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7-Eleven – 60 g

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Barcode:
8851351903456(EAN / EAN-13)

Quantity: 60 g

Brands: 7-Eleven, เลอแปง

Categories: Snacks

Countries where sold: Thailand

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    Lower 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
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

    icon

    Negative points: 13/55

    • icon

      Energy

      3/10 points (1180kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

    • icon

      Sugar

      4/15 points (16.7g)

      A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.

    • icon

      Salt

      2/20 points (0.48g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

    icon

    Positive points: 0/10

    • icon

      Fiber

      0/5 points (1.67g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️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.

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

      Nutritional score: 13 (13 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (60 g)     		Compared to: Snacks
    Energy 1,180 kj
    (283 kcal)     		711 kj
    (170 kcal)     		-36%
    Fat 8.33 g 5 g -58%
    Saturated fat 4.17 g 2.5 g -46%
    Carbohydrates 45 g 27 g -20%
    Sugars 16.7 g 10 g -41%
    Fiber 1.67 g 1 g -54%
    Proteins 8.33 g 5 g +29%
    Salt 0.479 g 0.288 g -19%
    Vitamin A 0 µg 0 µg (0 % DV) -100%
    Vitamin B1 (Thiamin) 0 mg 0 mg (0 % DV) -100%
    Vitamin B2 (Riboflavin) 0.057 mg 0.034 mg (2 % DV) -86%
    Calcium 86.7 mg 52 mg (4 % DV) +50%
    Iron 0.6 mg 0.36 mg (2 % DV) -71%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 60 g

Ingredients

  • icon

    40 ingredients

    Thai: ไส้เผือกอัลมอนด์ 42.1%, แป้งสาลี 28.7%, น้ำตาล 5.7%, ไข่ไก่ 2.3%, เนยผสม 1.7%, ไขมันพืช 0.9%, นมผง 0.9%, เดกซ์โตรส 0.9%, ทรีฮาโลส 0.5%, ยีสต์ 0.5%, วีทกลูเต็น 0.5%, เกลือเสริมไอโอดีน 0.3%, ใช้วัตถุกันเสีย (INS 202, INS 211, INS 282), เจือสีธรรมชาติ (INS 160a(ii)), เจือสีสังเคราะห์ (INS 122, INS 133), แต่งกลิ่นสังเคราะห์, แต่งกลิ่นเลียนธรรมชาติ, วัตถุปรุงแต่งรสอาหาร (ไกลซีน), วัตถุเจือปนอาหาร (INS 262(i), INS 297, INS 300 INS 322(i), INS 340(ii), INS 405, INS 471, INS 481(i), INS 491, INS 551, INS 1404, INS 1442, INS 1518, INS 1520)
    Allergens: Gluten
    Traces: Eggs, Gluten, Milk

    • Ingredient information

      • ไส้เผือกอัลมอนด์: 42.1%

      • Wheat flour: 28.7%

      • Sugar: 5.7%

      • ไข่ไก่: 2.3%

      • เนยผสม: 1.7%

      • ไขมันพืช: 0.9%

      • นมผง: 0.9%

      • เดกซ์โตรส: 0.9%

      • ทรีฮาโลส: 0.5%

      • Yeast: 0.5%

      • วีทกลูเต็น: 0.5%

      • Iodised salt: 0.3%

      • ใช้วัตถุกันเสีย: 7.5% (estimate)

      • — E202: 3.7% (estimate)

      • — E211: < 2% (estimate)

      • — E282: < 2% (estimate)

      • เจือสีธรรมชาติ: 3.8% (estimate)

      • — E160aii: 3.8% (estimate)

      • เจือสีสังเคราะห์: < 2% (estimate)

      • — E122: < 2% (estimate)

      • — E133: < 2% (estimate)

      • แต่งกลิ่นสังเคราะห์: < 2% (estimate)

      • แต่งกลิ่นเลียนธรรมชาติ: < 2% (estimate)

      • วัตถุปรุงแต่งรสอาหาร: < 2% (estimate)

      • — ไกลซีน: < 2% (estimate)

      • วัตถุเจือปนอาหาร: < 2% (estimate)

