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ชีสบันไก่สไลซ์ ซอสหัวหอม - อีซี่โก - 90 g, 1 tray

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ชีสบันไก่สไลซ์ ซอสหัวหอม - อีซี่โก - 90 g, 1 tray

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Barcode:
8852966002282(EAN / EAN-13)

Quantity: 90 g, 1 tray

Packaging: Tray

Brands: อีซี่โก, Ezygo, 7-11, Cp, ซีพี

Categories: Sandwiches, Hamburgers, Chicken hamburgers

Countries where sold: Thailand

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    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
    • 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).

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    Negative points: 13/55

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      Calories

      3/10 points (1160kJ)

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

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      Sugar

      1/15 points (6.67g)

      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

      4/20 points (0.97g)

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

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    Positive points: 0/10

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      Fiber

      0/5 points (2.22g)

      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

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (90 g, 1 tray)     		Compared to: Chicken hamburgers
    Energy 1,160 kj
    (278 kcal)     		1,046 kj
    (250 kcal)     		+26%
    Fat 15.6 g 14 g +49%
    Saturated fat 5.56 g 5 g +128%
    Carbohydrates 32.2 g 29 g +88%
    Sugars 6.67 g 6 g +269%
    Fiber 2.22 g 2 g +106%
    Proteins 10 g 9 g -26%
    Salt 0.972 g 0.875 g -20%
    Vitamin A 0 µg 0 µg (0 % DV)
    Vitamin B1 (Thiamin) 0.107 mg 0.096 mg (8 % DV)
    Vitamin B2 (Riboflavin) 0.151 mg 0.136 mg (8 % DV)
    Calcium 222 mg 200 mg (20 % DV) +458%
    Iron 1.2 mg 1.08 mg (6 % DV) -12%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 90 g, 1 tray

Ingredients

  • icon

    38 ingredients

    Thai: ส่วนประกอบโดยประมาณ แป้งขนมปัง ไก่สไลซ์ ซอสหัวหอม 55.2 % 11.4 % มายองเนส หัวหอมใหญ่ผัด (หัวหอมใหญ่, มาว อกไก่ 17 6.0 % 5.5% มอสซาเรลล่าชีส 7.3 % พาเมซานชีส 0.9% มาการีน 0.9 % สีธรรมชาติ : INS 160a, INS 160a(i), INS 160a(ii), INS T6b{i วัตถุเจือปนอาหาร : INS 300, INS 316, INS 321, INS 322, INS 322(i), INS 330, INS 331 (ii), INS 415, INS 451 (1), INS 460(ii), INS 471, INS 472e, INS 475, INS 491, NS 500 (1) INS 501 (1), INS 509, INS 535, INS 551, INS 1100(0), INS 144 INS 1442 วัตถุปรุงแต่งรสอาหาร : มอโนโซเดียมแอล-กลูตาเมต วัตถุกันเสีย : INS 202, INS 211, INS 250
    Allergens: None, Soybeans
    Traces: Eggs, Soybeans, Sulphur dioxide and sulphites

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E415 - Xanthan gum
    • Additive: E451 - Triphosphates
    • Additive: E460 - Cellulose
    • 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: E491 - Sorbitan monostearate
    • Additive: E551 - Silicon dioxide

    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

  • 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

  • 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

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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

  • E250 - Sodium nitrite

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Source: Wikipedia

  • E316 - Sodium erythorbate

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

  • 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

  • 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.

  • 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

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    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

  • 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

  • E535 - Sodium ferrocyanide

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

  • 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:ส่วนประกอบโดยประมาณ-แป้งขนมปัง-ไก่สไลซ์-ซอสหัวหอม-55-2-11-4-มายองเนส-หัวหอมใหญ่ผัด, th:หัวหอมใหญ่, th:มาว-อกไก่-17-6-5-5-มอสซาเรลล่าชีส-7-3-พาเมซานชีส-0-9-มาการีน-0-9-สีธรรมชาติ, th:ins-t6b, th:i-วัตถุเจือปนอาหาร, th:1, th:ns-500, th:1, th:1, th:0, th:e144, th:e1442-วัตถุปรุงแต่งรสอาหาร, th:มอโนโซเดียมแอล-กลูตาเมต-วัตถุกันเสีย

