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แซนวิชครัวซองค์ ทูน่าแซลมอน - Ezy Taste - 96 g

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แซนวิชครัวซองค์ ทูน่าแซลมอน - Ezy Taste - 96 g

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Barcode: 8858867801603 (EAN / EAN-13)

Quantity: 96 g

Packaging: Bag

Brands: Ezy Taste, อีซี่เทส

Categories: Snacks, Sandwiches

Stores: 7-eleven

Countries where sold: Thailand

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Health

Ingredients

  • icon

    28 ingredients

    Thai: แป้งครัวซองค์ 61.98% ไส้ทูน่าแซลมอนน้ำสลัด 36.16% เชรดด้าชีส 1.86% กลิ่นสังเคราะห์ ปรุงแต่งรสอาหาร (มอโนโซเดียมแอล-กลูตาเมต, ไดโซเดียม 5 ไอโนซิเนต) สีธรรมชาติชาติ (INS 160a(i), INS 160a(i)) วัตถุกันเสีย (INS 202, INS 282) วัตถุเจือปนอาหาร (INS 260, INS 300, INS 321, INS 322(i), Nans 340i), INS 341(ii), INS 385, INS 415, INS 471, INS 472e, INS 475, INS 491, INS 500(i), INS 536, INS 28, INS 1100i), INS 1102, INS 1442)
    Allergens: Eggs, Fish, Gluten, Milk, 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: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • 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: E491 - Sorbitan monostearate

    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

  • E1102 - Glucose oxidase

    Glucose oxidase: The glucose oxidase enzyme -GOx- also known as notatin -EC number 1.1.3.4- is an oxido-reductase that catalyses the oxidation of glucose to hydrogen peroxide and D-glucono-δ-lactone. This enzyme is produced by certain species of fungi and insects and displays antibacterial activity when oxygen and glucose are present. Glucose oxidase is widely used for the determination of free glucose in body fluids -diagnostics-, in vegetal raw material, and in the food industry. It also has many applications in biotechnologies, typically enzyme assays for biochemistry including biosensors in nanotechnologies. It was first isolated by Detlev Müller in 1928 from Aspergillus niger.
    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

  • 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.

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • E500i - Sodium carbonate

    Sodium carbonate: Sodium carbonate, Na2CO3, -also known as washing soda, soda ash and soda crystals, and in the monohydrate form as crystal carbonate- is the water-soluble sodium salt of carbonic acid. It most commonly occurs as a crystalline decahydrate, which readily effloresces to form a white powder, the monohydrate. Pure sodium carbonate is a white, odorless powder that is hygroscopic -absorbs moisture from the air-. It has a strongly alkaline taste, and forms a moderately basic solution in water. Sodium carbonate is well known domestically for its everyday use as a water softener. Historically it was extracted from the ashes of plants growing in sodium-rich soils, such as vegetation from the Middle East, kelp from Scotland and seaweed from Spain. Because the ashes of these sodium-rich plants were noticeably different from ashes of timber -used to create potash-, they became known as "soda ash". It is synthetically produced in large quantities from salt -sodium chloride- and limestone by a method known as the Solvay process. The manufacture of glass is one of the most important uses of sodium carbonate. Sodium carbonate acts as a flux for silica, lowering the melting point of the mixture to something achievable without special materials. This "soda glass" is mildly water-soluble, so some calcium carbonate is added to the melt mixture to make the glass produced insoluble. This type of glass is known as soda lime glass: "soda" for the sodium carbonate and "lime" for the calcium carbonate. Soda lime glass has been the most common form of glass for centuries. Sodium carbonate is also used as a relatively strong base in various settings. For example, it is used as a pH regulator to maintain stable alkaline conditions necessary for the action of the majority of photographic film developing agents. It acts as an alkali because when dissolved in water, it dissociates into the weak acid: carbonic acid and the strong alkali: sodium hydroxide. This gives sodium carbonate in solution the ability to attack metals such as aluminium with the release of hydrogen gas.It is a common additive in swimming pools used to raise the pH which can be lowered by chlorine tablets and other additives which contain acids. In cooking, it is sometimes used in place of sodium hydroxide for lyeing, especially with German pretzels and lye rolls. These dishes are treated with a solution of an alkaline substance to change the pH of the surface of the food and improve browning. In taxidermy, sodium carbonate added to boiling water will remove flesh from the bones of animal carcasses for trophy mounting or educational display. In chemistry, it is often used as an electrolyte. Electrolytes are usually salt-based, and sodium carbonate acts as a very good conductor in the process of electrolysis. In addition, unlike chloride ions, which form chlorine gas, carbonate ions are not corrosive to the anodes. It is also used as a primary standard for acid-base titrations because it is solid and air-stable, making it easy to weigh accurately.
    Source: Wikipedia

  • E536 - Potassium ferrocyanide

    Potassium ferrocyanide: Potassium ferrocyanide is the inorganic compound with formula K4[Fe-CN-6]·3H2O. It is the potassium salt of the coordination complex [Fe-CN-6]4−. This salt forms lemon-yellow monoclinic crystals.
    Source: Wikipedia

