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เดนิชผักโขมแฮมชีสแซนวิช - 7เฟรช - 113 g per pack

เดนิชผักโขมแฮมชีสแซนวิช - 7เฟรช - 113 g per pack

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Barcode: 8858867804307 (EAN / EAN-13)

Quantity: 113 g per pack

Packaging: Bag

Brands: 7เฟรช, 7fresh, 7-11, ซีพี, Cp, Cpram

Categories: Sandwiches, Sandwiches filled with cold cuts, Cheese sandwiches, Ham sandwiches, Ham and cheese sandwiches

Countries where sold: Thailand

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Health

Ingredients

  • icon

    48 ingredients


    : 57.52 16.81 % 12.39 9.73 % 3.54 % Taaniau Aune เชดด้าชีศ มอสชาเรคค่าชีศ เเต่งกคิมคิงคราะห์ ABSSunci (INS 160a(), INS 160b(), INS 160 ใรวตกุปรุงเต่งรศอาหาร (มโนโขเดียมกลูตาเมต. Talandou 5 - TslutDnaloini, Inaau) 7acnnui ns 200, INS 202, INS 282) 5ninin (INS 250, INS 300, INS 307 INS 316, INS 319, INS 321, INS 322(1), INS 325 INS 330, INS 331(ii), INS 407, INS 450() INS 451(i), INS 452(), INS 460(1), INS 460(i), INS 466, INS 471, INS 473, INS 475, INS 491, INS 500(i), INS 509, INS 535, INS 536, INS 925 INS 928, INS 1100, INS 1102, INS 1442, INS 1520) "วัอมลค่าหรับดู้เน่อาหาร : มีเป้งศาคี โข่. นuu ฝคิตกัญบทจาุานม, คิตก้ณฑ่จากกัวเหคีอง เเคะอาจีบ กุ้ง เคะข้าไฟต์ "ไช้กคือปริกคเศริมไอโอดีน *อาจพบจดศีด่าในผคิตกัณท์ เนื่องจาก มี ส่วนปร:กอบของพริกใnย เคะจุดสิซียวเนี่องจากชี ศ่วนประกอบของดผ้าโขม

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: E160b - Annatto
    • Additive: E322 - Lecithins
    • Additive: E325 - Sodium lactate
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E452 - Polyphosphates
    • Additive: E460 - Cellulose
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E473 - Sucrose esters 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

  • 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
  • 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
  • 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.

  • 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
  • E307 - Alpha-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
  • 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
  • E319 - Tertiary-butylhydroquinone (tbhq)


    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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.

  • E325 - Sodium lactate


    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Source: Wikipedia
  • 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
  • E407 - Carrageenan


    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E450 - Diphosphates


    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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
  • 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
  • E460i - Microcrystalline 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
  • E466 - Sodium carboxy methyl cellulose


    Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
    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
  • 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
  • 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
  • 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
  • E928 - Benzole peroxide


    Benzoyl peroxide: Benzoyl peroxide -BPO- is a medication and industrial chemical. As a medication it is used to treat mild to moderate acne. For more severe cases it may be used together with other treatments. Some versions come mixed with antibiotics such as clindamycin. Other uses include bleaching flour, hair bleaching, teeth whitening, and textile bleaching. It is also used in the plastic industry.Common side effects are skin irritation, dryness, or peeling. Use in pregnancy is of unclear safety. Benzoyl peroxide is in the peroxide family of chemicals. When used for acne it works by killing bacteria.Benzoyl peroxide was first made in 1905 and came into medical use in the 1930s. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Benzoyl peroxide is available as a generic medication and over the counter. In the United Kingdom 150 ml of a 10% solution costs the NHS about £4. In the United States a month of treatment costs less than US$25.
    Source: Wikipedia

