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แซนด์วิชสลัดไข่ - Ezy Taste - 80 g

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แซนด์วิชสลัดไข่ - Ezy Taste - 80 g

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Barcode: 8851351680814 (EAN / EAN-13)

Quantity: 80 g

Brands: Ezy Taste, อีซี่เทส

Categories: Sandwiches

Stores: 7-eleven

Countries where sold: Thailand

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Health

Ingredients

  • icon

    77 ingredients

    Thai: ส่วนประกอบที่สำคัญ (Ingredients) นมปังแซนด์วิช (Sandwich Bread) 57.70%, ไส้หวัด ไข่ไก่, มายองเนส, ครีมเทียบกับหวาน มัสตาร์ด, พริกไทย, เกลือเสริมไอโอดีน) (Egg Salad Filling (Egg, Mayonnaise, Sweetened Condensed Creamer, Mustard, Pepper, Salt)) 34.60%, เนยผสม (Butter Blends) 7.70%, ใช้วัตถุกันเสีย (Preservative Added) (INS 202, INS 211, INS 282), สีธรรมชาติ (Natural Color Added) (INS 150c, INS 160a)), สีสังเคราะห์(Artificial Color Added) (INS 102, INS 110, INS 124), แต่งกลิ่นธรรมชาติ (Natural Flavor Added), แต่งกลิ่นเลียนธรรมชาติ (Nature Identical Flavor Added), วัตถุปรุงแต่งรสอาหาร (Flavor Enhancer) (มอโนโซเดียมแอล กลูตาเมต, ไดโซเดียม 5-ทั่วใบเลต, ไดโซเดียม 5 ไรโบนิวคลีโอไทด์, ไดโซเดียม 5 ไอโนซิเนต), วัตถุเจือปนอาหาร(Food Additives) (INS 1700), INS 262(1), INS 270, INS 297, INS 300, INS 307b, INS 322(1), INS 330, INS 332(1), INS 341 (0), INS 341 (ii), INS 365, INS 385, INS 401, INS 475, INS 407a, INS 415, INS 471,INS 472e, INS 475, INS 481 (1), INS 516, INS 640, INS 1100(1), INS 1100(ii), INS 1400, INS 1442)
    Allergens: Crustaceans, Eggs, Fish, Gluten, Milk, Nuts, Peanuts, Soybeans
    Traces: Eggs, Mustard

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: E124 - Ponceau 4r
    • Additive: E1400 - Dextrin
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E150c - Ammonia caramel
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Additive: E640 - Glycine and its sodium salt

    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

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • 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

  • 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

  • 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

  • E262 - Sodium acetates

    Sodium acetate: Sodium acetate, CH3COONa, also abbreviated NaOAc, is the sodium salt of acetic acid. This colorless deliquescent salt has a wide range of uses.
    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

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E307b - Concentrated 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

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E332 - Potassium citrates

    Potassium citrate: Potassium citrate -also known as tripotassium citrate- is a potassium salt of citric acid with the molecular formula K3C6H5O7. It is a white, hygroscopic crystalline powder. It is odorless with a saline taste. It contains 38.28% potassium by mass. In the monohydrate form it is highly hygroscopic and deliquescent. As a food additive, potassium citrate is used to regulate acidity and is known as E number E332. Medicinally, it may be used to control kidney stones derived from either uric acid or cystine.
    Source: Wikipedia

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341ii - Dicalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    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

  • 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.

  • 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.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

  • E516 - Calcium sulphate

    Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
    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.
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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!

