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Strawberry Cream Cheese Mochi - Ezy sweet - 78 g

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Strawberry Cream Cheese Mochi - Ezy sweet - 78 g

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Barcode: 8858867815617 (EAN / EAN-13)

Quantity: 78 g

Packaging: Pack

Brands: Ezy sweet

Categories: Moc

Countries where sold: Thailand

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Health

Ingredients

  • icon

    45 ingredients

    : Fre แต่งกลิ่นเลียนแบบธรรมชาติ, แต่งกลิ่นสังเคราะห์ วัตถุให้ความหวานแทนน้ำตาล ซอร์บิทอลไซรัป, ซูคราโลส มัลที่กอลไชรัป) สีธรรมชาติ (INS 150C, INS 150d, INS 160a(i)) สีสังเคราะห์ (INS 102, INS 122, INS 124, INS 129) วัตถุกันเสีย (INS 202, INS 211, INS 282) วัตถุเจือปนอาหาร (ทรีฮาโลส, INS 319, INS 330, INS 341 (0), INS 341 (iii), INS 407, INS 407a, INS 410, INS 415, INS 424, INS 433, INS 435, INS 440, INS 450(0), INS 466, INS 471, INS 472b, INS 475, INS 481 (0), INS 500(ii), INS 575, INS 1400, INS 1412, INS 1440, INS 1442, INS 1520)
    Allergens: Milk, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E102 - Tartrazine
    • Additive: E122 - Azorubine
    • Additive: E124 - Ponceau 4r
    • Additive: E1400 - Dextrin
    • Additive: E1412 - Distarch phosphate
    • Additive: E1440 - Hydroxypropyl starch
    • Additive: E1442 - Hydroxypropyl distarch phosphate
    • Additive: E150c - Ammonia caramel
    • Additive: E150d - Sulphite ammonia caramel
    • Additive: E407 - Carrageenan
    • Additive: E407a - Processed eucheuma seaweed
    • Additive: E410 - Locust bean gum
    • Additive: E415 - Xanthan gum
    • Additive: E433 - Polyoxyethylene sorbitan monooleate
    • Additive: E435 - Polyoxyethylene sorbitan monostearate
    • Additive: E440 - Pectins
    • Additive: E450 - Diphosphates
    • Additive: E466 - Sodium carboxy methyl cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E472b - Lactic acid esters of mono- and diglycerides of fatty acids
    • Additive: E475 - Polyglycerol esters of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate

    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

  • E102 - Tartrazine

    Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
    Source: Wikipedia

  • E122 - Azorubine

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

  • E124 - Ponceau 4r

    Ponceau 4R: Ponceau 4R -known by more than 100 synonyms, including as C.I. 16255, Cochineal Red A, C.I. Acid Red 18, Brilliant Scarlet 3R, Brilliant Scarlet 4R, New Coccine, is a synthetic colourant that may be used as a food colouring. It is denoted by E Number E124. Its chemical name is 1--4-sulpho-1-napthylazo-- 2-napthol- 6‚8-disulphonic acid, trisodium salt. Ponceau -17th century French for "poppy-coloured"- is the generic name for a family of azo dyes. Ponceau 4R is a strawberry red azo dye which can be used in a variety of food products, and is usually synthesized from aromatic hydrocarbons; it is stable to light, heat, and acid but fades in the presence of ascorbic acid.It is used in Europe, Asia and Australia, but has not been approved by the US FDA.
    Source: Wikipedia

  • E1400 - Dextrin

    Dextrin: Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α--1→4- or α--1→6- glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing, or by applying dry heat under acidic conditions -pyrolysis or roasting-. The latter process is used industrially, and also occurs on the surface of bread during the baking process, contributing to flavor, color and crispness. Dextrins produced by heat are also known as pyrodextrins. The starch hydrolyses during roasting under acidic conditions, and short-chained starch parts partially rebranch with α--1‚6- bonds to the degraded starch molecule. See also Maillard Reaction. Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin -dextrin that colours red- and achrodextrin -giving no colour-. White and yellow dextrins from starch roasted with little or no acid are called British gum.
    Source: Wikipedia

  • E1442 - Hydroxypropyl distarch phosphate

    Hydroxypropyl distarch phosphate: Hydroxypropyl distarch phosphate -HDP- is a modified resistant starch. It is currently used as a food additive -INS number 1442-. It is approved for use in the European Union -listed as E1442-, the United States, Australia, Taiwan, and New Zealand.
    Source: Wikipedia

  • 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

  • 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

  • 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.

