1520 -> en:e490 - vegan: yes - vegetarian: yes
    14. ข้อมูลสําหรับผู้แพ้อาหาร -> th:ข้อมูลสําหรับผู้แพ้อาหาร
      1. มีปลา -> th:มีปลา
    15. สัตว์น้ำที่มี เปลือกแข็ง -> th:สัตว์น้ำที่มี-เปลือกแข็ง
    16. งา -> en:sesame - vegan: yes - vegetarian: yes - ciqual_food_code: 15010
    17. Wheat gluten -> th:wheat-gluten
    18. ไข่ และถั่วเหลือง -> th:ไข่-และถั่วเหลือง

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (130 g)
    Energy 290 kj
    (69 kcal)     		377 kj
    (90 kcal)
    Fat 1.54 g 2 g
    Saturated fat 0 g 0 g
    Carbohydrates 12.3 g 16 g
    Sugars 8.46 g 11 g
    Fiber 0.769 g 1 g
    Proteins 2.31 g 3 g
    Salt 1.58 g 2.05 g
    Vitamin A 46.2 µg 60 µg (4 % DV)
    Vitamin B1 (Thiamin) 0.074 mg 0.096 mg (8 % DV)
    Vitamin B2 (Riboflavin) 0 mg 0 mg (0 % DV)
    Calcium 30.8 mg 40 mg (4 % DV)
    Iron 0.277 mg 0.36 mg (2 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 130 g

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