    th: ส่วนประกอบที่สำคัญ (Ingredients), นมปังแซนด์วิช 57.7% (Sandwich Bread), ไส้หวัด ไข่ไก่, มายองเนส, ครีมเทียบกับหวาน มัสตาร์ด, พริกไทย, เกลือเสริมไอโอดีน 34.6% (Egg Salad Filling (Egg, Mayonnaise, Sweetened Condensed Creamer, Mustard, Pepper, Salt)), เนยผสม 7.7% (Butter Blends), ใช้วัตถุกันเสีย (Preservative Added, e202, e211, e282), สีธรรมชาติ (Natural Color Added, e150c, e160a), สีสังเคราะห์ (Artificial Color Added, e102, e110, e124), แต่งกลิ่นธรรมชาติ (Natural Flavor Added), แต่งกลิ่นเลียนธรรมชาติ (Nature Identical Flavor Added), วัตถุปรุงแต่งรสอาหาร (Flavor Enhancer, มอโนโซเดียมแอล กลูตาเมต, ไดโซเดียม 5-ทั่วใบเลต, ไดโซเดียม 5 ไรโบนิวคลีโอไทด์, ไดโซเดียม 5 ไอโนซิเนต), วัตถุเจือปนอาหาร (Food Additives, e1700), e262 (1), e270, e297, e300, e307b, e322 (1), e330, e332 (1), e341 (0), e341ii, e365, e385, e401, e475, e407a, e415, e471, e472e, e475, e481 (1), e516, e640, e1100 (1), e1100ii, e1400, e1442
    1. ส่วนประกอบที่สำคัญ -> th:ส่วนประกอบที่สำคัญ
      1. Ingredients -> th:ingredients
    2. นมปังแซนด์วิช -> th:นมปังแซนด์วิช - percent: 57.7
      1. Sandwich Bread -> th:sandwich-bread
    3. ไส้หวัด ไข่ไก่ -> th:ไส้หวัด-ไข่ไก่
    4. มายองเนส -> en:mayonnaise - vegan: maybe - vegetarian: maybe - ciqual_food_code: 11054
    5. ครีมเทียบกับหวาน มัสตาร์ด -> th:ครีมเทียบกับหวาน-มัสตาร์ด
    6. พริกไทย -> th:พริกไทย
    7. เกลือเสริมไอโอดีน -> en:iodised-salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent: 34.6
      1. Egg Salad Filling -> th:egg-salad-filling
        1. Egg -> th:egg
        2. Mayonnaise -> th:mayonnaise
        3. Sweetened Condensed Creamer -> th:sweetened-condensed-creamer
        4. Mustard -> th:mustard
        5. Pepper -> th:pepper
        6. Salt -> th:salt
    8. เนยผสม -> th:เนยผสม - percent: 7.7
      1. Butter Blends -> th:butter-blends
    9. ใช้วัตถุกันเสีย -> th:ใช้วัตถุกันเสีย
      1. Preservative Added -> th:preservative-added
      2. e202 -> en:e202 - vegan: yes - vegetarian: yes
      3. e211 -> en:e211 - vegan: yes - vegetarian: yes
      4. e282 -> en:e282 - vegan: yes - vegetarian: yes
    10. สีธรรมชาติ -> th:สีธรรมชาติ
      1. Natural Color Added -> th:natural-color-added
      2. e150c -> en:e150a - vegan: yes - vegetarian: yes
      3. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    11. สีสังเคราะห์ -> th:สีสังเคราะห์
      1. Artificial Color Added -> th:artificial-color-added
      2. e102 -> en:e102 - vegan: yes - vegetarian: yes
      3. e110 -> en:e110 - vegan: yes - vegetarian: yes
      4. e124 -> en:e120 - vegan: no - vegetarian: no
    12. แต่งกลิ่นธรรมชาติ -> th:แต่งกลิ่นธรรมชาติ
      1. Natural Flavor Added -> th:natural-flavor-added
    13. แต่งกลิ่นเลียนธรรมชาติ -> th:แต่งกลิ่นเลียนธรรมชาติ
      1. Nature Identical Flavor Added -> th:nature-identical-flavor-added
    14. วัตถุปรุงแต่งรสอาหาร -> th:วัตถุปรุงแต่งรสอาหาร
      1. Flavor Enhancer -> th:flavor-enhancer
      2. มอโนโซเดียมแอล กลูตาเมต -> th:มอโนโซเดียมแอล-กลูตาเมต
      3. ไดโซเดียม 5-ทั่วใบเลต -> th:ไดโซเดียม-5-ทั่วใบเลต
      4. ไดโซเดียม 5 ไรโบนิวคลีโอไทด์ -> th:ไดโซเดียม-5-ไรโบนิวคลีโอไทด์
      5. ไดโซเดียม 5 ไอโนซิเนต -> th:ไดโซเดียม-5-ไอโนซิเนต
    15. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร
      1. Food Additives -> th:food-additives
      2. e1700 -> th:e1700
    16. e262 -> en:e262 - vegan: yes - vegetarian: yes
      1. 1 -> th:1
    17. e270 -> en:e270 - vegan: yes - vegetarian: yes
    18. e297 -> en:e297 - vegan: yes - vegetarian: yes
    19. e300 -> en:e300 - vegan: yes - vegetarian: yes
    20. e307b -> en:e307b - vegan: yes - vegetarian: yes
    21. e322 -> en:e322 - vegan: maybe - vegetarian: maybe
      1. 1 -> th:1
    22. e330 -> en:e330 - vegan: yes - vegetarian: yes
    23. e332 -> en:e332 - vegan: yes - vegetarian: yes
      1. 1 -> th:1
    24. e341 -> en:e341 - vegan: yes - vegetarian: yes
      1. 0 -> th:0
    25. e341ii -> en:e341ii - vegan: yes - vegetarian: yes
    26. e365 -> en:e365 - vegan: yes - vegetarian: yes
    27. e385 -> en:e385 - vegan: yes - vegetarian: yes
    28. e401 -> en:e401 - vegan: yes - vegetarian: yes
    29. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
    30. e407a -> en:e407a - vegan: yes - vegetarian: yes
    31. e415 -> en:e415 - vegan: yes - vegetarian: yes
    32. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    33. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    34. e475 -> en:e475 - vegan: maybe - vegetarian: maybe
    35. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
      1. 1 -> th:1
    36. e516 -> en:e516 - vegan: yes - vegetarian: yes
    37. e640 -> en:e640 - vegan: maybe - vegetarian: maybe
    38. e1100 -> en:e1100 - vegan: yes - vegetarian: yes
      1. 1 -> th:1
    39. e1100ii -> th:e1100ii
    40. e1400 -> en:e1400 - vegan: yes - vegetarian: yes
    41. e1442 -> en:e1442 - vegan: yes - vegetarian: yes