    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:ส่วนประกอบโดยประมาณ-แป้งขนมปัง-ไก่สไลซ์-ซอสหัวหอม-55-2-11-4-มายองเนส-หัวหอมใหญ่ผัด, th:หัวหอมใหญ่, th:มาว-อกไก่-17-6-5-5-มอสซาเรลล่าชีส-7-3-พาเมซานชีส-0-9-มาการีน-0-9-สีธรรมชาติ, th:ins-t6b, th:i-วัตถุเจือปนอาหาร, th:1, th:ns-500, th:1, th:1, th:0, th:e144, th:e1442-วัตถุปรุงแต่งรสอาหาร, th:มอโนโซเดียมแอล-กลูตาเมต-วัตถุกันเสีย

    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: ส่วนประกอบโดยประมาณ แป้งขนมปัง ไก่สไลซ์ ซอสหัวหอม 55.2 % 11.4 % มายองเนส หัวหอมใหญ่ผัด, หัวหอมใหญ่, มาว อกไก่ 17 6.0 % 5.5% มอสซาเรลล่าชีส 7.3 % พาเมซานชีส 0.9% มาการีน 0.9 % สีธรรมชาติ (e160a), e160ai, e160aii, INS T6b, i วัตถุเจือปนอาหาร (e300), e316, e321, e322, e322i, e330, e331ii, e415, e451 (1), e460ii, e471, e472e, e475, e491, NS 500 (1), e501 (1), e509, e535, e551, e1100 (0), e144, e1442 วัตถุปรุงแต่งรสอาหาร (มอโนโซเดียมแอล-กลูตาเมต วัตถุกันเสีย), e202, e211, e250
    1. ส่วนประกอบโดยประมาณ แป้งขนมปัง ไก่สไลซ์ ซอสหัวหอม 55.2 % 11.4 % มายองเนส หัวหอมใหญ่ผัด -> th:ส่วนประกอบโดยประมาณ-แป้งขนมปัง-ไก่สไลซ์-ซอสหัวหอม-55-2-11-4-มายองเนส-หัวหอมใหญ่ผัด - percent_min: 3.2258064516129 - percent_max: 100
    2. หัวหอมใหญ่ -> th:หัวหอมใหญ่ - percent_min: 0 - percent_max: 50
    3. มาว อกไก่ 17 6.0 % 5.5% มอสซาเรลล่าชีส 7.3 % พาเมซานชีส 0.9% มาการีน 0.9 % สีธรรมชาติ -> th:มาว-อกไก่-17-6-5-5-มอสซาเรลล่าชีส-7-3-พาเมซานชีส-0-9-มาการีน-0-9-สีธรรมชาติ - percent_min: 0 - percent_max: 33.3333333333333
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 33.3333333333333
    4. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
    5. e160aii -> en:e160aii - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 20
    6. INS T6b -> th:ins-t6b - percent_min: 0 - percent_max: 16.6666666666667
    7. i วัตถุเจือปนอาหาร -> th:i-วัตถุเจือปนอาหาร - percent_min: 0 - percent_max: 14.2857142857143
      1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. e322i -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. e331ii -> en:e331ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    15. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      1. 1 -> th:1 - percent_min: 0 - percent_max: 6.66666666666667
    16. e460ii -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.88235294117647
    18. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.26315789473684
    20. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
    21. NS 500 -> th:ns-500 - percent_min: 0 - percent_max: 4.76190476190476
      1. 1 -> th:1 - percent_min: 0 - percent_max: 4.76190476190476
    22. e501 -> en:e501 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      1. 1 -> th:1 - percent_min: 0 - percent_max: 4.54545454545455
    23. e509 -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. e551 -> en:e551 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
    26. e1100 -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.84615384615385
      1. 0 -> th:0 - percent_min: 0 - percent_max: 3.84615384615385
    27. e144 -> th:e144 - percent_min: 0 - percent_max: 3.7037037037037
    28. e1442 วัตถุปรุงแต่งรสอาหาร -> th:e1442-วัตถุปรุงแต่งรสอาหาร - percent_min: 0 - percent_max: 3.57142857142857
      1. มอโนโซเดียมแอล-กลูตาเมต วัตถุกันเสีย -> th:มอโนโซเดียมแอล-กลูตาเมต-วัตถุกันเสีย - percent_min: 0 - percent_max: 3.57142857142857
    29. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129

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