  • 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

  • E341iii - Tricalcium 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

  • 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.

  • E407a - Processed eucheuma seaweed

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    Source: Wikipedia

  • E410 - Locust bean gum

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

  • 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.

  • E424 - Curdlan

    Curdlan: Curdlan is a water-insoluble linear beta-1‚3-glucan, a high-molecular-weight polymer of glucose. Curdlan consists of β--1‚3--linked glucose residues and forms elastic gels upon heating in aqueous suspension. Its was reported to be produced by Alcaligenes faecalis var. myxogenes in 1966 by Harada et al. . Subsequently, the taxonomy of this non-pathogenic curdlan-producing bacterium has been reclassified as Agrobacterium species.Extracellular and capsular polysaccharides are produced by a variety of pathogenic and soil-dwelling bacteria. Curdlan is a neutral β--1‚3--glucan, perhaps with a few intra- or interchain 1‚6-linkages, produced as an exopolysaccharide by soil bacteria of the family Rhizobiaceae. Four genes required for curdlan production have been identified in Agrobacterium sp. ATCC31749, which produces curdlan in extraordinary amounts, and Agrobacterium tumefaciens. A putative operon contains crdS, encoding β--1‚3--glucan synthase catalytic subunit, flanked by two additional genes. A separate locus contains a putative regulatory gene, crdR. A membrane-bound phosphatidylserine synthase, encoded by pssAG, is also necessary for maximal production of curdlan of high molecular mass. Nitrogen starvation upregulates the curdlan operon and increases the rate of curdlan synthesis.Curdlan has numerous applications as a gelling agent in the food, construction, and pharmaceutical industries and has been approved as a food additive by the U. S. Food and Drug Administration.Recently, curdlan and its derivatives have been found to play a role in both innate and adaptive immunity leading to many new potential curdlan applications in biomedicine.
    Source: Wikipedia

  • E440 - Pectins

    Pectins (E440) are natural carbohydrates, predominantly found in fruits, that act as gelling agents in the food industry, creating the desirable jelly-like texture in jams, jellies, and marmalades.

    Pectins stabilize and thicken various food products, such as desserts, confectioneries, and beverages, ensuring a uniform consistency and quality.

    Recognized as safe by various health authorities, pectins have been widely used without notable adverse effects when consumed in typical dietary amounts.

  • 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.

  • 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.

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    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.

  • E500ii - Sodium hydrogen carbonate

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

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

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

  • E575 - Glucono-delta-lactone

    Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
    Source: Wikipedia

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: E120

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Non-vegetarian

    Non-vegetarian ingredients: E120

    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!