Nutrition

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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: 2

    • Proteins: 5 / 5 (value: 8.75, rounded value: 8.75)
    • Fiber: 2 / 5 (value: 2.5, rounded value: 2.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 13

    • Energy: 3 / 10 (value: 1200, rounded value: 1200)
    • Sugars: 0 / 10 (value: 3.75, rounded value: 3.75)
    • Saturated fat: 6 / 10 (value: 6.25, rounded value: 6.3)
    • Sodium: 4 / 10 (value: 375, rounded value: 375)

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

    Nutritional score: (13 - 2)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (80 g)     		Compared to: Sandwiches
    Energy 1,200 kj
    (288 kcal)     		962 kj
    (230 kcal)     		+21%
    Fat 16.2 g 13 g +54%
    Saturated fat 6.25 g 5 g +101%
    Cholesterol 68.8 mg 55 mg +132%
    Carbohydrates 27.5 g 22 g +18%
    Sugars 3.75 g 3 g +37%
    Fiber 2.5 g 2 g +24%
    Proteins 8.75 g 7 g -20%
    Salt 0.938 g 0.75 g -28%
    Vitamin A 112 µg 90 µg (6 % DV) -19%
    Vitamin B1 (Thiamin) 0.09 mg 0.072 mg (6 % DV) -100%
    Vitamin B2 (Riboflavin) 0.17 mg 0.136 mg (8 % DV) +85%
    Calcium 75 mg 60 mg (6 % DV) -16%
    Iron 0.9 mg 0.72 mg (4 % DV) -42%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 80 g

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Product added on by bank-pc
Last edit of product page on by mosssck.
Product page also edited by roboto-app.

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