Ingredients analysis

  • icon

    Vegan status unknown


    Unrecognized ingredients: th:57-52-16-81-12-39-9-73-3-54-taaniau-aune-เชดด้าชีศ-มอสชาเรคค่าชีศ-เเต่งกคิมคิงคราะห์-abssunci, th:e160-ใรวตกุปรุงเต่งรศอาหาร, th:มโนโขเดียมกลูตาเมต, th:talandou-5, th:tslutdnaloini, th:inaau, th:7acnnui-ns-200, th:e282-5ninin, th:1, th:1, th:e1520-วัอมลค่าหรับดู้เน่อาหาร, th:มีเป้งศาคี-โข่, th:นuu-ฝคิตกัญบทจาุานม, th:คิตก้ณฑ่จากกัวเหคีอง-เเคะอาจีบ-กุ้ง-เคะข้าไฟต์-ไช้กคือปริกคเศริมไอโอดีน-อาจพบจดศีด่าในผคิตกัณท์-เนื่องจาก-มี-ส่วนปร, th:กอบของพริกใnย-เคะจุดสิซียวเนี่องจากชี-ศ่วนประกอบของดผ้าโขม

    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:57-52-16-81-12-39-9-73-3-54-taaniau-aune-เชดด้าชีศ-มอสชาเรคค่าชีศ-เเต่งกคิมคิงคราะห์-abssunci, th:e160-ใรวตกุปรุงเต่งรศอาหาร, th:มโนโขเดียมกลูตาเมต, th:talandou-5, th:tslutdnaloini, th:inaau, th:7acnnui-ns-200, th:e282-5ninin, th:1, th:1, th:e1520-วัอมลค่าหรับดู้เน่อาหาร, th:มีเป้งศาคี-โข่, th:นuu-ฝคิตกัญบทจาุานม, th:คิตก้ณฑ่จากกัวเหคีอง-เเคะอาจีบ-กุ้ง-เคะข้าไฟต์-ไช้กคือปริกคเศริมไอโอดีน-อาจพบจดศีด่าในผคิตกัณท์-เนื่องจาก-มี-ส่วนปร, th:กอบของพริกใnย-เคะจุดสิซียวเนี่องจากชี-ศ่วนประกอบของดผ้าโขม

    Some ingredients could not be recognized.

    We need your help!

