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บลูเบอร์รี่ชีสพาย - ezysweet - 75 g

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บลูเบอร์รี่ชีสพาย - ezysweet - 75 g

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Barcode: 8851351974845 (EAN / EAN-13)

Quantity: 75 g

Packaging: Box

Brands: Ezysweet, อีซี่สวีท, 7-11, CP, ซีพี

Categories: Sweet pies, Fruit tarts, Pies, Blueberry pies

Countries where sold: Thailand

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Health

Ingredients

  • icon

    51 ingredients

    : Cream Cheese Flavored Whipping Cream 32.5%, Blueberry Filling 30.0%, Cracker 20.4%, Margarine 9.5%, Whipping Cream 6.3%, Preservative Added INS 202, INS 211, INS 282, Natural Color Added INS 160a(i). INS 160a(ii), Artificial Color Added INS 102, INS 110, INS 122, INS 133, Natural Flavor Added, Artificial Flavor Added, Nature ldentical Flavor Added, Food Additives (INS 170(i), INS 262(i), INS 300, INS 307b, INS 321, INS 322(i), INS 330, INS 331(ii). INS 339(iii), INS 341(i), INS 365, INS 401, INS 405, INS 410, INS 428, INS 435, INS 451(i), INS 452(i), INS 464, INS 471, INS 472e, INS 473, INS 477, INS 481(i), INS 500(ii), INS 503(ii), INS 516, INS 551. INS 640, INS 1100(i), INS 1400, INS 1442, INS 1518
    Traces: Gluten, Milk, None

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E110 - Sunset yellow FCF
    • Additive: E122 - Azorubine
    • Additive: E133 - Brilliant blue FCF
    • Additive: E1400 - Dextrin
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E170 - Calcium carbonates
    • Additive: E322 - Lecithins
    • Additive: E401 - Sodium alginate
    • Additive: E405 - Propane-1‚2-diol alginate
    • Additive: E410 - Locust bean gum
    • Additive: E428 - Gelatine
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E464 - Hydroxypropyl methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E473 - Sucrose esters of fatty acids
    • Additive: E477 - Propane-1‚2-diol esters of fatty acids
    • Additive: E551 - Silicon dioxide
    • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    Source: Wikipedia

  • 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

  • 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

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    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.

  • 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.

  • 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.

  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E331ii - Disodium citrate

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia

  • E339 - Sodium phosphates

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    Source: Wikipedia

  • E339iii - Trisodium phosphate

    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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

  • E341i - Monocalcium 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

  • 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

  • E410 - Locust bean gum

    Locust bean gum: Locust bean gum -LBG, also known as carob gum, carob bean gum, carobin, E410- is a thickening agent and a gelling agent used in food technology.
    Source: Wikipedia

  • 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

  • E451i - Pentasodium triphosphate

    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

  • E464 - Hydroxypropyl methyl cellulose

    Hypromellose: Hypromellose -INN-, short for hydroxypropyl methylcellulose -HPMC-, is a semisynthetic, inert, viscoelastic polymer used as eye drops, as well as an excipient and controlled-delivery component in oral medicaments, found in a variety of commercial products.As a food additive, hypromellose is an emulsifier, thickening and suspending agent, and an alternative to animal gelatin. Its Codex Alimentarius code -E number- is E464.
    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.

  • E500 - Sodium carbonates

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

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

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

  • E500ii - Sodium hydrogen carbonate

    Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

    When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

    It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

  • E503 - Ammonium carbonates

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    Source: Wikipedia

  • E503ii - Ammonium hydrogen carbonate

    Ammonium carbonate: Ammonium carbonate is a salt with the chemical formula -NH4-2CO3. Since it readily degrades to gaseous ammonia and carbon dioxide upon heating, it is used as a leavening agent and also as smelling salt. It is also known as baker's ammonia and was a predecessor to the more modern leavening agents baking soda and baking powder. It is a component of what was formerly known as sal volatile and salt of hartshorn.
    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

  • 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

    Non-vegan

    Non-vegan ingredients: E428

    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: E428

    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!