      • — E262i: < 2% (estimate)

      • — E297: < 2% (estimate)

      • — E300: < 2% (estimate)

      • — E322i: < 2% (estimate)

      • — E340ii: < 2% (estimate)

      • — E405: < 2% (estimate)

      • — E471: < 2% (estimate)

      • — e481i: < 2% (estimate)

      • — E491: < 2% (estimate)

      • — E551: < 2% (estimate)

      • — E1404: < 2% (estimate)

      • — E1442: < 2% (estimate)

      • — E1518: < 2% (estimate)

      • — E490: < 2% (estimate)

Food processing

Additives

  • E122 - Azorubine

    Azorubine: Azorubine is an azo dye produced as a disodium salt. In its dry form, the product appears red to maroon. It is mainly used in foods which are heat-treated after fermentation. It has E number E122.
    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

  • E1404 - Oxidised starch

  • 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

  • E1518 - Glyceryl triacetate

    Triacetin: The triglyceride 1‚2,3-triacetoxypropane is more generally known as triacetin and glycerin triacetate. It is the triester of glycerol and acetylating agents, such as acetic acid and acetic anhydride. It is a colorless, viscous and odorless liquid with a high boiling point. Triacetin was first prepared in 1854 by the French chemist Marcellin Berthelot.
    Source: Wikipedia

  • E1520 - Propylene Glycol

  • 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

  • E160aii - Plant carotenes

  • 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

  • E262i - Sodium acetate

    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

  • 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

  • E300 - Ascorbic acid

  • 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.

  • E322i - Lecithin

    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.

  • E340 - Potassium phosphates

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • E340ii - Dipotassium phosphate

    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia

  • 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

  • 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.

  • 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

  • E551 - Silicon dioxide

    Silicon dioxide: Silicon dioxide, also known as silica, silicic acid or silicic acid anydride is an oxide of silicon with the chemical formula SiO2, most commonly found in nature as quartz and in various living organisms. In many parts of the world, silica is the major constituent of sand. Silica is one of the most complex and most abundant families of materials, existing as a compound of several minerals and as synthetic product. Notable examples include fused quartz, fumed silica, silica gel, and aerogels. It is used in structural materials, microelectronics -as an electrical insulator-, and as components in the food and pharmaceutical industries. Inhaling finely divided crystalline silica is toxic and can lead to severe inflammation of the lung tissue, silicosis, bronchitis, lung cancer, and systemic autoimmune diseases, such as lupus and rheumatoid arthritis. Uptake of amorphous silicon dioxide, in high doses, leads to non-permanent short-term inflammation, where all effects heal.
    Source: Wikipedia

Ingredients analysis

  • icon

    Vegan status unknown

    Unrecognized ingredients: th:ไส้เผือกอัลมอนด์, th:ไข่ไก่, th:เนยผสม, th:ไขมันพืช, th:นมผง, th:เดกซ์โตรส, th:ทรีฮาโลส, th:วีทกลูเต็น, th:ใช้วัตถุกันเสีย, th:เจือสีธรรมชาติ, th:เจือสีสังเคราะห์, th:แต่งกลิ่นสังเคราะห์, th:แต่งกลิ่นเลียนธรรมชาติ, th:วัตถุปรุงแต่งรสอาหาร, th:ไกลซีน, th:วัตถุเจือปนอาหาร, th:e481i

    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: th:ไส้เผือกอัลมอนด์, th:ไข่ไก่, th:เนยผสม, th:ไขมันพืช, th:นมผง, th:เดกซ์โตรส, th:ทรีฮาโลส, th:วีทกลูเต็น, th:ใช้วัตถุกันเสีย, th:เจือสีธรรมชาติ, th:เจือสีสังเคราะห์, th:แต่งกลิ่นสังเคราะห์, th:แต่งกลิ่นเลียนธรรมชาติ, th:วัตถุปรุงแต่งรสอาหาร, th:ไกลซีน, th:วัตถุเจือปนอาหาร, th:e481i

    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!