Ingredients analysis

  • icon

    Vegan status unknown

    Unrecognized ingredients: th:แป้งครัวซองค์-61-98-ไส้ทูน่าแซลมอนน้ำสลัด-36-16-เชรดด้าชีส-1-86-กลิ่นสังเคราะห์-ปรุงแต่งรสอาหาร, th:มอโนโซเดียมแอล-กลูตาเมต, th:ไดโซเดียม-5-ไอโนซิเนต, th:สีธรรมชาติชาติ, th:วัตถุกันเสีย, th:วัตถุเจือปนอาหาร, th:nans-340i, th:ins-28, th:e1100i

    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:แป้งครัวซองค์-61-98-ไส้ทูน่าแซลมอนน้ำสลัด-36-16-เชรดด้าชีส-1-86-กลิ่นสังเคราะห์-ปรุงแต่งรสอาหาร, th:มอโนโซเดียมแอล-กลูตาเมต, th:ไดโซเดียม-5-ไอโนซิเนต, th:สีธรรมชาติชาติ, th:วัตถุกันเสีย, th:วัตถุเจือปนอาหาร, th:nans-340i, th:ins-28, th:e1100i

    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: แป้งครัวซองค์ 61.98% ไส้ทูน่าแซลมอนน้ำสลัด 36.16% เชรดด้าชีส 1.86% กลิ่นสังเคราะห์ ปรุงแต่งรสอาหาร (มอโนโซเดียมแอล-กลูตาเมต, ไดโซเดียม 5 ไอโนซิเนต), สีธรรมชาติชาติ (e160ai, e160ai), วัตถุกันเสีย (e202, e282), วัตถุเจือปนอาหาร (e260, e300, e321, e322i, Nans 340i), e341ii, e385, e415, e471, e472e, e475, e491, e500i, e536, INS 28, e1100i, e1102, e1442
    1. แป้งครัวซองค์ 61.98% ไส้ทูน่าแซลมอนน้ำสลัด 36.16% เชรดด้าชีส 1.86% กลิ่นสังเคราะห์ ปรุงแต่งรสอาหาร -> th:แป้งครัวซองค์-61-98-ไส้ทูน่าแซลมอนน้ำสลัด-36-16-เชรดด้าชีส-1-86-กลิ่นสังเคราะห์-ปรุงแต่งรสอาหาร - percent_min: 5.88235294117647 - percent_max: 100
      1. มอโนโซเดียมแอล-กลูตาเมต -> th:มอโนโซเดียมแอล-กลูตาเมต - percent_min: 2.94117647058824 - percent_max: 100
      2. ไดโซเดียม 5 ไอโนซิเนต -> th:ไดโซเดียม-5-ไอโนซิเนต - percent_min: 0 - percent_max: 50
    2. สีธรรมชาติชาติ -> th:สีธรรมชาติชาติ - percent_min: 0 - percent_max: 50
      1. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
      2. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 25
    3. วัตถุกันเสีย -> th:วัตถุกันเสีย - percent_min: 0 - percent_max: 33.3333333333333
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    4. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร - percent_min: 0 - percent_max: 25
      1. e260 -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      4. e322i -> en:e322i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      5. Nans 340i -> th:nans-340i - percent_min: 0 - percent_max: 5
    5. e341ii -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. e385 -> en:e385 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
    8. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 12.5
    9. e472e -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
    10. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 9.09090909090909
    12. e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. e536 -> en:e536 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. INS 28 -> th:ins-28 - percent_min: 0 - percent_max: 7.14285714285714
    15. e1100i -> th:e1100i - percent_min: 0 - percent_max: 6.66666666666667
    16. e1102 -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647

Nutrition

  • icon

    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: 4

    • Proteins: 5 / 5 (value: 8.33, rounded value: 8.33)
    • Fiber: 4 / 5 (value: 4.17, rounded value: 4.17)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 20

    • Energy: 5 / 10 (value: 1700, rounded value: 1700)
    • Sugars: 1 / 10 (value: 6.25, rounded value: 6.25)
    • Saturated fat: 10 / 10 (value: 11.5, rounded value: 11.5)
    • Sodium: 4 / 10 (value: 385, rounded value: 385)

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

    Nutritional score: (20 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (96 g)     		Compared to: Sandwiches
    Energy 1,700 kj
    (406 kcal)     		1,632 kj
    (390 kcal)     		+71%
    Fat 27.1 g 26 g +158%
    Saturated fat 11.5 g 11 g +270%
    Carbohydrates 33.3 g 32 g +42%
    Sugars 6.25 g 6 g +129%
    Fiber 4.17 g 4 g +106%
    Proteins 8.33 g 8 g -24%
    Salt 0.964 g 0.925 g -26%
    Vitamin A 0 µg 0 µg (0 % DV) -100%
    Vitamin B1 (Thiamin) 0.075 mg 0.072 mg (6 % DV) -100%
    Vitamin B2 (Riboflavin) 0.071 mg 0.068 mg (4 % DV) -23%
    Calcium 41.7 mg 40 mg (4 % DV) -53%
    Iron 0.375 mg 0.36 mg (2 % DV) -76%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 96 g

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Product page also edited by mosssck, roboto-app.

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