    : Fre แต่งกลิ่นเลียนแบบธรรมชาติ, แต่งกลิ่นสังเคราะห์ วัตถุให้ความหวานแทนน้ำตาล ซอร์บิทอลไซรัป, ซูคราโลส มัลที่กอลไชรัป) สีธรรมชาติ (e150C, e150d, e160ai), สีสังเคราะห์ (e102, e122, e124, e129), วัตถุกันเสีย (e202, e211, e282), วัตถุเจือปนอาหาร (ทรีฮาโลส, e319, e330, e341 (0), e341iii, e407, e407a, e410, e415, e424, e433, e435, e440, e450 (0), e466, e471, e472b, e475, e481 (0), e500ii, e575, e1400, e1412, e1440, e1442, e1520)
    1. Fre แต่งกลิ่นเลียนแบบธรรมชาติ -> th:fre-แต่งกลิ่นเลียนแบบธรรมชาติ - percent_min: 16.6666666666667 - percent_max: 100
    2. แต่งกลิ่นสังเคราะห์ วัตถุให้ความหวานแทนน้ำตาล ซอร์บิทอลไซรัป -> th:แต่งกลิ่นสังเคราะห์-วัตถุให้ความหวานแทนน้ำตาล-ซอร์บิทอลไซรัป - percent_min: 0 - percent_max: 50
    3. ซูคราโลส มัลที่กอลไชรัป) สีธรรมชาติ -> th:ซูคราโลส-มัลที่กอลไชรัป-สีธรรมชาติ - percent_min: 0 - percent_max: 33.3333333333333
      1. e150C -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. e150d -> en:e150d - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. e160ai -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 11.1111111111111
    4. สีสังเคราะห์ -> th:สีสังเคราะห์ - percent_min: 0 - percent_max: 25
      1. e102 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. e122 -> en:e122 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. e124 -> en:e120 - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 8.33333333333333
      4. e129 -> en:e129 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    5. วัตถุกันเสีย -> th:วัตถุกันเสีย - percent_min: 0 - percent_max: 20
      1. e202 -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      2. e211 -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      3. e282 -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    6. วัตถุเจือปนอาหาร -> th:วัตถุเจือปนอาหาร - percent_min: 0 - percent_max: 16.6666666666667
      1. ทรีฮาโลส -> th:ทรีฮาโลส - percent_min: 0 - percent_max: 16.6666666666667
      2. e319 -> en:e319 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      3. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      4. e341 -> en:e341 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        1. 0 -> th:0 - percent_min: 0 - percent_max: 4.16666666666667
      5. e341iii -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      6. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      7. e407a -> en:e407a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.38095238095238
      8. e410 -> en:e410 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
      9. e415 -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.85185185185185
      10. e424 -> en:e424 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
      11. e433 -> en:e433 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.51515151515152
      12. e435 -> en:e435 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.38888888888889
      13. e440 -> en:e440a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.28205128205128
      14. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19047619047619
        1. 0 -> th:0 - percent_min: 0 - percent_max: 1.19047619047619
      15. e466 -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      16. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.04166666666667
      17. e472b -> en:e472b - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.980392156862745
      18. e475 -> en:e475 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.925925925925926
      19. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.87719298245614
        1. 0 -> th:0 - percent_min: 0 - percent_max: 0.87719298245614
      20. e500ii -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      21. e575 -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      22. e1400 -> en:e1400 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.757575757575758
      23. e1412 -> en:e1412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72463768115942
      24. e1440 -> en:e1440 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72463768115942
      25. e1442 -> en:e1442 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.72463768115942
      26. e1520 -> en:e490 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.641025641025641

Nutrition

  • icon

    Average 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: 2 / 5 (value: 3.85, rounded value: 3.85)
    • Fiber: 4 / 5 (value: 3.85, rounded value: 3.85)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 3 / 10 (value: 1070, rounded value: 1070)
    • Sugars: 2 / 10 (value: 12.8, rounded value: 12.8)
    • Saturated fat: 6 / 10 (value: 6.41, rounded value: 6.4)
    • Sodium: 1 / 10 (value: 179, rounded value: 179)

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

    Nutritional score: (12 - 4)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (78 g)
    Energy 1,070 kj
    (256 kcal)     		837 kj
    (200 kcal)
    Fat 12.8 g 10 g
    Saturated fat 6.41 g 5 g
    Cholesterol 51.3 mg 40 mg
    Carbohydrates 30.8 g 24 g
    Sugars 12.8 g 10 g
    Fiber 3.85 g 3 g
    Proteins 3.85 g 3 g
    Salt 0.449 g 0.35 g
    Vitamin A 192 µg 150 µg (10 % DV)
    Vitamin B1 (Thiamin) 0.031 mg 0.024 mg (2 % DV)
    Vitamin B2 (Riboflavin) 0.131 mg 0.102 mg (6 % DV)
    Calcium 103 mg 80 mg (8 % DV)
    Iron 0.462 mg 0.36 mg (2 % DV)
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 78 g

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Product added on by bank-pc
Last edit of product page on by naruyoko.
Product page also edited by mosssck.

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