    : Cream Cheese Flavored Whipping Cream 32.5%, Blueberry Filling 30%, Cracker 20.4%, Margarine 9.5%, Whipping Cream 6.3%, Preservative Added e202, e211, e282, Natural Color Added e160ai, e160aii, Artificial Color Added e102, e110, e122, e133, Natural Flavor Added, Artificial Flavor Added, Nature ldentical Flavor Added, Food Additives, e170i, e262i, e300, e307b, e321, e322i, e330, e331ii, e339iii, e341i, e365, e401, e405, e410, e428, e435, e451i, e452i, e464, e471, e472e, e473, e477, e481i, e500ii, e503ii, e516, e551, e640, e1100i, e1400, e1442, e1518
    1. Cream Cheese Flavored Whipping Cream -> th:cream-cheese-flavored-whipping-cream - percent_min: 32.5 - percent: 32.5 - percent_max: 32.5
    2. Blueberry Filling -> th:blueberry-filling - percent_min: 30 - percent: 30 - percent_max: 30
    3. Cracker -> th:cracker - percent_min: 20.4 - percent: 20.4 - percent_max: 20.4
    4. Margarine -> th:margarine - percent_min: 9.5 - percent: 9.5 - percent_max: 9.5
    5. Whipping Cream -> th:whipping-cream - percent_min: 6.3 - percent: 6.3 - percent_max: 6.3
    6. Preservative Added e202 -> th:preservative-added-e202 - percent_min: 0 - percent_max: 1.3
    7. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    8. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    9. Natural Color Added e160ai -> th:natural-color-added-e160ai - percent_min: 0 - percent_max: 1.3
    10. e160aii -> en:e160aii - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.3
    11. Artificial Color Added e102 -> th:artificial-color-added-e102 - percent_min: 0 - percent_max: 1.3
    12. e110 -> en:e110 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    13. e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    14. e133 -> en:e133 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    15. Natural Flavor Added -> th:natural-flavor-added - percent_min: 0 - percent_max: 1.3
    16. Artificial Flavor Added -> th:artificial-flavor-added - percent_min: 0 - percent_max: 1.3
    17. Nature ldentical Flavor Added -> th:nature-ldentical-flavor-added - percent_min: 0 - percent_max: 1.3
    18. Food Additives -> th:food-additives - percent_min: 0 - percent_max: 1.3
    19. e170i -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3
    20. e262i -> en:e262i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3
    21. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.14210526315789
    22. e307b -> en:e307b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.085
    23. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.03333333333333
    24. e322i -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.986363636363636
    25. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.943478260869565
    26. e331ii -> en:e331ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.904166666666666
    27. e339iii -> en:e339iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.868
    28. e341i -> en:e341i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.834615384615384
    29. e365 -> en:e365 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.803703703703704
    30. e401 -> en:e401 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.775
    31. e405 -> en:e405 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.748275862068965
    32. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.723333333333333
    33. e428 -> en:e428 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.7
    34. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.678125
    35. e451i -> en:e451i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.657575757575757
    36. e452i -> en:e452i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.638235294117647
    37. e464 -> en:e464 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.62
    38. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.602777777777778
    39. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.586486486486486
    40. e473 -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.571052631578947
    41. e477 -> en:e477 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.556410256410256
    42. e481i -> th:e481i - percent_min: 0 - percent_max: 0.5425
    43. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.529268292682927
    44. e503ii -> en:e503ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.516666666666667
    45. e516 -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.504651162790698
    46. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.493181818181818
    47. e640 -> en:e640 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.482222222222222
    48. e1100i -> th:e1100i - percent_min: 0 - percent_max: 0.471739130434782
    49. e1400 -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.461702127659574
    50. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.452083333333333
    51. e1518 -> en:e1518 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.442857142857143

Nutrition

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    Nutrient levels

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      Sugars in high quantity (14.7%)

      What you need to know
      • 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.

      Recommendation: Limit the consumption of sugar and sugary drinks
      • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
      • Choose products with lower sugar content and reduce the consumption of products with added sugars.
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      Salt in moderate quantity (0.567%)

      What you need to know
      • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
      • Many people who have high blood pressure do not know it, as there are often no symptoms.
      • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.

      Recommendation: Limit the consumption of salt and salted food
      • Reduce the quantity of salt used when cooking, and don't salt again at the table.
      • Limit the consumption of salty snacks and choose products with lower salt content.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (75g)     		Compared to: Blueberry pies
    Energy 1,340 kj
    (320 kcal)     		1,004 kj
    (240 kcal)     		+8%
    Fat 20 g 15 g +89%
    Saturated fat ? ?
    Carbohydrates 29.3 g 22 g -34%
    Sugars 14.7 g 11 g -34%
    Fiber 0 g 0 g -100%
    Proteins 4 g 3 g +13%
    Salt 0.567 g 0.425 g +47%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 75g

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Data sources

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

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