    th: ไส้เผือกอัลมอนด์ 42.1%, แป้งสาลี 28.7%, น้ำตาล 5.7%, ไข่ไก่ 2.3%, เนยผสม 1.7%, ไขมันพืช 0.9%, นมผง 0.9%, เดกซ์โตรส 0.9%, ทรีฮาโลส 0.5%, ยีสต์ 0.5%, วีทกลูเต็น 0.5%, เกลือเสริมไอโอดีน 0.3%, ใช้วัตถุกันเสีย (e202, e211, e282), เจือสีธรรมชาติ (e160aii), เจือสีสังเคราะห์ (e122, e133), แต่งกลิ่นสังเคราะห์, แต่งกลิ่นเลียนธรรมชาติ, วัตถุปรุงแต่งรสอาหาร (ไกลซีน), วัตถุเจือปนอาหาร (e262i, e297, e300, e322i, e340ii, e405, e471, e481i, e491, e551, e1404, e1442, e1518, e1520)
    1. ไส้เผือกอัลมอนด์ -> th:ไส้เผือกอัลมอนด์ – percent: 42.1
    2. แป้งสาลี -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent: 28.7
    3. น้ำตาล -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent: 5.7
    4. ไข่ไก่ -> th:ไข่ไก่ – percent: 2.3
    5. เนยผสม -> th:เนยผสม – percent: 1.7
    6. ไขมันพืช -> th:ไขมันพืช – percent: 0.9
    7. นมผง -> th:นมผง – percent: 0.9
    8. เดกซ์โตรส -> th:เดกซ์โตรส – percent: 0.9
    9. ทรีฮาโลส -> th:ทรีฮาโลส – percent: 0.5
    10. ยีสต์ -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent: 0.5
    11. วีทกลูเต็น -> th:วีทกลูเต็น – percent: 0.5
    12. เกลือเสริมไอโอดีน -> en:iodised-salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent: 0.3
    13. ใช้วัตถุกันเสีย -> th:ใช้วัตถุกันเสีย
      1. e202 -> en:e202 – vegan: yes – vegetarian: yes
      2. e211 -> en:e211 – vegan: yes – vegetarian: yes
      3. e282 -> en:e282 – vegan: yes – vegetarian: yes
    14. เจือสีธรรมชาติ -> th:เจือสีธรรมชาติ
      1. e160aii -> en:e160aii – vegan: yes – vegetarian: yes – from_palm_oil: maybe
    15. เจือสีสังเคราะห์ -> th:เจือสีสังเคราะห์
      1. e122 -> en:e122 – vegan: yes – vegetarian: yes
      2. e133 -> en:e133 – vegan: yes – vegetarian: yes
    16. แต่งกลิ่นสังเคราะห์ -> th:แต่งกลิ่นสังเคราะห์
    17. แต่งกลิ่นเลียนธรรมชาติ -> th:แต่งกลิ่นเลียนธรรมชาติ
    18. วัตถุปรุงแต่งรสอาหาร -> th:วัตถุปรุงแต่งรสอาหาร
      1. ไกลซีน -> th:ไกลซีน
    19. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร
      1. e262i -> en:e262i – vegan: yes – vegetarian: yes
      2. e297 -> en:e297 – vegan: yes – vegetarian: yes
      3. e300 -> en:e300 – vegan: yes – vegetarian: yes
      4. e322i -> en:e322i – vegan: maybe – vegetarian: maybe
      5. e340ii -> en:e340ii – vegan: yes – vegetarian: yes
      6. e405 -> en:e405 – vegan: yes – vegetarian: yes
      7. e471 -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe
      8. e481i -> th:e481i
      9. e491 -> en:e491 – vegan: maybe – vegetarian: maybe
      10. e551 -> en:e551 – vegan: yes – vegetarian: yes
      11. e1404 -> en:e1404 – vegan: yes – vegetarian: yes
      12. e1442 -> en:e1442 – vegan: yes – vegetarian: yes
      13. e1518 -> en:e1518 – vegan: yes – vegetarian: yes
      14. e1520 -> en:e490 – vegan: yes – vegetarian: yes

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Data sources

Product added on by bank-pc
Last edit of product page on by thfoodeditor.
Product page also edited by bodinthd, naruyoko, openfoodfacts-contributors.

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