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    : 57.52 16.81 % 12.39 9.73 % 3.54 % Taaniau Aune เชดด้าชีศ มอสชาเรคค่าชีศ เเต่งกคิมคิงคราะห์ ABSSunci, e160a, e160b, e160 ใรวตกุปรุงเต่งรศอาหาร (มโนโขเดียมกลูตาเมต, Talandou 5, TslutDnaloini, Inaau), 7acnnui ns 200, e202, e282) 5ninin, e250, e300, e307, e316, e319, e321, e322 (1), e325, e330, e331ii, e407, e450, e451i, e452, e460 (1), e460i, e466, e471, e473, e475, e491, e500i, e509, e535, e536, e925, e928, e1100, e1102, e1442, e1520) "วัอมลค่าหรับดู้เน่อาหาร (มีเป้งศาคี โข่, นuu ฝคิตกัญบทจาุานม), คิตก้ณฑ่จากกัวเหคีอง เเคะอาจีบ กุ้ง เคะข้าไฟต์ "ไช้กคือปริกคเศริมไอโอดีน *อาจพบจดศีด่าในผคิตกัณท์ เนื่องจาก มี ส่วนปร (กอบของพริกใnย เคะจุดสิซียวเนี่องจากชี ศ่วนประกอบของดผ้าโขม)
    1. 57.52 16.81 % 12.39 9.73 % 3.54 % Taaniau Aune เชดด้าชีศ มอสชาเรคค่าชีศ เเต่งกคิมคิงคราะห์ ABSSunci -> th:57-52-16-81-12-39-9-73-3-54-taaniau-aune-เชดด้าชีศ-มอสชาเรคค่าชีศ-เเต่งกคิมคิงคราะห์-abssunci - percent_min: 2.56410256410256 - percent_max: 100
    2. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 50
    3. e160b -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. e160 ใรวตกุปรุงเต่งรศอาหาร -> th:e160-ใรวตกุปรุงเต่งรศอาหาร - percent_min: 0 - percent_max: 25
      1. มโนโขเดียมกลูตาเมต -> th:มโนโขเดียมกลูตาเมต - percent_min: 0 - percent_max: 25
      2. Talandou 5 -> th:talandou-5 - percent_min: 0 - percent_max: 12.5
      3. TslutDnaloini -> th:tslutdnaloini - percent_min: 0 - percent_max: 8.33333333333333
      4. Inaau -> th:inaau - percent_min: 0 - percent_max: 6.25
    5. 7acnnui ns 200 -> th:7acnnui-ns-200 - percent_min: 0 - percent_max: 20
    6. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. e282) 5ninin -> th:e282-5ninin - percent_min: 0 - percent_max: 14.2857142857143
    8. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. e307 -> en:e307 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. e319 -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. e321 -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. e322 -> en:e322 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.14285714285714
      1. 1 -> th:1 - percent_min: 0 - percent_max: 7.14285714285714
    15. e325 -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. e331ii -> en:e331ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
    19. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. e451i -> en:e451i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
    22. e460 -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.54545454545455
      1. 1 -> th:1 - percent_min: 0 - percent_max: 4.54545454545455
    23. e460i -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652
    24. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
    25. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 4
    26. e473 -> en:e473 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385
    27. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
    28. e491 -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.57142857142857
    29. e500i -> en:e500i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.44827586206897
    30. e509 -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
    31. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.2258064516129
    32. e536 -> en:e536 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
    33. e925 -> en:e925 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
    34. e928 -> en:e928 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    35. e1100 -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.94117647058824
    36. e1102 -> en:e1102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    37. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
    38. e1520) "วัอมลค่าหรับดู้เน่อาหาร -> th:e1520-วัอมลค่าหรับดู้เน่อาหาร - percent_min: 0 - percent_max: 2.63157894736842
      1. มีเป้งศาคี โข่ -> th:มีเป้งศาคี-โข่ - percent_min: 0 - percent_max: 2.63157894736842
      2. นuu ฝคิตกัญบทจาุานม -> th:นuu-ฝคิตกัญบทจาุานม - percent_min: 0 - percent_max: 1.31578947368421
    39. คิตก้ณฑ่จากกัวเหคีอง เเคะอาจีบ กุ้ง เคะข้าไฟต์ "ไช้กคือปริกคเศริมไอโอดีน *อาจพบจดศีด่าในผคิตกัณท์ เนื่องจาก มี ส่วนปร -> th:คิตก้ณฑ่จากกัวเหคีอง-เเคะอาจีบ-กุ้ง-เคะข้าไฟต์-ไช้กคือปริกคเศริมไอโอดีน-อาจพบจดศีด่าในผคิตกัณท์-เนื่องจาก-มี-ส่วนปร - percent_min: 0 - percent_max: 2.63157894736842
      1. กอบของพริกใnย เคะจุดสิซียวเนี่องจากชี ศ่วนประกอบของดผ้าโขม -> th:กอบของพริกใnย-เคะจุดสิซียวเนี่องจากชี-ศ่วนประกอบของดผ้าโขม - percent_min: 0 - percent_max: 2.63157894736842

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: 3

    • Proteins: 5 / 5 (value: 10.6, rounded value: 10.6)
    • Fiber: 3 / 5 (value: 3.54, rounded value: 3.54)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 21

    • Energy: 4 / 10 (value: 1480, rounded value: 1480)
    • Sugars: 0 / 10 (value: 3.54, rounded value: 3.54)
    • Saturated fat: 10 / 10 (value: 13.3, rounded value: 13.3)
    • Sodium: 7 / 10 (value: 710, rounded value: 710)

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

    Nutritional score: (21 - 3)

    Nutri-Score:

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (113 g, one packed)
    Compared to: Ham and cheese sandwiches
    Energy 1,480 kj
    (354 kcal)
    1,674 kj
    (400 kcal)
    +41%
    Fat 23.9 g 27 g +119%
    Saturated fat 13.3 g 15 g +228%
    Carbohydrates 23 g 26 g -11%
    Sugars 3.54 g 4 g +13%
    Fiber 3.54 g 4 g +55%
    Proteins 10.6 g 12 g -6%
    Salt 1.78 g 2.007 g +22%
    Calcium 177 mg 200 mg (20 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 113 g, one packed

Environment

Carbon footprint

Packaging

Transportation

Data sources

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

If the data is incomplete or incorrect, you can complete or correct it by editing this page.